Moisture sorption isotherms, isosteric heat of sorption and glass transition temperature of murtilla (Ugni molinae T.) berry

Kong S. Ah-Hen, Roberto Lemus-Mondaca, Karen A. Mathias-Rettig, Antonio Vega-Gálvez, JESSICA CAROLINA LOPEZ PASTEN

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3 Scopus citations

Abstract

Adsorption and desorption isotherms of fresh and dried murtilla (Ugni molinae Turcz) berries were determined at 20, 40 and 60°C using a gravimetric technique. The experimental data obtained were fitted to eight models, namely GAB, BET, Henderson, Caurie, Smith, Oswin, Halsey and Iglesias-Chirife. A non-linear least square regression analysis was used to evaluate the models. The GAB model best fitted the experimental data. Isosteric heat of sorption was determined from the equilibrium sorption data using the Clausius-Clapeyron equation and was found to decrease exponentially with increasing moisture content. The enthalpy-entropy compensation theory applied to the sorption isotherms indicated an enthalpy controlled sorption process. Glass transition temperature of murtilla was determined by differential scanning calorimetry and modelled as a function of moisture content by the Gordon-Taylor equation and as function of water activity by Roos and Khalloufi models, which proved to be excellent tools for predicting glass transition of murtilla.

Original languageEnglish
Pages (from-to)583-594
Number of pages12
JournalInternational Journal of Food Engineering
Volume10
Issue number4
DOIs
StatePublished - 1 Dec 2014

Keywords

  • entropy/enthalpy
  • glass transition
  • murtilla berries
  • water sorption models

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