Modeling and Thermodynamic Study of Water Vapor Desorption Isotherms of Orange Peel and Leaves using Statistical Physics Treatment

The shelf life and safety of food products is related to the water content, in particular to the water activity (aw). This is important to predict the physical, chemical and biological processes that take place during food storage. Analytical expression for modeling water desorption isotherms of food is developed using the grand canonical ensemble in statistical physics. The model is further applied to fit and interpret the desorption isotherms of water vapor on the orange peel and leaves at three different temperatures. In the developed model we introduce essentially six parameters such as the number of adsorbed water molecules per site, the number of adsorbed layers, the energy of desorption and receptor sites density. We interpret the results of fitting then we apply the model to calculate thermodynamic functions which govern the desorption mechanism such as internal energy and entropy