Modeling desorption isotherms and thermodynamic properties of Italia grapes
| Autor: | Chantal Maury, Hassène Zemni, Ramla Khiari, Daoued Mihoubi |
|---|---|
| Přispěvatelé: | Groupe de Recherche en Agroalimentaire sur les Produits et les Procédés (GRAPPE), Ecole supérieure d'Agricultures d'Angers (ESA)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), SFR UA 4207 QUAlité et SAnté du Végétal (QUASAV), Université d'Angers (UA)-Université de Nantes (UN)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Ecole supérieure d'Agricultures d'Angers (ESA)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
2. Zero hunger
0106 biological sciences Materials science General Chemical Engineering Thermodynamics 04 agricultural and veterinary sciences General Chemistry 7. Clean energy 040401 food science 01 natural sciences 0404 agricultural biotechnology 010608 biotechnology Desorption [SDV.IDA]Life Sciences [q-bio]/Food engineering [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | Journal of Food Processing and Preservation Journal of Food Processing and Preservation, Wiley, 2020, 44 (10), ⟨10.1111/jfpp.14731⟩ |
| ISSN: | 0145-8892 1745-4549 |
| DOI: | 10.1111/jfpp.14731⟩ |
| Popis: | International audience; The purpose of this work was to establish the desorption isotherms and thermodynamic characteristics of grapes cv. Italia. These characteristics are important tools in food science, particularly due to their contribution to the prevision of quality, constancy, and durability of agri-food commodities. Desorption isotherms were determined by the static gravimetric method. All the curves revealed type II behavior, according to Brunauer's classification. The desorption isotherms fitted by eight equations showed that Adam and Shove and also the GAB models gave the best fit to the experimental results. But the GAB model was recommended for the prediction of the desorption isotherms of Italia grapes owing to its physical explanation of the sorption process compared to the Adam and Shove model which was purely empirical. The moisture isotherms were exothermic, enthalpy driven, and spontaneous. The enthalpy-entropy compensation existed with an isokinetic temperature of 390 K. Practical applications The stability of dehydrated grapes is influenced by its water activity and hygroscopic properties. Desorption isotherms are essential tools in drying processes for the selection of the proper operating conditions of drying, packaging, and storage requirements for the desired product shelf life. Thermodynamics properties have been reported as one of the approaches used to understand the water properties in the food matrix and calculate the energy requirements of heat and mass transfer in food drying. |
| Databáze: | OpenAIRE |
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