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Moisture sorption isotherms and thermodynamic properties of mexican mennonite-style cheese

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Abstract

Moisture adsorption isotherms of fresh and ripened Mexican Mennonite-style cheese were investigated using the static gravimetric method at 4, 8, and 12 °C in a water activity range (aw) of 0.08–0.96. These isotherms were modeled using GAB, BET, Oswin and Halsey equations through weighed non-linear regression. All isotherms were sigmoid in shape, showing a type II BET isotherm, and the data were best described by GAB model. GAB model coefficients revealed that water adsorption by cheese matrix is a multilayer process characterized by molecules that are strongly bound in the monolayer and molecules that are slightly structured in a multilayer. Using the GAB model, it was possible to estimate thermodynamic functions (net isosteric heat, differential entropy, integral enthalpy and entropy, and enthalpy-entropy compensation) as function of moisture content. For both samples, the isosteric heat and differential entropy decreased with moisture content in exponential fashion. The integral enthalpy gradually decreased with increasing moisture content after reached a maximum value, while the integral entropy decreased with increasing moisture content after reached a minimum value. A linear compensation was found between integral enthalpy and entropy suggesting enthalpy controlled adsorption. Determination of moisture content and aw relationship yields to important information of controlling the ripening, drying and storage operations as well as understanding of the water state within a cheese matrix.

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Abbreviations

A:

constant of the eq. (8) (J/mol).

Am :

area that occupies one single water molecule at monolayer (1.06 × 10−19 m2).

aw :

water activity (dimensionless).

a Oswin , b :

Oswin parameters (dimensionless).

a Halsey , r :

Halsey parameter(dimensionless).

CG :

GAB parameter (dimensionless).

CB :

BET parameter (dimensionless).

CG,o :

pre-exponential factor in CG (dimensionless)

E:

mean relative percentage deviation modulus (%).

H1 :

molar enthalpy of sorbed molecules in the monolayer (kJ/mol).

Hm :

molar enthalpy of sorbed molecules in the multilayer (kJ/mol).

HL :

molar enthalpy of condensation of bulk liquid water (kJ/mol).

k:

Boltzmann constant (1.38 × 10−23 J/K).

kG,o :

pre-expontial factor in kG (diomensionless).

kG :

GAB parameter (dimensionless).

m:

moisture content of cheese sample (g of water/g of solid).

MSI:

moisture sorption isotherm.

me :

experimental moisture content.

mp :

predicted moisture content.

mo :

pre-exponential factor in mo,G (dimensionless).

mo,G :

monolayer moisture content obtained with GAB eq. (g of water/g of solid).

mo,B :

monolayer moisture content with BET eq. (g of water/g of solid).

N:

number of experiments.

n:

number of isotherms.

R:

universal gas constant (8.32 J/mol K).

R2 :

coefficient of determination.

SE:

standard error

T:

absolute temperature (K).

TB :

isokinetic temperature (K).

Thm :

harmonic temperature.

∆Hk :

difference in enthalpy between bulk liquid water and multilayer (kJ/mol).

∆HC :

difference in enthalpy between monolayer and multilayer (kJ/mol).

∆Hm :

constant to express temperature dependence of mo,GAB (kJ/mol).

ΔHis :

isosteric enthalpy of sorption (J/mol).

ΔHin :

integral enthalpy of sorption (J/mol).

ΔSis :

isosteric entropy of sorption (J/mol K).

ΔSin :

integral entropy of sorption (J/mol K).

Φ:

spreading pressue (J/m2).

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Acknowledgments

This work has been made possible through the financial support of Lacteos Menonitas de Chihuahua SA de CV.

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Authors and Affiliations

  1. Department of Agricultural, Food and Nutritional Science, University of Alberta, Ag/For Centre 4-10, Edmonton, Alberta, Canada, T6G 2P5

    Sergio I. Martinez-Monteagudo

  2. Centro de Desarrollo Tecnológico para la Industria Láctea A.C., Camino Ojo de la Yegua, Campo 70, Municipio de Riva Palacio, Chihuahua, Mexico

    Fabiola Salais-Fierro

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  1. Sergio I. Martinez-Monteagudo
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Correspondence to Sergio I. Martinez-Monteagudo.

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Martinez-Monteagudo, S.I., Salais-Fierro, F. Moisture sorption isotherms and thermodynamic properties of mexican mennonite-style cheese. J Food Sci Technol 51, 2393–2403 (2014). https://doi.org/10.1007/s13197-012-0765-1

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