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Modified GAB model of sorption on banana: spreading pressure and Gibbs free energy

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Abstract

This study aims to determine the modelling of the sorption phenomenon, which is influenced by temperature and relative humidity in Barlin bananas. Modification of GAB to obtain new equations for determining spreading pressure and Gibbs free energy values was evaluated in this study. In addition, the characteristics of bananas (surface topography, functional groups, and crystal phase) were identified. Treatment incubation temperatures were 5–25 °C using the static gravimetric method. Equilibrium moisture content was directly proportional to the temperature and water activity increased with water content of 11.52–51.36%db (adsorption) and 25.59–97.01%db (desorption). Based on the BET classification, the sorption curve of Barlin banana pieces forms a type II. Then, the Peleg model became the best model for predicting desorption and adsorption phenomena in Barlin bananas with values of R2 > 0.9900, P < 0.05, and RMSE < 0.01. The process of identifying the new equation from the modified GAB equation indicates that the values of spreading pressure and Gibbs free energy are 0.93–1.68 J/m2 and 0.12–52.49 J/mol, respectively. FE-SEM determination shows swelling on the material’s surface, allowing surface desorption and adsorption. Meanwhile, FTIR analysis results show the valley point at 3273.16, indicated as an OH bond, and 2926.59, indicated as a C–H bond. Then, XRD shows that the crystallinity level was 39.48%, and the peak point is 2θ = 17.08º, which generally occurs in starch.

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Acknowledgements

This study was funded by LPDP (Indonesia Endowment Fund for Education). Thanks The Ministry of Finance and LPDP for the support of a doctoral scholarship.

Funding

This study was funded by LPDP (Indonesia Endowment Fund for Education) (Grant No. PD2352023082600125).

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  1. Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, East Java, Indonesia

    Mohamad Efendi

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Efendi, M. Modified GAB model of sorption on banana: spreading pressure and Gibbs free energy. Food Measure (2024). https://doi.org/10.1007/s11694-024-02432-x

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