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摘要
Sorption isotherms of eggplant were determined employing, as experimental technique, a static gravimetric method, using saturated salt solutions to achieve the equilibrium. The experiments were carried out at different temperatures (20, 35, 50 and 65 degrees C). The sorption isotherms can be classified, according to Brunauer's classification, as type II or III depending on temperature. Equilibrium moisture content data were correlated by two models usually applied to foodstuffs (Brunauer-Emmet-Teller (BET) and Halsey). BET model was employed to determine monolayer moisture content (0.121 kg/kg d.b.). Halsey model was selected by the goodness of fitting. Experimental data were analyzed by a thermodynamic approach to obtain some properties as net isosteric heat, equilibrium heat and differential and net integral entropy. The differential enthalpy and entropy decreased with increasing moisture content and satisfied the compensation theory. The net integral enthalpy and entropy showed maximum values (approximate to 31 kJ/mol and approximate to 88 J/mol.K) at 0.093 (kg/kg d.b.) of moisture content.
- 出版日期2010-10
