Silva, K. S. [UNESP]Romero, J. T. [UNESP]Mauro, M. A. [UNESP]2018-11-262018-11-262015-01-01Latin American Applied Research. Bahia Blanca: Plapiqui(uns-conicet), v. 45, n. 1, p. 21-26, 2015.0327-0793http://hdl.handle.net/11449/161323Sorption isotherms of papaya, melon and grape seeds were determined and thermodynamic properties compared. The experiments were carried out at different temperature using the gravimetric method. The Henderson and GAB models were the best which represented the experimental data. Papaya and grape seeds are more stable with larger moisture content than melon seeds at 30 degrees C. Grape seeds presented more resistance to lose water during the dehydration. The differential enthalpy and entropy decreased with increasing moisture content and satisfied the compensation theory. It was found that the sorption process investigated was enthalpy-driven.21-26engseedsgrape seedsmelon seedspapaya seedsthermodynamicsArtigoWOS:000372208800003Acesso restrito