Desorption isotherms and thermodynamic properties of sweet corn cultivars (Zea mays L.)

作者：Horta de Oliveira Gabriel Henrique; Correa Paulo Cesar; Araujo Eduardo Fontes; Magalhaes Valente Domingos Sarvio; Botelho Fernando Mendes

来源：International Journal of Food Science and Technology, 2010, 45(3): 546-554.

DOI：10.1111/j.1365-2621.2009.02163.x

• Artificial neural network model
• equilibrium moisture content
• GAB model
• Gibbs free energy
• isosteric heat of desorption

P>The desorption isotherms and thermodynamic properties of two cultivars of sweet corn were obtained during the drying process of these products. The isotherms were determined by a dynamic method for various temperature and humidity conditions. Equilibrium moisture content (X(eq)) data were correlated by the Guggenheim-Anderson-de Boer model and an artificial neural network (ANN) model. These models were fitted to the experimental data. The X(eq) for corn grain increased with an increase in the relative humidity at fixed temperature and decreased with an increase in temperature at a constant relative humidity. The experimental data were analysed by a thermodynamic approach to obtain the isosteric heat of desorption (delta H), differential entropy (delta S), activation energy (E(a)) and Gibbs free energy (delta G). The delta H and delta S increased with a decrease in moisture content, while delta G decreased exponentially with an increase in X(eq). The Arrhenius equation was used to obtain E(a) values, with Supersweet corn having higher E(a).

• 出版日期2010-3