Moisture sorption isotherms and thermodynamic properties of cowpea (Vigna unguiculate L. Walp) stored in a chamber under controlled humidity and temperature

• Published in: Journal of food process engineering Vol. 45; no. 9
• Main Authors: Karataş, Mukaddes, Arslan, Nurhan
• Format: Magazine Article
• Language: English
• Published: Hoboken, USA John Wiley & Sons, Inc 01.09.2022
• Subjects: atomization; cowpea; cowpeas; energy; enthalpy; entropy; equations; equilibrium moisture content; food quality; food storage; Gibbs free energy; heat; humidifiers; hysteresis; moisture sorption isotherm; process design; relative humidity; sorption; sorption isotherms; temperature; thermodynamics; Vigna; water activity

The sorption process of cowpea stored in a chamber the relative humidity of which is controlled by an atomizing humidifier was studied in 25, 35, and 45°C over 0.1%–0.9% water activities. A type III (J‐shapes) behavior was observed for the sorption isotherms of cowpea. The temperature increase cause...