Water dynamics adsorption properties of dried and roasted cocoa beans (theobroma cacao L.)

Water adsorption properties are necessary for determining and analyzing water sorption in dried and roasted cocoa beans during storage. Thus, this study aimed to determine the water adsorption isotherms and thermodynamic properties at temperatures of 25, 30, and 40°C and water activities between 0.1...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food properties 2020-01, Vol.23 (1), p.434-444
Main Authors: G.A., Collazos-Escobar, N., Gutiérrez-Guzmán, H.A., Váquiro-Herrera, C.M., Amorocho-Cruz
Format: Article
Language:English
Subjects:
Adsorption
Beans
Cocoa
dynamic dew point isotherm
energy released
Entropy
equilibrium moisture content
Free energy
Isotherms
Moisture content
Shelf life
Spontaneous process
water activity
Water content
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Water adsorption properties are necessary for determining and analyzing water sorption in dried and roasted cocoa beans during storage. Thus, this study aimed to determine the water adsorption isotherms and thermodynamic properties at temperatures of 25, 30, and 40°C and water activities between 0.10 and 0.85 using dynamic dew point method. Thirteen different models were fitted to experimental data to represent the dependence of the equilibrium moisture content. Additionally, the thermodynamic properties were determined using the best-fit isotherm model. The isotherms of dried and roasted cocoa beans showed typical behavior of products rich in soluble components, according to Brunauer-Emmett-Teller (BET) classification, which was satisfactorily modeled using the Iglesias and Chirife and Kuhn equations, respectively. The thermodynamic properties showed that the net isosteric heat of adsorption and the Gibbs free energy decreased with the equilibrium moisture content, indicating the energy changes and spontaneity during the adsorption process. The integral entropy of adsorption indicated the best conditions for product stability during storage.
ISSN:1094-2912
1532-2386
DOI:10.1080/10942912.2020.1732408