Kinetic and Thermodynamic Studies of Yacon Juice Extraction Under Thermosonication Treatment

Building on previous research that optimized thermosonication (TS) conditions to enhance the functional compounds of yacon ( Smallanthus sonchifolius ) tuber juice, this study explores the underlying extraction kinetics and thermodynamic mechanisms governing the process. Following the determination of optimal TSYJ processing parameters using the integrated ANN‐GA model (50% amplitude, 40°C, and 45 min), responses were evaluated across a temperature range of 30°C–50°C, with measurements recorded at 5‐min intervals during sonication. By evaluating the release patterns of functional compounds such as total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (AOA), ascorbic acid (AA), and total carotenoid content (TCC), the study applies kinetic modeling to identify the most suitable mathematical fit. The pseudo second‐order model was identified as the most suitable model with the highest R 2 (0.999) and lower χ 2 (0.072) value obtained for all five responses. Additionally, key thermodynamic parameters, including activation energy ( E a : 24.89–28.23), enthalpy (Δ H : 14.86–27.44 kJ/mol), entropy (Δ S : 22.27–58.42 J/mol·K), and Gibbs free energy (Δ G : −6.73 to 18.86 kJ/mol), were obtained to understand the energy requirements and feasibility of thermosonication‐assisted extraction.