Abstract
The aim of this study was to model and determine the thermodynamic properties of moisture sorption in soursopfruit powder. The isotherms were determined by the static method at temperatures of 10, 20, 30, 40 and 50°C, and a wateractivity of between 0.113 and 0.868 (decimal). The GAB model effectively described the moisture sorption phenomenon ofsoursop powder. The monolayer moisture content ranged from 12.589 to 9.109% db. The enthalpy values related to the GABmodel were negative, with -2581.035 kJ kg-1for C0and -107,758 kJ kg-1for K0. The isosteric heat of sorption, entropy andGibbs free energy had a high correlation with the equilibrium moisture content, and the correlation between enthalpy andentropy was confirmed for moisture sorption in soursop powder.
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Baptestini, F. M., Corrêa, P. C., Ramos, A. M., da Silva Junqueira, M., & Zaidan, I. R. (2020). GAB model and the thermodynamic properties of moisture sorption insoursop fruit powder. Revista Ciencia Agronomica, 51(1), 1–9. https://doi.org/10.5935/1806-6690.20200006
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