Thermodynamic properties of water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content

Food Science and Technology (Campinas)

Ana Paula Prette²  Francisco De Assis Cardoso Almeida²  Harvey Alexander Villa-vélez¹  Javier Telis-romero¹ 

[1] ,Universidade Federal de Campina Grande Centro de Tecnologia e Recursos Naturais Departamento de Engenharia AgrícolaCampina Grande PB ,Brasil

关键词: desorption isotherms;    thermodynamical properties;    jackfruit;    isotermas de sorção;    propriedades termodinâmicas;    jaca;   

DOI  :  10.1590/S0101-20612013005000030

来源: SciELO

【 摘 要 】

The Jackfruit tree is one of the most significant trees in tropical home gardens and perhaps the most widespread and useful tree in the important genus Artocarpus. The fruit is susceptible to mechanical and biological damage in the mature state, and some people find the aroma of the fruit objectionable, particularly in confined spaces. The dehydration process could be an alternative for the exploitation of this product, and the relationship between moisture content and water activity provides useful information for its processing and storage. The aim of this study was to determine the thermodynamic properties of the water sorption of jackfruit (Artocarpus heterophyllus Lam.) as a function of moisture content. Desorption isotherms of the different parts of the jackfruit (pulp, peduncle, mesocarp, peel, and seed) were determined at four different temperatures (313.15, 323.15, 333.15, and 343.15 K) in a water activity range of 0.02-0.753 using the static gravimetric method. Theoretical and empirical models were used to model the desorption isotherms. An analytical solution of the Clausius-Clapeyron equation was proposed to calculate the isosteric heat of sorption, the differential entropy, and Gibbs' free energy using the Guggenhein-Anderson-de Boer and Oswin models considering the effect of temperature on the hygroscopic equilibrium.

【 授权许可】

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