Estimation of Thermodynamic Parameters for Better Conservation of Fresh Tomato (<i>Lycopersicum esculentum</i>)

Knowledge of the state water balance agro-food products is an essential step in drying or storage operations for preservation. Our study made it possible to determine thermodynamic parameters which influence conditions fresh tomatoes grown south Benin; and predict its hygroscopic behavior during post-harvest storage. The desorption isotherms obtained at 40℃, 50℃ 60℃, by static gravimetric method using saturated saline solutions, are compared with those theoretical models Brunauer, Emmet Teller (BET), SMITH, PELEG Guggenheim-Anderson-Boer (GAB). An adjustment experimental points, on models, was thanks numerical exploits fminsearch algorithm under MATLAB software, version R2018a. GAB model faithfully reproduces curves activities from 5.5% 82.3%. net isosteric heat sorption determined Clausius-Clapeyron equation, increases when degree dehydration product increases. applied isokinetic theory enthalpy-entropy compensation consistent.