Ouaabou Rachida, Ennahli Said, Hssaini Lahcen, Nabil Bouchra, Idlimam Ali, Lamharrar Abdelkader, Mahrouz Mostafa, Hanine Hafida
Department of Chemistry, Faculty of Sciences Semlalia, Cadi Ayyad University, 40000 Marrakech, Morocco.
Faculty of Sciences and Technology, Sultan Moulay Slimane University, BO 523, Beni-Mellal, Morocco.
Int J Food Sci. 2022 Oct 26;2022:6786590. doi: 10.1155/2022/6786590. eCollection 2022.
Moisture sorption isotherms of five sweet cherry cultivars ( L.) at three temperatures of 30°C, 40°C, and 50°C, and water activity range of 0.057-0.898 were determined using the static gravimetric method. The sorption isotherms of all cultivars decreased with increasing temperature, and they all exhibited type II behavior according to the classification of IUPAC (International Union of Pure and Applied Chemistry). The isosteric heat of sorption, differential entropy, spreading pressure, and water surface area were determined, and the energy associated with the sorption processes was defined. The curves were fitted to GAB, PELEG, and ENDERBY models, and the GAB model gave the best fit for the whole set of data. The enthalpy-entropy compensation proved that the process occurs spontaneously and is fully controlled the enthalpy. The spreading pressure value varied with temperature in all sweet cherry cultivars in both the desorption and adsorption processes. The average surface area varied from 78.05 to 214.02 m/g for desorption and from 49.0 to 204.4 m/g for adsorption from 30 to 50°C.
采用静态重量法测定了五个甜樱桃品种（L.）在30℃、40℃和50℃三个温度以及0.057 - 0.898水活度范围内的吸湿等温线。所有品种的吸附等温线均随温度升高而降低，根据国际纯粹与应用化学联合会（IUPAC）的分类，它们均表现出II型行为。测定了等量吸附热、微分熵、铺展压力和水表面积，并确定了与吸附过程相关的能量。将曲线拟合到GAB、PELEG和ENDERBY模型，GAB模型对整个数据集的拟合效果最佳。焓 - 熵补偿证明该过程自发发生且完全受焓控制。在解吸和吸附过程中，所有甜樱桃品种的铺展压力值均随温度变化。在30至50℃范围内，解吸的平均表面积在78.05至214.02 m²/g之间，吸附的平均表面积在49.0至204.4 m²/g之间。
