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

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dc.creatorSilvio José Ferreira de SOUZA
dc.creatorAline Inácio ALVES
dc.creatorÉrica Nascif Rufino VIEIRA
dc.creatorJosé Antônio Gomez VIEIRA
dc.creatorAfonso Mota RAMOS
dc.creatorJavier TELIS-ROMERO
dc.date2015
dc.date.accessioned2026-07-07T04:21:13Z
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.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940120023
dc.identifier.urihttp://hdl.handle.net/123456789/458825
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.35
dc.subjectAgrociencias
dc.titleStudy of thermodynamic water properties and moisture sorption hysteresis of mango skin
dc.typeartículo científico

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