Storage Conditions and Adsorption Thermodynamic Properties for Purple Corn
Adsorption isotherms provide insight into the thermodynamic properties governed by food storage conditions. Adsorption isotherms of purple corn of the Canteño variety were evaluated at 18, 25, and 30 °C, for the equilibrium relative humidity (ERH) range between 0.065 and 0.95. The equilibrium moistu...
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MDPI AG
2022-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/6/828 |
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| author | David Choque-Quispe Betsy S. Ramos-Pacheco Yudith Choque-Quispe Rolando F. Aguilar-Salazar Antonieta Mojo-Quisani Miriam Calla-Florez Aydeé M. Solano-Reynoso Miluska M. Zamalloa-Puma Ybar G. Palomino-Malpartida Tarcila Alcarraz-Alfaro Alan Zamalloa-Puma |
| author_facet | David Choque-Quispe Betsy S. Ramos-Pacheco Yudith Choque-Quispe Rolando F. Aguilar-Salazar Antonieta Mojo-Quisani Miriam Calla-Florez Aydeé M. Solano-Reynoso Miluska M. Zamalloa-Puma Ybar G. Palomino-Malpartida Tarcila Alcarraz-Alfaro Alan Zamalloa-Puma |
| author_sort | David Choque-Quispe |
| collection | DOAJ |
| description | Adsorption isotherms provide insight into the thermodynamic properties governed by food storage conditions. Adsorption isotherms of purple corn of the Canteño variety were evaluated at 18, 25, and 30 °C, for the equilibrium relative humidity (ERH) range between 0.065 and 0.95. The equilibrium moisture (<i>X<sub>e</sub></i>) was determined by the continuous weight-change method. Seven mathematical models of isotherms were modeled, using the coefficient of determination R<sup>2</sup>, mean absolute error (MAE), and estimated standard error (ESE) as the convergence criterion. Thermodynamic parameters such as isosteric heat (<i>q<sub>st</sub></i>), Gibbs Free Energy (Δ<i>G</i>), differential entropy (Δ<i>S</i>), activation energy (<i>E<sub>a</sub></i>), and compliance with the isokinetic law were evaluated. It was observed that the adsorption isotherms presented cross-linking around 75% ERH and 17% <i>X<sub>e</sub></i>, suggesting adequate storage conditions at these values. The GAB and Halsey models reported better fit (R<sup>2</sup> > 97%, MAE < 10%, ESE < 0.014 and random residual dispersion). The reduction of <i>X<sub>e</sub></i> from 17 to 7%, increases <i>q<sub>st</sub></i>, from 7.7022 to 0.0165 kJ/g, while Δ<i>G</i> decreases considerably with the increase in <i>X<sub>e</sub></i>, presenting non-spontaneous endergonic behavior, and linear relationship with Δ<i>S</i>, evidencing compliance with the isokinetic theory, governed by <i>q<sub>st</sub></i>. <i>E<sub>a</sub></i> showed that more energy is required to remove water molecules from the upper layers bound to the monolayer, evaluated using <i>C<sub>GAB</sub></i>. The models predicted the storage conditions, and the thermodynamic parameters show the structural stability of the purple corn grains of the Canteño variety during storage. |
| first_indexed | 2024-03-09T19:51:20Z |
| format | Article |
| id | doaj.art-8ffa954f2a3341bab749a02278a3e500 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T19:51:20Z |
| publishDate | 2022-03-01 |
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| spelling | doaj.art-8ffa954f2a3341bab749a02278a3e5002023-11-24T01:10:31ZengMDPI AGFoods2304-81582022-03-0111682810.3390/foods11060828Storage Conditions and Adsorption Thermodynamic Properties for Purple CornDavid Choque-Quispe0Betsy S. Ramos-Pacheco1Yudith Choque-Quispe2Rolando F. Aguilar-Salazar3Antonieta Mojo-Quisani4Miriam Calla-Florez5Aydeé M. Solano-Reynoso6Miluska M. Zamalloa-Puma7Ybar G. Palomino-Malpartida8Tarcila Alcarraz-Alfaro9Alan Zamalloa-Puma10Department of Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruDepartment of Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruDepartment of Environmental Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruDepartment of Basic Sciences, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruDepartment of Agroindustrial Engineering, Universidad Nacional de San Antonio Abad del Cusco, Cusco 08000, PeruDepartment of Agroindustrial Engineering, Universidad Nacional de San Antonio Abad del Cusco, Cusco 08000, PeruDepartment of Environmental Engineering, Universidad Tecnológica de los Andes, Andahuaylas 03701, PeruDepartment of Physics, Universidad Nacional de San Antonio Abad del Cusco, Cusco 08000, PeruDepartment of Chemical Engineering, Universidad Nacional de San Cristobal de Huamanga, Ayacucho 05000, PeruDepartment of Chemical Engineering, Universidad Nacional de San Cristobal de Huamanga, Ayacucho 05000, PeruDepartment of Physics, Universidad Nacional de San Antonio Abad del Cusco, Cusco 08000, PeruAdsorption isotherms provide insight into the thermodynamic properties governed by food storage conditions. Adsorption isotherms of purple corn of the Canteño variety were evaluated at 18, 25, and 30 °C, for the equilibrium relative humidity (ERH) range between 0.065 and 0.95. The equilibrium moisture (<i>X<sub>e</sub></i>) was determined by the continuous weight-change method. Seven mathematical models of isotherms were modeled, using the coefficient of determination R<sup>2</sup>, mean absolute error (MAE), and estimated standard error (ESE) as the convergence criterion. Thermodynamic parameters such as isosteric heat (<i>q<sub>st</sub></i>), Gibbs Free Energy (Δ<i>G</i>), differential entropy (Δ<i>S</i>), activation energy (<i>E<sub>a</sub></i>), and compliance with the isokinetic law were evaluated. It was observed that the adsorption isotherms presented cross-linking around 75% ERH and 17% <i>X<sub>e</sub></i>, suggesting adequate storage conditions at these values. The GAB and Halsey models reported better fit (R<sup>2</sup> > 97%, MAE < 10%, ESE < 0.014 and random residual dispersion). The reduction of <i>X<sub>e</sub></i> from 17 to 7%, increases <i>q<sub>st</sub></i>, from 7.7022 to 0.0165 kJ/g, while Δ<i>G</i> decreases considerably with the increase in <i>X<sub>e</sub></i>, presenting non-spontaneous endergonic behavior, and linear relationship with Δ<i>S</i>, evidencing compliance with the isokinetic theory, governed by <i>q<sub>st</sub></i>. <i>E<sub>a</sub></i> showed that more energy is required to remove water molecules from the upper layers bound to the monolayer, evaluated using <i>C<sub>GAB</sub></i>. The models predicted the storage conditions, and the thermodynamic parameters show the structural stability of the purple corn grains of the Canteño variety during storage.https://www.mdpi.com/2304-8158/11/6/828purple cornadsorption isothermisosteric heatGibbs free energydifferential entropyactivation energy |
| spellingShingle | David Choque-Quispe Betsy S. Ramos-Pacheco Yudith Choque-Quispe Rolando F. Aguilar-Salazar Antonieta Mojo-Quisani Miriam Calla-Florez Aydeé M. Solano-Reynoso Miluska M. Zamalloa-Puma Ybar G. Palomino-Malpartida Tarcila Alcarraz-Alfaro Alan Zamalloa-Puma Storage Conditions and Adsorption Thermodynamic Properties for Purple Corn Foods purple corn adsorption isotherm isosteric heat Gibbs free energy differential entropy activation energy |
| title | Storage Conditions and Adsorption Thermodynamic Properties for Purple Corn |
| title_full | Storage Conditions and Adsorption Thermodynamic Properties for Purple Corn |
| title_fullStr | Storage Conditions and Adsorption Thermodynamic Properties for Purple Corn |
| title_full_unstemmed | Storage Conditions and Adsorption Thermodynamic Properties for Purple Corn |
| title_short | Storage Conditions and Adsorption Thermodynamic Properties for Purple Corn |
| title_sort | storage conditions and adsorption thermodynamic properties for purple corn |
| topic | purple corn adsorption isotherm isosteric heat Gibbs free energy differential entropy activation energy |
| url | https://www.mdpi.com/2304-8158/11/6/828 |
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