Role of enthalpy and entropy in moisture sorption behavior of pineapple pulp powder produced by different drying methods

Viganó, Juliane; Azuara, Ebner; Telis, Vânia Regina Nicoletti; Beristaín, C.I.; Jiménez, M.; Telis‐Romero, Javier

doi:10.1016/j.tca.2011.11.011

Cited by 83 publications

(60 citation statements)

References 23 publications

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“…Thus, integral entropy can be qualitatively interpreted in terms of the order-disorder of the adsorbed molecules (Rizvi, 2005). In this work, it is assumed that the maximum stability of mango skin corresponds to the minimum integral entropy zone, since in this zone the water molecules are well organized and less available to participate in reactions of deterioration (Gonelli et al, 2013;Viganó et al, 2012).…”

Section: Thermodynamic Properties Of Water Sorptionmentioning

confidence: 99%

Study of thermodynamic water properties and moisture sorption hysteresis of mango skin

Souza

Alves

Vieira

et al. 2015

Food Sci. Technol (Campinas)

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The equilibrium moisture content for adsorption and desorption isotherms of mango skin was determined using the static gravimetric method at temperatures of 20, 26, 33, 38 and 44 o C in the 0.056 to 0.873 water activity range. Both sorption curves show a decrease in equilibrium moisture content as the temperature increasing. The hysteresis effect was observed at constant water activity. The Guggenheim, Anderson, and de Boer (GAB) model presented the best fitting accuracy among a group of models and was used to determine the thermodynamic properties of water sorption. Integral enthalpy and integral entropy areas showed inverted values for the adsorption and desorption isotherms over the wide range of water activity studied. These values confirm, in energetic terms, the difference between adsorption and desorption isotherms observed in the hysteresis phenomenon. Finally, the Gibbs free energy revealed that the sorption process was spontaneous for both sorption isotherms.Keywords: agricultural waste; gravimetric method; integral properties; modelling; water content.Practical Application: This work presents information about the hysteresis characteristics of mango skin as well as their thermodynamic properties of water sorption. The information given in this study can be used for processing, storage, and packaging of this agro-waste. In addition, the combination of classical and modern methodologies is useful for determining the best stability conditions over a range of water activity and equilibrium moisture content.

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Section: Thermodynamic Properties Of Water Sorptionmentioning

confidence: 99%

Study of thermodynamic water properties and moisture sorption hysteresis of mango skin

Souza

Alves

Vieira

et al. 2015

Food Sci. Technol (Campinas)

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“…(4)) and the root mean square error (RMSE) (Eq. (5)) were used to assess the model accuracy (VILLA-VÉLEZ et al, 2012).…”

Section: Eq (1)mentioning

confidence: 99%

“…(6)) can be linked to the extent of binding between water and solid food particles, which is quite important in calculating the amount of energy needed during hydration (VIGANÓ et al, 2012;DOMÍNGUEZ et al, 2007). For their calculation, was used the quadratic arrangement of GAB model (Eq.…”

Section: Differential Thermodynamic Properties Of Water Sorptionmentioning

confidence: 99%

“…(7)) to derive the a w with respect to the temperature (Eq. (8)) as described by Rizvi (2005) and Villa-Vélez et al (2012).…”

Section: Differential Thermodynamic Properties Of Water Sorptionmentioning

confidence: 99%

“…Many models have been proposed in the literature, and it is interesting to check how well some of them fit to sorption isotherms. The GAB model is among the most commonly used models, with the ability to predict the moisture content during storage under a wide variety of conditions, and the parameters can be related with the energetic state of the water molecules in the sorption monolayer and multilayer EIM et al, 2011;VILLA-VÉLEZ et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Thermodynamic properties of water adsorption from orange peels

et al. 2015

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Orange peels are a promising agroindustry-waste that can be implemented in the extraction and production of pectin, as dietary fiber in food formulations, and as a biopolymer for metal adsorption in water treatment. The present work, therefore, aims to study the adsorption isotherms and the thermodynamic properties of the water adsorbed from orange peels (C. sinensis cv. Brazilians) at six different temperatures (20, 30, 40, 50, 60 and 70 °C) in the water activity range of 0.020 to 0.853. The GAB model was applied in modeling the experimental adsorption isotherms of orange peels, obtaining statistical values of R 2 = 0.996. Differential and integral thermodynamic properties of water sorption for orange peels were determined by the analytical derivation of the water activity with respect to the temperature from GAB model. Results of the differential thermodynamic properties showed an energetic interaction zone of water molecules with the material. Furthermore, integral thermodynamic properties showed an equilibrium zone controlled by the orange peel enthalpy and entropy. Finally, the orange peel power adsorption information can be used as a point of reference for the controlled process in the different application areas. RESUMO -As cascas de laranja são resíduos importantes da agroindústria que podem ser empregados na extração e produção de pectina, produção de fibra, em formulações de alimentos e como um biopolímero em processos de adsorção de metais no tratamento de águas. Assim, o objetivo deste trabalho foi estudar as isotermas de adsorção de casca de laranja (Citrus sinensis cv. Brasileira) a seis diferentes temperaturas (20, 30, 40, 50, 60 e 70 ° C) na faixa de atividade de agua de 0.020 até 0.853. Para isto, o modelo teórico de GAB foi usado para modelar as isotermas experimentais de adsorção da casca de laranja, mostrando valores estadísticos de R 2 = 0.996. Propriedades termodinâmicas diferenciais e integrais de sorção da água na casca de laranja foram determinadas através da derivada analítica da atividade de água com respeito à temperatura proveniente do modelo de GAB. Os resultados das propriedades termodinâmicas diferenciais mostraram uma área de interação energética das moléculas de água com o material. Além disso, as propriedades termodinâmicas integrais mostraram uma área de equilíbrio controlado pela entalpia e entropia para a casca de laranja. Finalmente, a informação sobre o poder de adsorção de casca de laranja pode ser usada como ponto de referência no controle de processos para as diferentes áreas de aplicação.Palavras-chave: agroresíduos; derivação analítica; modelo de GAB; modelagem; conteúdo de água.

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Thermodynamic analysis as a useful tool to study the physical properties of sweet‐potato starch films reinforced with alginate microparticles

et al. 2021

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Thermodynamic analysis is a useful instrument for understanding the state of adsorbed water molecules and their influence on the physical and chemical stability of packaging materials during their functioning. This study assesses the effect of alginate microparticles as reinforcement on the water‐adsorption characteristics and physical properties of sweet‐potato starch biopolymer films. Glycerol was utilized as plasticizer. Then, physical stability was evaluated through minimum integral entropy criteria. The incorporation of alginate microparticles significantly decreased (p < 0.05) spin–lattice relaxation times, water‐vapor permeability, and the films' water solubility. Additionally, the adsorption capacity, as well as the physical stability of the films, were increased from 0.38 to 0.63 water activity at 25°C. An antiplasticization effect of water was noted in the water‐activity range, where the adsorption process was entropy‐controlled. Maximal resistance to breakage was enhanced in the minimum integral‐entropy zone. SEM micrographs revealed a rougher surface of reinforced films. Therefore, it is feasible to anticipate the most appropriate water activity where best film performance is achieved, employing minimum integral‐entropy criteria.

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Role of enthalpy and entropy in moisture sorption behavior of pineapple pulp powder produced by different drying methods

Cited by 83 publications

References 23 publications

Study of thermodynamic water properties and moisture sorption hysteresis of mango skin

Study of thermodynamic water properties and moisture sorption hysteresis of mango skin

Thermodynamic properties of water adsorption from orange peels

Thermodynamic analysis as a useful tool to study the physical properties of sweet‐potato starch films reinforced with alginate microparticles

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