Mathematical modelling of moisture sorption isotherms and determination of isosteric heat of blueberry variety O′Neil

Antonio Vega-Gálvez, Jessica López, Margarita Miranda, Karina Di Scala, Francisco Yagnam, Elsa Uribe

Research output: Contribution to journalArticlepeer-review

14 Scopus citations

Abstract

The sorption isotherms of blueberry variety O'Neil were determined at 20, 40 and 60 °C, for a range of water activity of 0.10-0.95. The isotherms showed that the equilibrium moisture content increased when temperature decreased at constant water activity. The BET, GAB, Halsey, Henderson, Caurie, Smith, Oswin and Iglesias-Chirife equations were tested for modelling the sorption isotherms. The results showed that GAB, BET and Halsey models gave the best fit quality for the experimental desorption data, and BET, Oswin and Henderson for adsorption data as suggested by the statistical tests employed. The net sorption heat was calculated using the Clausius-Clapeyron equation giving 38.62 kJ mol-1 (desorption) and 30.88 kJ mol-1 (adsorption) at a moisture content of 0.01 g water (g d.m.-1). Tsami equation was applied to estimate the net isosteric heat of sorption as function of equilibrium moisture content with satisfactory results.

Original languageEnglish
Pages (from-to)2033-2041
Number of pages9
JournalInternational Journal of Food Science and Technology
Volume44
Issue number10
DOIs
StatePublished - Oct 2009
Externally publishedYes

Keywords

  • Antioxidants
  • Berries
  • Drying
  • Food processing aspects
  • Mathematical model

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