Sorption Isotherms Of Albumen Dried In A Spout Fluidised Bed

dc.creatorChrist D.
dc.creatorda Cunha R.L.
dc.creatorMenegalli F.C.
dc.creatorTakeuchi K.P.
dc.creatorCoelho S.R.M.
dc.creatorNobrega L.H.P.
dc.date2012
dc.date2015-06-29T12:58:53Z
dc.date2015-11-26T14:33:33Z
dc.date2015-06-29T12:58:53Z
dc.date2015-11-26T14:33:33Z
dc.date.accessioned2018-03-28T21:36:57Z
dc.date.available2018-03-28T21:36:57Z
dc.identifier
dc.identifierJournal Of Food, Agriculture And Environment. , v. 10, n. 2, p. 151 - 155, 2012.
dc.identifier14590255
dc.identifier
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84862165320&partnerID=40&md5=62abfd99a3db88f6e37c497f13d1377d
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/97518
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/97518
dc.identifier2-s2.0-84862165320
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1247884
dc.descriptionDehydrated products are characterized by low water activity and a low volume when compared to the original weight, for easy handling, storage and transportation. A study of the sorption isotherms provides the information necessary to fit the drying and packaging parameters. Thus, this trial aimed to collect sorption isotherm data for albumen dried in a spout fluidised bed, correlated by several classical mathematical models. Samples of albumen containing 3.1% moisture on a dry weight basis (d.b.), underwent adsorption at 5, 10, 15, 25, 40 and 70°C in environments with controlled water activity, ranging from 0.1 to 0.93, until reaching the equilibrium moisture content, and the experimental data was applied to the Sigma-Copace, Sabbah, Oswin, modified Henderson, modified Halsey, Copace and Smith models. It was concluded that the equations matched the experimental data well for the ranges of temperature and relative humidity studied. The Sigma-Copace model was the one that best represented the hygroscopicity of the product, with a magnitude of adjustment of 0.95, mean relative deviation of 22.98 and root mean square error of 2.41. The isosteric heat of sorption was evaluated by means of the Classius-Clapeyron equation. The Vivanco-Pezantes equation best described the behaviour of the net isosteric heat, which increased due to the lower water availability of the product. This equation presented a magnitude of adjustment of 0.98 and mean relative deviation of 4.53. The Vivanco-Pezantes model predicted the values for the isosteric heat of the albumen powder more accurately than the traditional models, and indicated that below 20% d.b., the water became more tightly bound, requiring larger amounts of energy to dry the egg white.
dc.description10
dc.description2
dc.description151
dc.description155
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dc.languageen
dc.publisher
dc.relationJournal of Food, Agriculture and Environment
dc.rightsfechado
dc.sourceScopus
dc.titleSorption Isotherms Of Albumen Dried In A Spout Fluidised Bed
dc.typeArtículos de revistas


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