{"title":"Moisture Sorption Isotherm and Isosteric Heat of Sorption of Four-finger Threadfin (Eleutheronema tetradactylum)","authors":"Eleeyah Saniso, Muhammadkhoiri Hayibaka, Huseng Chaidana, Jakkrawut Techo","doi":"10.1007/s11483-025-09961-y","DOIUrl":null,"url":null,"abstract":"<div><p>Equilibrium moisture content (EMC) is a crucial factor in the design of drying systems and fish storage, particularly in traditional solar drying methods used by rural households and community enterprise groups. The sorption isotherms of four-finger threadfin were determined using the conventional static gravimetric method at temperatures of 40, 50, 60, 70, and 80 °C with relative humidity (RH) ranging from 11.1 ± 0.4 to 95.4 ± 0.6%. The isotherms were fitted to twenty-two different equations, including Adam-Shove, BET, Cauri, Chung-Pfost, Freundlich, GAB, Halsey, Henderson, Henderson-Thompson, Kuhn, Oswin, Peleg, Smith, modified BET, modified Chung-Pfost, modified GAB, modified Halsey, modified Henderson, modified Mujica, modified Oswin, modified Ratti, and modified Smith. The results indicated that EMC decreased when the temperature increased at constant RH. Model performance was assessed using various statistical indices and residual plots. The experimental sorption data, which exhibited a Type III isotherm, were best described by the modified Ratti model for both desorption and adsorption isotherms at 40, 50, 60, and 70 °C. However, at 80 °C, the Peleg model provided the best fit for both desorption and adsorption isotherms. Furthermore, the net isosteric heat of sorption (Q<sub>stn</sub>) for four-finger threadfin decreases exponentially with increasing EMC, ranging from 263.1–306.7 kJ/mol. Adsorption values were found to be higher than desorption values, as calculated using the Clausius–Clapeyron equation.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-025-09961-y","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Equilibrium moisture content (EMC) is a crucial factor in the design of drying systems and fish storage, particularly in traditional solar drying methods used by rural households and community enterprise groups. The sorption isotherms of four-finger threadfin were determined using the conventional static gravimetric method at temperatures of 40, 50, 60, 70, and 80 °C with relative humidity (RH) ranging from 11.1 ± 0.4 to 95.4 ± 0.6%. The isotherms were fitted to twenty-two different equations, including Adam-Shove, BET, Cauri, Chung-Pfost, Freundlich, GAB, Halsey, Henderson, Henderson-Thompson, Kuhn, Oswin, Peleg, Smith, modified BET, modified Chung-Pfost, modified GAB, modified Halsey, modified Henderson, modified Mujica, modified Oswin, modified Ratti, and modified Smith. The results indicated that EMC decreased when the temperature increased at constant RH. Model performance was assessed using various statistical indices and residual plots. The experimental sorption data, which exhibited a Type III isotherm, were best described by the modified Ratti model for both desorption and adsorption isotherms at 40, 50, 60, and 70 °C. However, at 80 °C, the Peleg model provided the best fit for both desorption and adsorption isotherms. Furthermore, the net isosteric heat of sorption (Qstn) for four-finger threadfin decreases exponentially with increasing EMC, ranging from 263.1–306.7 kJ/mol. Adsorption values were found to be higher than desorption values, as calculated using the Clausius–Clapeyron equation.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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