Authors : Aguemon Wiwegnon Uriel-Longin; Goudjinou Codjo; Tchiekre Michel Henri Daugny; Ahouannou Clément

Volume/Issue : Volume 10 - 2025, Issue 1 - January

Google Scholar : https://tinyurl.com/5dxf7u6s

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DOI : https://doi.org/10.5281/zenodo.14987767

Abstract : The analysis of sorption isotherms is a favored method for gaining insights into the distribution and strength of water bonds, along with their functional availability in biochemical and biological food products. In drying, we are particularly interested in the phenomenon of desorption. This study aims to model desorption isotherms and estimate the thermodynamic parameters of Peulh cheese produced in Benin for solar drying. For this, we experimentally determined the desorption isotherms of the cheese produced at 30∘C, 40∘C , 50∘C and 60∘C, by the static gravimetric method, using saturated saline solutions. The desorption curves obtained from the study were compared to theoretical models, including those proposed by Smith, Harking and Jura, Iglesias and Chirife, and the GAB model. Optimization of these theoretical models was performed using the least squares method. Additionally, the net isosteric heat of sorption was calculated via the Clausius-Clapeyron equation. An empirical exponential correlation was established to illustrate the relationship between sorption heat and equilibrium water content. The findings indicated that equilibrium water content decreases with rising temperature across a range of water activity from 5. 4% to 97%. The desorption isotherms were classified as type II, characterized by multimolecular adsorption. Notably, the GAB model provided the best fit for the experimentally obtained desorption curves at 50°C. Furthermore, enthalpy-entropy compensation and isokinetic theory were effectively applied to analyze the desorption process of Peulh cheese.

Keywords : Peulh Cheese, Desorption Isotherms, Mathematical Modeling, Solar Drying, Thermodynamic Properties.

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