Desorption and thermophysical properties of feijoa pulp as affected by temperature and moisture content

Abstract

Feijoa has a high nutraceutical and agro-industrial potential, an attractive opportunity for Colombia to enter new markets with innovative products. However, there is little knowledge about its behavior and requirements for its proper industrial processing. The studies of thermophysical and sorption properties are fundamental for analyzing and optimizing the different unit operations, evaluation, and product quality control. This study aimed to determine and mathematically model the physical, thermal, and water desorption properties of feijoa pulp in the physiological ripening stage. The desorption isotherms were determined using the gravimetric method, based on saturated salts’ solutions to create atmospheres of controlled relative humidity (RH, %), in this case, at temperatures (T) of 8°C, 23°C, and 38°C and water activities (aw) between 0.07 and 0.98. From the isotherms model that best fits the experimental data, the isosteric heat of sorption (Qs), differential entropy (ΔSdiff), and Gibbs free energy (ΔG) were calculated. The density (ρ), thermal conductivity (k), and specific heat capacity (cp) properties were determined and modeled at different moisture contents (H: 75%, 80%, 85%, and 90%) in the temperature range (T) 20 to 80°C, using the pycnometer method, concentric cylinder method, and differential scanning spectrophotometry (DSC), respectively. The desorption isotherms of the feijoa pulp were type III with equilibrium moisture contents (Xe) between 0.1246 and 5.5135 kg/kg (dry basis, d.b.), a monolayer moisture content of 0.2 kg/kg (d.b.); and spontaneity of the sorption phenomenon. Both cp and k depended more on H than on T; while ρ showed an equal relationship with both factors; these behaviors are characteristic of high humidity foods. The mathematical models obtained in this study are a valuable contribution for the food industry for an effective agro-industrialization, use, and added value of feijoa pulp through the design, control, and optimization of processes and equipment that involve the transfer of heat and matter.

Keywords

• Acca sellowiana (O. Berg) Burret
• Desorption isotherms
• Thermophysical properties
• Thermal conductivity
• Thermal properties
• Food property