Year: 2025
Type: article
Abstract: This study investigated the thermodynamic properties of water sorption in soybean using the DM 68I69 Ipro variety from Campo Verde, Mato Grosso, Brazil. Grains with initial moisture contents of 21.95% (w.b.) and 3.50% (w.b.) were used for desorption and adsorption analyses, respectively. The static-gravimetric method determined equilibrium moisture content at various temperatures (10, 20, 30, 40, and 50°C) and relative humidity (between 0.11 and 0.92 ± 2%). The Modified Halsey model quantified the hygroscopicity of soybean. Key findings include: (a) desorption equilibrium moisture content exceeded adsorption values, demonstrating hysteresis; (b) decreasing equilibrium moisture content increased the energy required for water removal and its release during adsorption; (c) differential entropy of desorption and adsorption increased with decreasing equilibrium moisture content; (d) Gibbs free energy decreased with increasing temperature for both desorption and adsorption. The enthalpy-entropy compensation theory effectively described the observed phenomena.
Source: Acta Scientiarum Agronomy
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4409683820