Thermodynamic Properties, Sorption Isotherms and Glass Transition Temperature of Cape Gooseberry (Physalis peruviana L.)
Adsorption and desorption isotherms of fresh and dried Cape gooseberry (Physalis peruviana L.) were determined at three temperatures (20, 40 and 60 °C) using a gravimetric technique. The data obtained were fitted to several models including Guggenheim-Anderson- De Boer (GAB), Brunauer-Emmett-Teller...
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University of Zagreb Faculty of Food Technology and Biotechnology
2014-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/175257 |
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| author | Jessica López María José Torres Kong Ah-Hen Antonio Vega-Gálvez Roberto Lemus-Mondaca |
| author_facet | Jessica López María José Torres Kong Ah-Hen Antonio Vega-Gálvez Roberto Lemus-Mondaca |
| author_sort | Jessica López |
| collection | DOAJ |
| description | Adsorption and desorption isotherms of fresh and dried Cape gooseberry (Physalis peruviana L.) were determined at three temperatures (20, 40 and 60 °C) using a gravimetric technique. The data obtained were fitted to several models including Guggenheim-Anderson- De Boer (GAB), Brunauer-Emmett-Teller (BET), Henderson, Caurie, Smith, Oswin, Halsey and Iglesias-Chirife. A non-linear least square regression analysis was used to evaluate
the models. The Iglesias-Chirife model fitted best the experimental data. Isosteric heat of sorption was also determined from the equilibrium sorption data using the Clausius-Clapeyron equation and was found to decrease exponentially with increasing moisture content. The enthalpy-entropy compensation theory was applied to the sorption isotherms and indicated an enthalpy-controlled sorption process. Glass transition temperature (Tg) of Cape gooseberry was also determined by differential scanning calorimetry and modelled as a function of moisture content with the Gordon-Taylor, the Roos and the Khalloufi models, which proved to be excellent tools for predicting glass transition of Cape gooseberry. |
| first_indexed | 2024-03-09T09:10:56Z |
| format | Article |
| id | doaj.art-5ebccaacfc6345df8bdbc5c230a8791b |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T09:10:56Z |
| publishDate | 2014-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-5ebccaacfc6345df8bdbc5c230a8791b2023-12-02T08:39:46ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062014-01-015218392Thermodynamic Properties, Sorption Isotherms and Glass Transition Temperature of Cape Gooseberry (Physalis peruviana L.)Jessica López0María José Torres1Kong Ah-Hen2Antonio Vega-Gálvez3Roberto Lemus-Mondaca4Food Engineering Department, La Serena University, Raúl Bitrán Avenue, La Serena, Region of Coquimbo, ChileFood Engineering Department, La Serena University, Raúl Bitrán Avenue, La Serena, Region of Coquimbo, ChileInstitute of Food Science and Technology, Austral University of Chile, Julio Sarrazín Avenue, Valdivia, Region de los Ríos, ChileFood Engineering Department, La Serena University, Raúl Bitrán Avenue, La Serena, Region of Coquimbo, ChileFood Engineering Department, La Serena University, Raúl Bitrán Avenue, La Serena, Region of Coquimbo, ChileAdsorption and desorption isotherms of fresh and dried Cape gooseberry (Physalis peruviana L.) were determined at three temperatures (20, 40 and 60 °C) using a gravimetric technique. The data obtained were fitted to several models including Guggenheim-Anderson- De Boer (GAB), Brunauer-Emmett-Teller (BET), Henderson, Caurie, Smith, Oswin, Halsey and Iglesias-Chirife. A non-linear least square regression analysis was used to evaluate the models. The Iglesias-Chirife model fitted best the experimental data. Isosteric heat of sorption was also determined from the equilibrium sorption data using the Clausius-Clapeyron equation and was found to decrease exponentially with increasing moisture content. The enthalpy-entropy compensation theory was applied to the sorption isotherms and indicated an enthalpy-controlled sorption process. Glass transition temperature (Tg) of Cape gooseberry was also determined by differential scanning calorimetry and modelled as a function of moisture content with the Gordon-Taylor, the Roos and the Khalloufi models, which proved to be excellent tools for predicting glass transition of Cape gooseberry.http://hrcak.srce.hr/file/175257Cape gooseberrysorption isothermmodellingisosteric heatglass transition temperatureGordon-Taylor model |
| spellingShingle | Jessica López María José Torres Kong Ah-Hen Antonio Vega-Gálvez Roberto Lemus-Mondaca Thermodynamic Properties, Sorption Isotherms and Glass Transition Temperature of Cape Gooseberry (Physalis peruviana L.) Food Technology and Biotechnology Cape gooseberry sorption isotherm modelling isosteric heat glass transition temperature Gordon-Taylor model |
| title | Thermodynamic Properties, Sorption Isotherms and Glass Transition Temperature of Cape Gooseberry (Physalis peruviana L.) |
| title_full | Thermodynamic Properties, Sorption Isotherms and Glass Transition Temperature of Cape Gooseberry (Physalis peruviana L.) |
| title_fullStr | Thermodynamic Properties, Sorption Isotherms and Glass Transition Temperature of Cape Gooseberry (Physalis peruviana L.) |
| title_full_unstemmed | Thermodynamic Properties, Sorption Isotherms and Glass Transition Temperature of Cape Gooseberry (Physalis peruviana L.) |
| title_short | Thermodynamic Properties, Sorption Isotherms and Glass Transition Temperature of Cape Gooseberry (Physalis peruviana L.) |
| title_sort | thermodynamic properties sorption isotherms and glass transition temperature of cape gooseberry physalis peruviana l |
| topic | Cape gooseberry sorption isotherm modelling isosteric heat glass transition temperature Gordon-Taylor model |
| url | http://hrcak.srce.hr/file/175257 |
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