Moisture Sorption and Thermodynamic Properties of Vacuum-Dried Capsosiphon fulvescens Powder

  • Zuo, Li (Department of Food Science and Engineering, Daegu University) ;
  • Rhim, Jong-Whan (Department of Food Engineering, Mokpo National University) ;
  • Lee, Jun Ho (Department of Food Science and Engineering, Daegu University)
  • Received : 2015.03.16
  • Accepted : 2015.08.03
  • Published : 2015.09.30


The moisture sorption isotherms of vacuum-dried edible green alga (Capsosiphon fulvescens) powders were determined at 25, 35, and $45^{\circ}C$ and water activity ($a_w$) in the range of 0.11~0.94. An inversion effect of temperature was found at high water activity (>0.75). Various mathematical models were fitted to the experimental data, and Brunauer, Emmett, and Teller model was found to be the most suitable model describing the relationship between equilibrium moisture content and water activity (<0.45). Henderson model could also provide excellent agreement between the experimental and predicted values despite of the intersection point. Net isosteric heat of adsorption decreased from 15.77 to 9.08 kJ/mol with an increase in equilibrium moisture content from 0.055 to $0.090kg\;H_2O/kg$ solids. The isokinetic temperature ($T_{\beta}$) was 434.79 K, at which all the adsorption reactions took place at the same rate. The enthalpy-entropy compensation suggested that the mechanism of the adsorption process was shown to be enthalpy-driven.


Supported by : National Research Foundation of Korea (NRF)


  1. Kwon MJ, Nam TJ. 2007. A polysaccharide of the marine alga Capsosiphon fulvescens induces apoptosis in AGS gastric cancer cells via an IGF-IR-mediated PI3K/Akt pathway. Cell Biol Int 31: 768-775.
  2. Karnjanapratum S, Tabarsa M, Cho ML, You SG. 2012. Characterization and immunomodulatory activities of sulfated polysaccharides from Capsosiphon fulvescens. Int J Biol Macromol 51: 720-729.
  3. Lee JH, Kwak EJ, Kim JS, Lee YS. 2007. Quality characteristics of sponge cake added with mesangi (Capsosiphon fulvescens) powder. Korean J Food Cookery Sci 23: 83-89.
  4. An HL, Lee KS, Park SJ. 2008. Quality characteristics of white pan bread with mesangi (Capsosiphon fulvescens). J East Asian Soc Dietary Life 18: 563-568.
  5. Jung BM, Shin TS, Kim DW, Chong KW. 2008. Physicochemical quality characteristics of tofu prepared with mesangi (Capsosiphon fulvescens) powder. Korean J Food Cookery Sci 24: 691-698.
  6. Jung BM, Park SO, Shin TS. 2009. Development and quality characteristics of rice noodles made with added Capsosiphon fulvescens powder. Korean J Food Cookery Sci 25: 180-188.
  7. Lee GW, Choi MJ, Jung BM. 2010. Quality characteristics and antioxidative effect of cookies made with Capsosiphon fulvescens powder. Korean J Food Cookery Sci 26: 381-389.
  8. Arslan N, Togrul H. 2005. Modelling of water sorption isotherms of macaroni stored in a chamber under controlled humidity and thermodynamic approach. J Food Eng 69: 133-145.
  9. Eim VS, Rossello C, Femenia A, Simal S. 2011. Moisture sorption isotherms and thermodynamic properties of carrot. Int J Food Eng 7: 1-15.
  10. van den Berg C, Bruin S. 1981. Water activity and its estimation in food systems: theoretical aspects. In Water Activity: Influences on Food Quality: A Treatise on the Influence of Bound and Free Water on the Quality and Stability of Foods and Other Natural Products. Rockland LB, Stewart GF, eds. Academic Press, New York, NY, USA. p 1-61.
  11. Lee MJ, Lee JH. 2007. Moisture sorption isotherm characteristics of chaga mushroom powder as influenced by particle size. Food Sci Biotechnol 16: 154-158.
  12. Lee JH, Lee MJ. 2008. Effect of drying method on the moisture sorption isotherms for Inonotus obliquus mushroom. LWT-Food Sci Technol 41: 1478-1484.
  13. Aviara NA, Ajibola OO, Oni SA. 2004. Sorption equilibrium and thermodynamic characteristics of soya bean. Biosyst Eng 87: 179-190.
  14. Kaya S, Kahyaoglu T. 2007. Moisture sorption and thermodynamic properties of safflower petals and tarragon. J Food Eng 78: 413-421.
  15. Greenspan L. 1977. Humidity fixed points of binary saturated aqueous solutions. J Res Natl Stand Sec A 81A: 89-96.
  16. Shivhare US, Arora S, Ahmed J, Raghavan GSV. 2004. Moisture adsorption isotherms for mushroom. LWT-Food Sci Technol 37: 133-137.
  17. Boquet R, Chirife J, Iglesias HA. 1978. Equations for fitting water sorption isotherms of foods. II. Evaluation of various two-parameter models. Int J Food Sci Technol 13: 319-327.
  18. Lomauro CJ, Bakshi AS, Labuza TP. 1985. Moisture transfer properties of dry and semi moist foods. J Food Sci 50: 397-400.
  19. Kaymak-Ertekin F, Gedik A. 2004. Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes. LWT-Food Sci Technol 37: 429-438.
  20. Rizvi SSH. 1986. Thermodynamic properties of foods in dehydration. In Engineering Properties of Foods. Rao MA, Rizvi SSH, eds. Marcel Dekker, New York, NY, USA. p 223-309.
  21. Tsami E, Maroulis ZB, Marinos-Kouris D, Sarvacos GD. 1990. Heat of sorption of water in dried fruits. Int J Food Sci Technol 25: 350-359.
  22. Iglesias HA, Chirife J. 1976. Isosteric heat of water vapour sorption on dehydrated foods. LWT-Food Sci Technol 9: 116-127.
  23. Al-Muhtaseb AH, McMinn WAM, Magee TRA. 2004. Water sorption isotherms of starch powders: Part 1: mathematical description of experimental data. J Food Eng 61: 297-307.
  24. Correa PC, Goneli ALD, Jaren C, Ribeiro DM, Resende O. 2007. Sorption isotherms and isosteric heat of peanut pods, kernels and hulls. Food Sci Technol Int 13: 231-238.
  25. McMinn WAM, Magee TRA. 2003. Thermodynamic properties of moisture sorption of potato. J Food Eng 60: 157-165.
  26. Lemus RA, Perez M, Andres A, Roco T, Tello CM, Vega A. 2008. Kinetic study of dehydration and desorption isotherms of red alga Gracilaria. LWT-Food Sci Technol 41: 1592-1599.
  27. Sharma P, Singh RRB, Singh AK, Patel AA, Patil GR. 2009. Sorption isotherms and thermodynamics of water sorption of ready-to-use Basundi mix. LWT-Food Sci Technol 42: 441-445.
  28. Aguerre RJ, Suarez C, Viollaz PE. 1983. Moisture desorption isotherms of rough rice. Int J Food Sci Technol 18: 345-351.
  29. Peng G, Chen XG, Wu WF, Jiang XJ. 2007. Modeling of water sorption isotherm for corn starch. J Food Eng 80: 562-567.
  30. Goula AM, Karapantsios TD, Achilias DS, Adamopoulos KG. 2008. Water sorption isotherms and glass transition temperature of spray dried tomato pulp. J Food Eng 85: 73-83.
  31. Sinija VR, Mishra HN. 2008. Moisture sorption isotherms and heat of sorption of instant (soluble) green tea powder and green tea granules. J Food Eng 86: 494-500.
  32. Al-Mahasneh MA, Rababah TM, Al-Udatt MH, Yang W. 2010. Moisture adsorption thermodynamics of fractionated sesame hulls (Sesamum indicum L.). J Food Proc Eng 33: 802-819.
  33. Exner O. 1970. Determination of the isokinetic temperature. Nature 227: 366-367.
  34. Leffler JE. 1955. The enthalpy-entropy relationship and its implications for organic chemistry. J Org Chem 20: 1202-1231.

Cited by

  1. Moisture sorption isotherms of fresh and blanched yacon tuber flours vol.25, pp.6, 2018,