Thermodynamic Properties of Water Adsorption on Gaplek Flour Fortified with Red Bead Tree Seed

Full Text
Margareta Novian Cahyanti, Alvama Pattiserlihun


The moisture sorption isotherm data of gaplek flour fortified with red bead tree seed stored in a chamber, the relative humidity of chamber ranging from 10% to 97% regulated using a saturated salt solution, was determined at three temperatures 25°, 35°, and 45 °C. The experimental data used to determine the thermodynamic functions were isosteric heat of sorption, sorption entropy, and free energy changes. The sorption isosteric heats were determined by the application of the Clausius–Clapeyron equation. Isosteric heats of adsorption increased to maximum level and then declined with increase of moisture content. Adsorption entropy increased to maximum level and then declined with the increase of moisture content. The free energy changes increased with increase in moisture content. The spreading pressure increased with increasing water activity.


The moisture sorption isotherm data of gaplek flour fortified with read bead tree seed stored in a chamber, the relative humidity of chamber raging from 10% to 97% regulated using saturated salt solution, were determined at three temperatures 25,35, and 4


Al-Muhtaseb, A., McMinn, W., & Magee, T. (2004). Water Sorption Isotherm of Strach Powders. Part 2: Thaermodynamic Characteristics. Journal of Food Engineering, 135-142.

Aponte, A. A. (2016). Thermodynamic Properties of Moisture Sorption in Cassava Flour. DYNA, 138-144.

Aviara, N., & Ajibola, O. (2002). Thermodynamics of Moisture Sorption in Melon Seed and Cassava. Journal of Food Engineering, 107-113.

Bonner, I. J., & Kenney, K. L. (2013). Moisture sorption characteristics and modeling of energy sorghum (Sorghum bicolor (L.) Moench). Journal of Stored Products Research, 128-136.

Budijanto, S., Sitanggang, A., & Kartika, Y. (2010). Penentuan Umur Simpan Tortilla dengan Metode Akselerasi Berdasarkan Kadar Air Kritis serta Pemodelan Ketepatan Sorpsi Isothermnya. 21(2).

Cahyanti, M. N., & Pattiserlihun, A. (2017). Isoterm SsorpsiI Air dari Tepung Komposit Gaplek and Biji Saga Pohon. Seminar Nasional Kimia dan Pendidikan Kimia IX. Solo: Universitas Negeri Sebelas Maret.

de Oliveira, G., Correa, P., de Oliveira, A., Reis, R., & Devilla, I. (2015). Application Of Gab Model For Water Desorption Isotherms And Thermodynamic Analysis Of Sugar Beet Seeds.Journal of Food Process Engineering, 1-8.

Eim, V., Rosello, C., Femenia, A., & Simal, S. (2011). Moisture Sorption Isotherms and Thermodynamic Properties of Carrot. International Journal of Food Engineering, 1-14.

Goneli, A., Correa, P., Oliveira, G., & Botelho, F. (2010). Water Desorption And Thermodynamic Properties Of Okra Seeds. American Society of Agricultural and Biological Engineers, 191-197.

Goula, A., Karapantsios, T., Achlilias, D., & Adamopoulos, K. (2008). Water sorption isotherms and glass transition temperature of spray dried tomato pulp. Journal of Food Engineering, 73-83.

Iglesias, H., & Chirife, J. (1976). Isosteric Heats of Water Vapor Sorption on Dehydrated Foods. Part I. Analysis of The Differential Heat Curves. Lebensmittel-Wissenschaft und Technology, 116-112.

Maidawati, N. (2011). Pemanfaatan Tepun Biji Saga Pohon (Adenanthera pavonina Linn.) dalam Optimalisasi Pembuatan Tepung Gaplek Berprotein sebagai Bahan Substitusi Tepung Terigu. Salatiga: Universitas Kristen Satya Wacana.

McMinn, W., McKee, D., & Magee, R. (2007). Moisture adsorption behaviour of oatmeal biscuit and oat flakes. Journal of Food Engineering, 481-493.

Meze'e, Y., Ngamveng, J., & Bardet, S. (2008). Effect of enthalpy–entropy compensation during sorption of water vapour in tropical woods: The case of Bubinga (Guibourtia Tessmanii J. L´eonard; G. Pellegriniana J.L.). Thermochimica Acta, 1-5.

Monteagudo, I., & Fierro, F. (2012). Moisture Sorption Isotherm and Thermodynamic Properties of Mexican Mennotite-Style Cheese. Journal of Food Science and Technology, 2393-2403.

Naveen, K., & Das, S. (2015). Moisture Sorption Isotherm of Preconditioned Pressure Parboiled Brown Rice. Journal of Food Processing and Technology, 519-527.

Rizvi, S. S. (2014). Thermodynamic Properties of Foods in Dehydration. In M. A. Rao, S. S. Rizvi, A. K. Datta, & J. Ahmed, Engineering Properties of Foods (p. 359). Boca Raton: CRC Press.

Solomon, W., & Zewdu, A. (2016). Thermodynamic properties of moisture adsorption in tef (eragrostis tef) seed. Engineering in Agriculture, Environment and Food, 1-7.

Souza, S., Alves, A., Vieira, E., Vieira, J., Ramos, A., & Telis-Romero, J. (2015). Study of thermodynamic water properties and moisture sorption hysteresis of mango skin. food science and technology, 157-166.

Teixeira, L., Andrade, E., & Martins-Costa, M. (2015). Entropy And Gibbs Free Energy Of Sugar Cane Bagasse. 23rd ABCM International Congress of Mechanical Engineering. Rio de Janeiro.

Telis, V., Gabas, A., Meneggalli, F., & Telis-Romero, J. (2000). Water Sorption Thermodynamic Properties Applied To Persimmon Skin And Pulp. Thermochimica Acta, 49-56.

Tog ̆rul, H., & Arslan, N. (2006). Moisture Sorption Behaviour and Thermodynamic Characteristics of Rice Stored in a Chamber under Controlled Humidity. Biosystems Engineering, 181-195.

Togrul, H., & Arslan, N. (2007). Moisture sorption isotherms and thermodynamic properties of walnut kernels. Journal of Stored Products Research, 252-264.

Yogendrarajah, P., Samapundo, S., Devlieghere, F., De Saeger, S., & De Meulenaer, B. (2015). Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L.). LWT - Food Science and Technology, 177-188.


Metric logoArticle Metrics

This article has been viewed: 652 (times)
PDF file viewed / downloaded: 586 (times)


  • There are currently no refbacks.

Copyright (c) 2018 Molekul

Logo Unsoed


Jurnal Ilmiah Kimia
Department of Chemistry, Faculty of Mathematics and Natural Sciences,
Universitas Jenderal Soedirman, Purwokerto, Indonesia

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.