TY - JOUR
T1 - Mathematical modelling of moisture sorption isotherms and determination of isosteric heat of blueberry variety O′Neil
AU - Vega-Gálvez, Antonio
AU - López, Jessica
AU - Miranda, Margarita
AU - Di Scala, Karina
AU - Yagnam, Francisco
AU - Uribe, Elsa
PY - 2009/10
Y1 - 2009/10
N2 - 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.
AB - 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.
KW - Antioxidants
KW - Berries
KW - Drying
KW - Food processing aspects
KW - Mathematical model
UR - http://www.scopus.com/inward/record.url?scp=70349193718&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.2009.02027.x
DO - 10.1111/j.1365-2621.2009.02027.x
M3 - Article
AN - SCOPUS:70349193718
SN - 0950-5423
VL - 44
SP - 2033
EP - 2041
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 10
ER -