Analyse Thermodynamique des Isothermes de Sorptions des Figues
Main Article Content
Abstract
In this study, the hygroscopicity and thermodynamic properties of figs were studied to simulate their hygroscopic behavior during storage and drying. The experimental results were analyzed by the nine models of sorption isotherms. The Peleg model was considered the most appropriate to describe the relationship between the equilibrium moisture content and water activity. The thermodynamic functions such as net isosteric heat sorption, the entropy of sorption, spreading pressure, net integral enthalpy, and entropy were determined. Net isosteric heat of sorption and sorption entropy decreased with increasing moisture content. The heat of desorption is slightly greater than that of adsorption with low moisture content. The integral net enthalpy decreases with the moisture content while the entropy integral net increased. The theory of enthalpy-entropy compensation can be successfully applied to water sorption by fig.
Article Details
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
-
Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
-
ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.