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Sorption Properties of Cape Gooseberry (Physalis peruviana L.)
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Farid B. Cortés
Published/Copyright:
May 2, 2012
The sorption equilibrium of water for cape gooseberry at different temperatures (25, 35, 50 and 60°C) over a range of relative humidity levels, from 0.10 to 0.90, were determined using a gravimetric static method. The isosteric heat and Gibbs free energy were calculated from the sorption equilibrium. GAB, BET, SMITH, modified de Halsey, modified de Chung-Pfost, modified Oswin and modified Henderson models were tested to fit the experimental data. The GAB model was found to be the most suitable for describing the sorption curves. The monolayer moisture content values for the sorption at different temperatures were calculated using the BET model. The sorption curves show a Type III behavior. The isosteric heat decreased with increases in moisture content, while the Gibbs free energy increased.
Published Online: 2012-5-2
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Keywords for this article
cape gooseberry;
sorption equilibrium;
thermodynamic properties;
sorption models
Articles in the same Issue
- Article
- An Investigation on Physical Ageing of ?-Lactoglobulin and Implications for Its Storage
- Modeling and Predicting the High Pressure Carbon Dioxide Inactivation of Microorganisms in Foods
- The Effect of Microwave Pasteurization on Some Physical and Chemical Characteristics of Milk
- Optimization of Enzymatic Hydrolysis Conditions for Preparation of Gingko Peptides from Ginkgo Nuts
- Effects of Fermentation on Nutritional and Functional Properties of Soybean, Maize, and Germinated Sorghum Composite Flour
- Effect of Gluten Powder on the Quality of Fresh Spaghetti Made with Farina
- Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice
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