GAB model and the thermodynamic properties of moisture sorption in soursop fruit powder

Autores/as

  • Arlindo Garcia da Silva (85) 999574783

    Palabras clave:

    Monolayer. Entropy. Gibbs free energy. Annona muricata L.

    Resumen

    The aim of this study was to model and determine the thermodynamic properties of moisture sorption in soursop
    fruit powder. The isotherms were determined by the static method at temperatures of 10, 20, 30, 40 and 50 °C, and a water
    activity of between 0.113 and 0.868 (decimal). The GAB model effectively described the moisture sorption phenomenon of
    soursop powder. The monolayer moisture content ranged from 12.589 to 9.109% db. The enthalpy values related to the GAB
    model were negative, with -2581.035 kJ kg-1 for C0
    and -107,758 kJ kg-1 for K0
    . The isosteric heat of sorption, entropy and
    Gibbs free energy had a high correlation with the equilibrium moisture content, and the correlation between enthalpy and
    entropy was confirmed for moisture sorption in soursop powder.

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    Biografía del autor/a

    • Arlindo Garcia da Silva, (85) 999574783

       

                   

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    Publicado

    2019-12-05

    Número

    Vol. 51 Núm. 1 (2020)

    Sección

    Ingeniería Agrícola

    Licencia

    Atribuição
    CC BY

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    Cómo citar

    GAB model and the thermodynamic properties of moisture sorption in soursop fruit powder. Revista Ciência Agronômica, [S. l.], v. 51, n. 1, p. 1–9, 2019. Disponível em: https://periodicos.ufc.br/revistacienciaagronomica/article/view/88787. Acesso em: 28 jul. 2026.