Desorption properties of taioba (Xanthosoma taioba E.G. Gonç.) leaves: A non-conventional edible plant

Abstract

This study aimed to determine the desorption isotherms and the thermodynamic properties of taioba leaves. For this, gravimetric-static method was used to determine the equilibrium moisture content (EMC) and water activity of taioba leaves at nine storage and drying temperatures (5–80 °C). The proximate composition was also determined. The Clausius-Clapeyron and Gibb's-Helmholtz equations were used to determine the net isosteric heat of desorption and differential entropy, respectively. The enthalpy-entropy compensation theory was also investigated. The relationship between water activity and equilibrium moisture content was best described by GAB model (Radj2 ≥0.987; χ2.105≤3.126; RMSE≤0.006) for the whole range of relative moistures and temperatures. The sigmoid-shaped type II was predominant at all temperatures. The net isosteric heat of desorption decreased from 8907.62 to 1120.15 J/mol as the moisture content increased. The linear relationship between enthalpy and entropy endorsed the enthalpy-entropy compensation mechanism in which TB > Thm, thus, an enthalpy-driven process. The free Gibbs energy was less than zero spontaneous (ΔGBstorage = −728.79 J/mol and ΔGBdrying = −1217.20 J/mol), indicating that water desorption is spontaneous. The spreading pressure varied from 0.001 to 0.05 J/m2 for all temperatures studied. The water surface area tended to decrease with increasing temperature, ranging from 185.71 to 251.97 m2/g. Therefore, this study provided an understanding of the water desorption properties of taioba leaves, contributing to the development of storage and drying practices.