Artículos de revistas
Desorption Isotherms For Murici (byrsonima Sericea) And Inga (ingá Edulis) Pulps
Registro en:
Journal Of Food Engineering. , v. 76, n. 4, p. 611 - 615, 2006.
2608774
10.1016/j.jfoodeng.2005.06.011
2-s2.0-33748711408
Autor
Arevalo-Pinedo A.
Dos Santos F.L.
Salles Arevalo Z.D.
Zuniga A.D.G.
Pinedo R.A.
Institución
Resumen
Murici (Byrsonima sericea) and ingá (Ingá edulis) desorption isotherms were determined by the gravimetric method at two different temperatures. Experimental data was adjusted to five sorption models of Langmuir, Oswin, Anderson, GAB and Peleg. Sorption isotherms were determined gravimetrically by exposing the samples to controlled atmospheres produced by saturated salt solutions. The coefficient of regression R 2 and mean squares of error (E%) between experimental and calculated data were obtained to select the best model. In relation to the isotherm model the best models were, GAB and Oswin obtaining minor values of % mean errors and higher coefficient of determination. The GAB model was found to be the best fit out of the five models evaluated. © 2005 Elsevier Ltd. All rights reserved. 76 4 611 615 Ayrancy, E., Ayranci, G., Dogantan, Z., Moisture sorption isotherms of dried apricot, fig and raisin at 20 °C and 36 °C (1990) Journal of Food Science, 55 (6), pp. 1591-1594 Delgado, A.E., Sun, D.W., Desorption isotherms and glass transition temperature for chicken meat (2002) Journal of Food Engineering, 55, pp. 1-8 França, L.F., Reber, G., Meirelles, M.A.A., Machado, N.T., Brunner, G., Supercritical extraction of carotenoids and lipids from buriti (Mauritia flexuosa), a fruit from the Amazon region (1999) Journal of Supercritical Fluids, 14, pp. 247-256 Greenspan, L., Humidity fixed points of binary saturated aqueous solutions (1977) Journal of Research of the National Bureau of Standards-A Physic and Chemistry, 81 (1), pp. 92-93 Iglesias, H.M., Chirife, J., Prediction of the effect of temperature on water sorption isotherms of food material (1976) Journal of Food Technology, 11, pp. 109-116 Iglesias, H.M., Chirife, J., (1984) Handbook of food isotherm, , Academic Press, New York pp. 170-175 Kouhila, M., Kechaou, N., Otmani, M., Fliyou, M., Lahsasni, S., Experimental study of sorption isotherm and drying kinetics of Moroccan Eucaliptus globulus (2002) Drying Technology, 20 (10), pp. 2027-2039 Peleg, M., Assessment of semi-empirical four parameter general model for sigmoid moisture sorption isotherms (1993) Journal of Food Process Engineering, 16, pp. 21-37 Saltamarch, M., Labuza, T.M., Influence of relative humidity on the physichemical state of lactose in spray-dried sweet whey powder (1980) Journal of Food Science, 45, pp. 113-115 Samaniego-Esguerra, C.M., Boag, I.F., Roberston, G.L., Comparison of regression methods for fitting the GAB model to the moisture isotherms of some dried fruit and vegetables (1991) Journal of Food Engineering, 13, pp. 113-115 Vázquez, G., Chenlo, f., Moreira, R., Modeling of desorption isotherms of chestnut: influence of temperature and evaluation of isosteric heats (2001) Drying Technology, 19 (6), pp. 1189-1199 Vullioud, M., Márquez, C.A., De Michelis, A., Desorption isotherms for sweet and sour cherry (2004) Journal of Food Engineering, 63, pp. 15-19 Wang, N., Brennan, J.G., Moisture sorption isotherm characteristics of potatoes at four temperatures (1991) Journal of Food Engineering, 14, pp. 269-287 Wolf, W., Speiss, W.E.L., Jung, G., Standardization of isotherm measurement (1985) Properties of water in food, , Simatos D., and Multon J.L. (Eds), Marins Nijhoff Publisher, The Netherlands pp. 661-679