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Estimation of Thermodynamic Parameters for Better Conservation of Fresh Tomato (Lycopersicum esculentum)

Advances in Chemical Engineering and Science 2023年第2期13卷 149-171页

作者： Clément Ahouannou Codjo Goudjinou Sibiath G. Osséni Julien Adounkpe Waliou Amoussa Hounkpatin Basile Kounouhewa Laboratory of Energetic and Mechanic Applied (LEMA) High Polytechnic of Abomey-Calavi (EPAC) Abomey-Calavi University (UAC) Cotonou Republic of Benin Laboratory of Energetic and Mechanic Applied (LEMA) High Polytechnic of Abomey-Calavi (EPAC) Abomey-Calavi Univer-sity (UAC) Cotonou Republic of Benin Units of Research in Enzyme Engineering and Food (URGEA) Laboratory of Study and Applied Chemistry Research (LERCA) High Polytechnic of Abomey-Calavi Abomey-Calavi University Cotonou Republic of Benin Laboratory of Applied Ecology Faculty of Agronomic Sciences University of Abomey Calavi Cotonou Republic of Benin Laboratory of Human Nutrition and Food Sciences Faculty of Agronomic Sciences University of Abomey Calavi Cotonou Republic of Benin Laboratory of Radiation Physics Faculty of Science and Technology University of Abomey-Calavi (LPR/FAST/UAC Benin) Cotonou Republic of Benin

Knowledge of the state of water balance of agro-food products is an essential step in drying or storage operations for preservation. Our study made it possible to determine the thermodynamic parameters which influence the storage conditions of fresh tomatoes grown in the south of Benin;and to predict its hygroscopic behavior during post-harvest storage. The desorption isotherms obtained at 40℃, 50℃ and 60℃, by the static gravimetric method using saturated saline solutions, are compared with those of the theoretical models of Brunauer, Emmet and Teller (BET), SMITH, PELEG and Guggenheim-Anderson-Boer (GAB). An adjustment of the experimental points, on the theoretical models, was made thanks to the numerical method which exploits the fminsearch algorithm under the MATLAB software, version R2018a. The GAB model at 50℃ faithfully reproduces the experimental desorption curves for water activities from 5.5% to 82.3%. The net isosteric heat of sorption was determined using the Clausius-Clapeyron equation, it increases when the degree of dehydration of the product increases. The applied isokinetic theory and enthalpy-entropy compensation are consistent.

关键词： Tomato Isotherms Theoretical Trend Model Thermodynamic Properties heat of sorption

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