Study of thermodynamic water properties and moisture sorption hysteresis of mango skin

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorSouza, Silvio José Ferreira de
dc.creatorAlves, Aline Inácio
dc.creatorVieira, Érica Nascif Rufino
dc.creatorVieira, José Antônio Gomez
dc.creatorRamos, Afonso Mota
dc.creatorTelis-Romero, Javier
dc.date2015-08-26T19:19:20Z
dc.date2016-10-25T20:57:11Z
dc.date2015-08-26T19:19:20Z
dc.date2016-10-25T20:57:11Z
dc.date2015-03-01
dc.date.accessioned2017-04-06T08:49:26Z
dc.date.available2017-04-06T08:49:26Z
dc.identifierFood Science and Technology (Campinas), v. 35, n. 1, p. 157-166, 2015.
dc.identifier0101-2061
dc.identifierhttp://hdl.handle.net/11449/127360
dc.identifierhttp://acervodigital.unesp.br/handle/11449/127360
dc.identifierhttp://dx.doi.org/10.1590/1678-457X.6557
dc.identifierS0101-20612015000100157
dc.identifierS0101-20612015000100157.pdf
dc.identifierhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100157&lng=en&nrm=iso&tlng=en
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/937924
dc.descriptionThe equilibrium moisture content for adsorption and desorption isotherms of mango skin was determined using the static gravimetric method at temperatures of 20, 26, 33, 38 and 44 oC in the 0.056 to 0.873 water activity range. Both sorption curves show a decrease in equilibrium moisture content as the temperature increasing. The hysteresis effect was observed at constant water activity. The Guggenheim, Anderson, and de Boer (GAB) model presented the best fitting accuracy among a group of models and was used to determine the thermodynamic properties of water sorption. Integral enthalpy and integral entropy areas showed inverted values for the adsorption and desorption isotherms over the wide range of water activity studied. These values confirm, in energetic terms, the difference between adsorption and desorption isotherms observed in the hysteresis phenomenon. Finally, the Gibbs free energy revealed that the sorption process was spontaneous for both sorption isotherms.
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageeng
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationFood Science and Technology (Campinas)
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAgricultural waste
dc.subjectGravimetric method
dc.subjectIntegral properties
dc.subjectModelling
dc.subjectWater content
dc.titleStudy of thermodynamic water properties and moisture sorption hysteresis of mango skin
dc.typeOtro


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