Integral Entropy Research Articles

Study of moisture sorption thermodynamic in canola oilseed and drying energy requirement considerations

AbstractThe objective of this study is to derive the thermodynamic characteristics from sorption isotherm data for canola. The semi‐gravimetric method was utilized at three different temperatures (25, 40, and 55°C) and seven air relative humidity levels within the range of 11%–90%. The observed data indicated that the equilibrium moisture content of the sample decreased as the temperature increased. The “GAB and BET” models were applied to fit the empirical data, which demonstrated a Type III isotherm, and the monolayer water content was subsequently determined using these models. Thermodynamic properties such as “isosteric heat,” “net isosteric heat,” “differential entropy,” “net integral entropy,” and “net integral enthalpy” were determined from isothermal sorption curves. The results show that as moisture content increases, both the sorption isosteric heat and the differential entropy of sorption decrease. This indicates that at higher moisture levels, the energy required for additional moisture adsorption and the changes in entropy are reduced. Similarly, the net isosteric heat of sorption and the net integral enthalpy of sorption also decrease with increasing moisture content, consistent with the observed reductions in isosteric heat and differential entropy. The specific absorption surface area for each temperature was determined by calculating the monolayer moisture content using both the “GAB and BET models.” The net integral entropy had an increasing trend in the range of 4%–4.5% (db%), while it decreased in the range of 4.5%–6.8% of moisture content. In addition, the spreading pressure at three levels of temperature was reported. Finally, an empirical relation was employed to illustrate the cumulative energy requirement for drying versus moisture content. The results indicated that at low moisture content levels, the drying process required significantly higher energy.Practical applicationsMoisture sorption isotherms are essential for understanding the interaction between water and food ingredients. This knowledge is vital for improving food processing methods such as drying, mixing, cooling, and storage. In industry, isotherms can help determine the best drying method to maintain food quality, identify the optimal mixing conditions to ensure consistency, establish cooling protocols to prevent spoilage, and set storage guidelines to extend shelf life. In addition, understanding thermodynamic properties is crucial for regulating moisture absorption and release, achieving the desired food texture, managing surface characteristics, and calculating the energy needed for effective dehydration processes.

Thermodynamic water adsorption analysis of biodegradable films based on corn starch-chitosan added with triblock copolymers

Adding triblock copolymers to hydrophilic films is an option to improve the functional properties and water resistance under high equilibrium relative humidity (RHeq) environments. Sorption isotherms of corn starch-chitosan based films added with triblock copolymers (L64 and P123) measured at 4, 20, and 36 °C were fitted using the Guggenheim-Anderson-De Boer equation. Thermodynamic analysis allowed allocating the minimum integral entropy value between 0.09 and 0.50 of water activity. The compensation enthalpy-entropy showed that the entropy driven the process at low water activities (0.10–∼0.33) and the enthalpy driven the water sorption at high water activities (∼0.33–∼0.90).

Crashworthiness Performance and Multi-Objective Optimization of Bi-Directional Corrugated Tubes under Quasi-Static Axial Crushing.

Longitudinal corrugated tubes (LCTs) exhibit stable platform force under axial compression but have low specific energy absorption. Conversely, circumferential corrugated tubes (CCTs) offer higher specific energy absorption but with unstable platform force. To overcome these limitations, this paper introduces a novel bi-directional corrugated tube (BCT) that amalgamates the strengths of both the CCT and LCT while mitigating their weaknesses. The BCT is formed by rolling a bi-directional corrugated structure into a circular tubular form. Numerical simulations of the BCT closely align with experimental results. The study further examines the influence of discrete parameters on the BCT's performance through simulations and identifies the tube's optimal design using the integral entropy TOPSIS method. A full factorial experimental approach is then employed to investigate the impact of radial amplitude, axial amplitude, and neutral surface diameter on the crushing behavior of the BCT, comparing it with the CCT and LCT. The results reveal that increasing Ai enhances the axial resistance of the structure, while increasing Aj reduces the buckling effect, resulting in a higher specific energy absorption and lower ultimate load capacity for the BCT compared to the CCT and LCT. A simultaneous multi-objective optimization of the CCT, LCT, and BCT confirms that the BCT offers superior specific energy absorption and ultimate load capacity. The optimal configuration parameters for the BCT have been determined, providing significant insights for practical applications in crashworthiness engineering.

Thermodynamics of antimony—selenium alloys formation and evaporation

The thermodynamic functions of alloy formation and evaporation were considered for two particular systems — Sb – Sb2Se3 and Sb2Se3 – Se in connection with the presence of congruently melting compound Sb2Se3 in the antimony—selenium system. The calculations are based on the partial vapor pressure values of the components forming the particular systems. The thermodynamic activity of antimony selenide and selenium as the most volatile components in the systems was calculated based on the saturated vapor pressure values of antimony selenide over the Sb – Sb2Se3 and selenium melts over Sb2Se3 – Se liquid alloys determined by the boiling point method (isothermal variant). Similar functions of the low volatile components in the above systems: Sb in the first system and Sb2Se3 in the latter one was calculated by numerical integration of the Gibbs—Duhem equation using the substitution proposed by Darken. The partial pressures of antimony selenide and antimony over Sb – Sb2Se3 and Sb2Se3 – Se melts were approximated by temperature—concentration relationships. The system is distinguished with a positive deviation from ideality due to the presence of a delamination region in the first system. The partial and integral entropies and enthalpies of the formation of liquid alloys were calculated based on the values of component activities found as the ratio of the partial vapor pressure of an element or compound above the solution to the saturated vapor pressure of a pure element or compound. The partial and integral functions of alloy formation are presented in the form of graphical dependences on the selenium amount in the melt. The obtained thermodynamic constants will replenish the physical and chemical data base and will be used to calculate the boundaries of the vapor— liquid equilibrium fields on the diagram of state, allowing to determine the possibility and completeness of distillation separation of molten systems.

Hygroscopic analysis of pre-dried madder roots (Rubia tinctorum L.) using a solar dryer: Implications for safe storage conditions

Current study investigated the sorption proprieties of madder roots. Sorption isotherms were measured through a gravimetric static technique using chemical salts, to control the surroundings water activity in a range of 0.05–0.9. Sorption measurements were conducted in three temperature 20, 30, and 40 °C. Integral proprieties were evaluated through Clausius-Clapeyron equation for a constant value of spreading pressure. In this study the optimal conditions for storage of madder roots were discussed in the indicated interval of temperature. The study findings showed that the madder roots isotherms were type II and the moisture content of product increased with the increase of water activity. Peleg and GAB models showed highly performance in fitting the sorption data. Integral entropy exhibited a minimum value in the region of 6–7% db, and 0.34–0.38 for moisture content and relative humidity, respectively. These conditions were considered as the best to preserve the madder roots shelf-life.

Performance Analysis of Turkish Leading Exporters with Integrated Entropy – EDAS Approach

Amaç: Türkiye gibi gelişmekte olan ülkeler için ihracat önemli bir ekonomik faaliyettir. İhracatı gerçekleştiren işletmelerin incelenmesi ve buna göre ihracatı artırıcı yeni teşviklerin değerlendirilmesi pek çok gelişmekte olan ülkenin ekonomi politikaları içerisinde önemli yer tutmaktadır. Bu çalışmanın amacı gelişmekte olan ülke olarak Türkiye’de ihracat yapan en iyi bin işletme listesinde yer alan şirketlerin ihracat, yurt içi satış ve vergi öncesi kar çıktılarından hareketle performanslarının değerlendirilmesidir.
 Yöntem: Araştırmada Türkiye İhracatçılar Meclisi (TİM) kaynaklarından hareketle 2021 yılında en fazla ihracat yapan bin işletme verilerinden yararlanılarak entropi temelli EDAS yaklaşımı ile listede yer alan şirketlerden verileri tam olan 429 şirketin performans değerlendirilmesi yapılmıştır. Performans değerlendirilmesi yapılırken söz konusu 429 şirket üretici-ihracatçı, dış ticaret firması (sektörel veya sermaye dış ticaret), ihracatçı ve grup dış ticaret firması şeklinde firma türlerine göre 4 farklı grupta değerlendirilmiştir.
 Bulgular: Entegre yaklaşımın ilk aşaması olan entropi ile kriter ağırlıklarının belirlenmesi aşamasında kriter ağırlıkları farklı gruplardaki şirketler için değişkenlik göstermektedir. Öyle ki, ihracatçı ve grup dış ticaret firması türlerinden olan şirketler için performansa etki eden en önemli kriter vergi öncesi kar değişkeni olarak gözlemlenirken; üretici-ihracatçı ve dış ticaret firması türünde olan şirketler için önem derecesi en yüksek kriter yurtiçi satış tutarı değişkeni olmuştur. Entropi yöntemi ile elde edilen ağırlıklardan yararlanılarak yapılan EDAS performans değerlendirmesi sonrası farklı gruplarda yer alan işletmeler içerisinde en yüksek performansı gösterenler belirlenmiştir.
 Özgünlük: Araştırma Türkiye’nin en fazla ihracat yapan işletmelerine ait ikincil veri üzerinden yapılan bir performans analizi olması açısından bilindiği kadarıyla ilk olma özelliği taşımaktadır. Entropi temelli benzer yaklaşımlarla yapılan çalışmaların çok farklı işletme türlerine odaklandığı görülmekle birlikte bu çalışmanın örneklemi doğrudan ülke ekonomisi ile bağlantılı olma özelliği taşıdığından ekonomik ve ticari yaygın etkisinin yüksek olma potansiyeline inanılmaktadır.

Effect of calcium hydroxide on pasting, thermal, and water‐adsorption behavior, and the flow properties of nixtamalized corn flour

AbstractNixtamalized corn flour (NCF) has gained favor worldwide due to the growing popularity of Mexican cuisine. This research evaluates the effect of the amount of calcium hydroxide (Ca(OH)2) employed during the nixtamalization on the water‐adsorption, thermodynamic, and flow properties of NCF. In addition, NCF pasting and thermal properties were evaluated to relate bulk‐powder properties to wet‐dispersion conditions. Ca(OH)2 amounts of 1.5 and 2.0% induced higher ash and calcium content as well as lower fat and protein content. Also, pasting properties and gelatinization enthalpy (ΔHgel) values, in addition to yellowish NCF, were related to Ca(OH)2 concentration. With the independence of the Ca(OH)2 amounts employed, no important differences in the equilibrium's moisture content, as well as a negligible effect of temperature on adsorption behavior, were observed. For prepared NCF, the moisture content corresponding to minimum integral entropy was not observed within the range of the aw analyzed; thus, GAB parameters are more reliable for suggesting the storage conditions. NCF with a low amount of Ca(OH)2 exhibited higher values of mean caking strength (≈1.81 N) and cohesiveness index (≈13.99 × 10−5 N m g−1), in addition to higher resistance to flow. Therefore, the amount of Ca(OH)2 positively influenced flow properties, whereas wet‐dispersion properties such as lower maximal peak viscosity and ΔHgel values were obtained.Practical applicationsThis study contributes useful information to the manufacturers of NCF concerning the amount of Ca(OH)2 needed to obtain NCF with desirable physical properties while attempting to affect thermal and pasting properties to a lesser extent. In addition, this study characterizes and provides the adequate amount of Ca(OH)2 employed the during the nixtamalization process to improve the flowability of NCF in industry during handling. Finally, the absence of a moisture content corresponding to minimum integral‐adsorption entropy provides clarification for NCF producers regarding the long‐term storage stability of NCF.

Moisture Sorption Isotherms and Thermodynamic Properties of Biodegradable Polymers for Application in Food Packaging Industry.

This work aims to evaluate the influence of two starch-based materials (B16 and B20) on the moisture sorption isotherms, determined at 30, 40, and 50 °C, where B16 contains 5% (w/w) more starch than B20. Thermodynamic functions (differential enthalpy (∆Hdif), differential entropy (∆Sdif), integral enthalpy (Δhint), integral entropy (ΔSint), free Gibbs energy (∆G), and spreading pressure (φ)) were used to understand the water-binding behaviors and the energy requirements to remove the moisture content from the surface of these materials. The moisture sorption isotherms exhibited type III behavior, and the Guggenheim-Anderson-de Boer (GAB) model was the most suitable to fit the experimental moisture adsorption data. The adsorption isotherms of microparticles were enthalpy-controlled, with isokinetic temperature values of 221.45 and 279.77 K for B16 and B20, respectively, being higher than the harmonic mean temperature (312.94 K). The values of ∆G were positive (45.274 and 44.307 kJmol-1 for B16 and B20, respectively), indicating a non-spontaneous process. The spreading pressure values increased with increasing water activity (aw) for all isotherms. Higher values of ∆Hdif and ∆Sdif obtained from B16 confirmed its higher number of sorption sites available for binding with water molecules when compared to B20, making it less suitable for application in the food packaging industry.

Basic thermodynamic description of adsorption of polar and nonpolar molecules on AOGW

In this article, the differential thermal adsorption, adsorption isotherm, integral entropy, and thermokinetics results and their analysis of the polar molecule H2O vapor selected as adsorbate in the adsorbents obtained by the traditional method of thermal and water vapor activation of grape seed waste under the influence of temperature and their analysis, Qd, ΔF, ΔS and isotherm, curves of differential heat, and kinetics of the experimental research results are presented, as a result of which the law of adsorption in active canter’s is determined.

Water vapour adsorption isotherms of shales: Thermodynamic properties and microstructure

Water vapour sorption isotherms of three shales were investigated using an accurate gravimetric analyser at 298, 308 and 318 K. The isotherm data were fitted by a six-parameter Guggenheim-Andersen-de Boer (GAB) model by nonlinear regression. The microstructure and thermodynamic properties include differential and integral parameters, which were analysed based on the experimental data. The calculated net isosteric heat of adsorption (Qst,n) for all samples decreases smoothly with increasing water loading (q) and progressively approaches zero. The negative differential entropy value increases with the adsorption capacity at lower water loading while decreasing at high water loading. The spreading pressure increases with water activity and decreases with increasing temperature, which implies that the shale surface potential is high at higher water activity and lower temperature. The net integral enthalpy decreases with increasing temperature. The net integral entropy decreases to the minimum at lower adsorption capacity and then increases with increasing water capacity, which indicates the degree of order–disorder for the adsorbed water molecules. The pore size distribution obtained from water vapour adsorption shows unimodal distribution characteristics and peaks at approximately 1.79–1.97 nm. Thermodynamic and microstructure information is essential for accurately predicting shale gas reserves.

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

AbstractThe 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 caused a decrease in the equilibrium moisture content (EMC). Hysteresis effect existed over the entire water activity range. The experimental sorption data were fitted to many well‐known isotherm equations (GAB, BET, Henderson, Oswin, Peleg, Smith, Caurie, Halsey, Ferro‐Fontan, Kuhn, Chung‐Pfost, White‐Eiring). Among models evaluated, the Peleg equation was selected as the model giving the best fit quality for predicting the sorption behavior of cowpea. The sorption isotherms data were used to estimate the thermodynamic functions (sorption isoteric heat and entropy, Gibbs free energy, net integral enthalpy and entropy) providing an understanding energy requirement. The sorption isosteric heat calculated using the Clausius‐Clapeyron equation and the net integral enthalpy decreased swiftly with increasing moisture content while an increase was observed in the net integral entropy. Thermodynamic approach showed that the sorption process for cowpea was the enthalpy‐controlled and nonspontaneous.Practical ApplicationsSince the determination of the physicochemical relationship between water and food is very important for the continuity of food quality stability, many researches are carried out on this subject. The quality stability of foods is expressed in moisture sorption isotherms, which are the relationship between EMC and water activity at any temperature. Generally, data on equilibrium humidity were obtained using saturated salt solutions. No study was found on the moisture sorption isotherm data of cowpea stored in a chamber whose relative humidity is controlled by an atomized humidification system. It is thought that the data obtained with this system will achieve more successful results in equipment and process design since it is closer to the actual storage conditions.

Fundamental thermodynamic properties of sorbents for atmospheric water capture

The thermodynamic properties of various sorbents, namely carbon-based sorbents, silica gel and metal–organic frameworks (MOFs) were assessed and compared based on their adsorption isotherms at 25, 30 and 35 °C. The isotherms were measured in a custom-made and calibrated environmental chamber using a gravimetric method. Gibbs free energy demonstrated the spontaneity of the adsorption process and the hygroscopicity variation of the sorbents depending on their surface chemistry. The carbon-based sorbent, nanoporous sponges (NPS), and one of the MOFs, Cr-MIL-101, had lower sorbent-adsorbate interactions and thus had integral enthalpies converging rapidly to the heat of vaporization of pure water. As such, these samples would release less heat during an adsorption step with partial filling of the sorbent. Integral entropy showed that, for most of the environmental conditions, adsorbed water molecules had an entropy equivalent to pure water for most of the sorbent materials, except for silica gel, due to its higher energy sites and higher water-sorbent interactions. NPS and Cr-MIL-101 were shown to be entropically advantageous for the recovery/removal of water. Enthalpy and entropy can provide insight to select favorable conditions to perform adsorption–desorption cycles in a practical water capture system.

A Survey of Temperature Effects on GAB Monolayer in Foods and Minimum Integral Entropies of Sorption: a Review

A Survey of Temperature Effects on GAB Monolayer in Foods and Minimum Integral Entropies of Sorption: a Review

Breast Cancer MRI Classification Based on Fractional Entropy Image Enhancement and Deep Feature Extraction

Disease diagnosis with computer-aided methods has been extensively studied and applied in diagnosing and monitoring of several chronic diseases. Early detection and risk assessment of breast diseases based on clinical data is helpful for doctors to make early diagnosis and monitor the disease progression. The purpose of this study is to exploit the Convolutional Neural Network (CNN) in discriminating breast MRI scans into pathological and healthy. In this study, a fully automated and efficient deep features extraction algorithm that exploits the spatial information obtained from both T2W-TSE and STIR MRI sequences to discriminate between pathological and healthy breast MRI scans. The breast MRI scans are preprocessed prior to the feature extraction step to enhance and preserve the fine details of the breast MRI scans boundaries by using fractional integral entropy FIE algorithm, to reduce the effects of the intensity variations between MRI slices, and finally to separate the right and left breast regions by exploiting the symmetry information. The obtained features are classified using a long short-term memory (LSTM) neural network classifier. Subsequently, all extracted features significantly improves the performance of the LSTM network to precisely discriminate between pathological and healthy cases. The maximum achieved accuracy for classifying the collected dataset comprising 326 T2W-TSE images and 326 STIR images is 98.77%. The experimental results demonstrate that FIE enhancement method improve the performance of CNN in classifying breast MRI scans. The proposed model appears to be efficient and might represent a useful diagnostic tool in the evaluation of MRI breast scans.

An Integrated Entropy Weight and Grey Clustering Method–Based Evaluation to Improve Safety in Mines

An Integrated Entropy Weight and Grey Clustering Method–Based Evaluation to Improve Safety in Mines

Mathematical modelling of water sorption isotherms and thermodynamic properties of wastewater sewage sludge

Abstract This study was aimed at determining wastewater sewage sludge moisture sorption characteristics using a static gravimetric method at 303 K, 313 K and 323 K. Eleven mathematical models were adopted to simulate the experimental data, and the optimal model was analysed. The indexes included the net isosteric heat of adsorption (qst), differential entropy (△S), spreading pressure (π), net integral enthalpy (qin) and net integral entropy (△Sin) to evaluate the thermodynamic properties of the sludge. The isotherm curves exhibited type II behaviour according to the Brunauer--Emmett--Teller classification. The sorption isotherm fitting showed that the Gugghenheim--Anderson--de Boer model was able to reproduce the equilibrium moisture content evolution with water activity for a moisture range varying from 6% to 89% (0.991 < R2 < 0.999). The net isosteric heat of sorption and differential entropy were evaluated through direct use of moisture isotherms via the Clausius–Clapeyron equation and used to investigate the enthalpy–entropy compensation theory. The net isosteric heat and differential entropy obviously decreased as the equilibrium moisture content increased, which satisfied the compensation theory. The spreading pressure of the sludge sorption process decreased as the temperature increased at a given water activity and increased as the water activity increased at a given temperature. When the spreading pressure was at a fixed level, the net integral enthalpy decreased as the equilibrium moisture content increased, whereas the net integral entropy decreased as the equilibrium moisture content increased to a minimum value of −93.17, −98.34 and −93.28 J/(mol.K) at 303 K, 313 K and 323 K, respectively, and then tended to increase.

Thermodynamic analysis as a useful tool to study the physical properties of sweet‐potato starch films reinforced with alginate microparticles

AbstractThermodynamic analysis is a useful instrument for understanding the state of adsorbed water molecules and their influence on the physical and chemical stability of packaging materials during their functioning. This study assesses the effect of alginate microparticles as reinforcement on the water‐adsorption characteristics and physical properties of sweet‐potato starch biopolymer films. Glycerol was utilized as plasticizer. Then, physical stability was evaluated through minimum integral entropy criteria. The incorporation of alginate microparticles significantly decreased (p < 0.05) spin–lattice relaxation times, water‐vapor permeability, and the films' water solubility. Additionally, the adsorption capacity, as well as the physical stability of the films, were increased from 0.38 to 0.63 water activity at 25°C. An antiplasticization effect of water was noted in the water‐activity range, where the adsorption process was entropy‐controlled. Maximal resistance to breakage was enhanced in the minimum integral‐entropy zone. SEM micrographs revealed a rougher surface of reinforced films. Therefore, it is feasible to anticipate the most appropriate water activity where best film performance is achieved, employing minimum integral‐entropy criteria.

Influence of the wall material on the moisture sorption properties and conditions of stability of sesame oil hydrogel beads by ionic gelation

Sesame oil was encapsulated by ionic gelation using matrices of sodium alginate and nopal mucilage as wall material. Moisture sorption isotherms of three different types of hydrogels beads formed by SA-NM (1:0 w/w), SA-NM (1:1 w/w) and SA-NM (1:1.5 w/w) were performed at 25, 35 and 45 °C. Experimental isotherms were described by means of the GAB model, showing sigmoidal shape. Pore radius values of beads ranged from 0.81 to 7.59 nm, corresponding to micropores and mesopores classification. The integral thermodynamic properties were estimated to define conditions of maximum stability of the hydrogel beads. The point of maximum stability, linked to minimum integral entropy, was in the range 3.31–5.59 kg H2O/100 kg d.s. (corresponding to water activity, aW, of 0.23–0.59) in the studied temperature range. Enthalpy-entropy compensation for the beads exhibited the presence of two isokinetic temperatures; one at low moisture contents (0–5.95 kg H2O/100 kg d.s.) controlled by variations of the water entropy, and a second given by enthalpy-driven mechanisms. Overall, the results showed that the hydrogel beads exhibited features of micro- and meso-porous biomaterials. Besides, the composition of the wall material has central implications for the characteristics of the sorption process.

Multiple Attribute Group Decision Making Based on Simplified Neutrosophic Integrated Weighted Distance Measure and Entropy Method

Simplified neutrosophic set (SNS) is a popular tool in modelling potential, imprecise, and uncertain information within complex environments. In this paper, a method based on the integrated weighted distance measure and entropy weight is proposed for handling SNS multiple attribute group decision-making (MAGDM) problems. To this end, the simplified neutrosophic (SN) integrated weighted distance (SVNIWD) measure is first developed for overcoming the limitations of the existing methods. Afterward, the proposed SNIWD’s several properties and particular status are studied. Moreover, a flexible and useful MAGDM approach that combines the strengths of the SNIWD and the SNS is proposed, wherein the SN entropy measure is applied to calculate the unknown weight information regarding attributes. Finally, a numerical case of investment evaluation and subsequent comparative analysis are conducted to prove the superiority of the proposed framework.

Effect of water activity on the stability of freeze-dried oyster mushroom (Pleurotus ostreatus) powder

The water spreading pressure was evaluated as a criterion of food stability in the relationship with the monolayer and minimum integral entropy of the water adsorbed on the surface of the freeze-dried Pleurotus ostreatus powder. The monolayer and the thermodynamic functions were calculated from the water adsorption isotherms obtained by a static method at 25, 35 and 45 °C, over a range of water activities from 0.11 to 0.79, and the surface of the powder was investigated using low-temperature nitrogen adsorption. The color parameters (L*, a*, b*), laccase activity and antioxidant capacity of the product were evaluated during storage at different water activities at 25 °C. The maximum color stability occurred in the range of water activity from 0.23 to 0.32, which coincided with the low tendency to contraction or spreading of the water adsorbed on the surface. These values correspond to the water activities of the monolayer and minimum integral entropy due to that the water film was in a condensed phase. The results also showed that the water activity affects the enzyme stability significantly, but slightly the antioxidant capacity of the mushroom during the storage. The study concludes that the analysis of the spreading pressure contributes to determining the more suitable conditions for storage of the dehydrated foods; in addition to that, it has the advantage of being calculated from an isotherm of water adsorption.