PH—Postharvest Technology: Thermodynamics of Moisture Sorption in Sesame Seed

✍ Scribed by N.A. Aviara; O.O. Ajibola; U.O. Dairo

• Book ID: 102563065
• Publisher: Elsevier Science
• Year: 2002
• Tongue: English
• Weight: 176 KB
• Volume: 83
• Category: Article
• ISSN: 1537-5110
• DOI: 10.1006/bioe.2002.0124

✦ Synopsis

Experimental data on the sorption isotherms of sesame seed were used to determine the thermodynamic functions (heat of vaporisation, spreading pressure, net integral enthalpy and entropy). The heat of vaporisation decreased with increase in moisture content and approached the latent heat of pure water at moisture content between 18 and 21% dry basis. The spreading pressure increased with increase in water activity and was not significantly affected by temperature. Net integral enthalpy decreased with increase in moisture content, and became asymptotic as the moisture content of 12% was approached. Net integral entropy decreased with increase in moisture content to a minimum value of 0Á138 J kg À1 K À1 at moisture content of about 3Á7%. It then increased with moisture content to a maximum of about 0Á63 J kg À1 K À1 at about 12% moisture content and thereafter, remained nearly constant.