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. 2022 Oct 26:2022:6786590.
doi: 10.1155/2022/6786590. eCollection 2022.

Moisture Sorption Isotherms of Sweet Cherry (Prunus Avium L.): Comparative Study of Kinetics and Thermodynamic Modeling of Five Varieties

Rachida Ouaabou  1   2 , Said Ennahli  3 , Lahcen Hssaini  4 , Bouchra Nabil  5 , Ali Idlimam  6 , Abdelkader Lamharrar  6 , Mostafa Mahrouz  1 , Hafida Hanine  2
Affiliations

Moisture Sorption Isotherms of Sweet Cherry (Prunus Avium L.): Comparative Study of Kinetics and Thermodynamic Modeling of Five Varieties

Rachida Ouaabou et al. Int J Food Sci. .

Abstract

Moisture sorption isotherms of five sweet cherry cultivars (Prunus avium L.) at three temperatures of 30°C, 40°C, and 50°C, and water activity range of 0.057-0.898 were determined using the static gravimetric method. The sorption isotherms of all cultivars decreased with increasing temperature, and they all exhibited type II behavior according to the classification of IUPAC (International Union of Pure and Applied Chemistry). The isosteric heat of sorption, differential entropy, spreading pressure, and water surface area were determined, and the energy associated with the sorption processes was defined. The curves were fitted to GAB, PELEG, and ENDERBY models, and the GAB model gave the best fit for the whole set of data. The enthalpy-entropy compensation proved that the process occurs spontaneously and is fully controlled the enthalpy. The spreading pressure value varied with temperature in all sweet cherry cultivars in both the desorption and adsorption processes. The average surface area varied from 78.05 to 214.02 m2/g for desorption and from 49.0 to 204.4 m2/g for adsorption from 30 to 50°C.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Experimental apparatus for the sorption isotherms measurement: (1) thermostated bath; (2) glass jar containing salt solution; (3) sample holder; (4) sample; (5) saturated salt solution.
Figure 2
Figure 2
Desorption and adsorption isotherms of cherry cultivars at 30°C, 40°C, and 50°C.
Figure 3
Figure 3
Net isosteric heat of isotherms for five cultivars of cherry.
Figure 4
Figure 4
Differential entropy of isotherms for five cultivars of cherry.
Figure 5
Figure 5
Theory of compensation enthalpy-entropy for the five cultivars of cherry.
Figure 6
Figure 6
Spreading pressure isotherms at different temperatures of adsorption and desorption for the five cultivars of cherry.
See this image and copyright information in PMC

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