Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)

Detalhes bibliográficos
Autor(a) principal: Molina Filho,Lucídio
Data de Publicação: 2011
Outros Autores: Gonçalves,Ana Karla Rebes, Mauro,Maria Aparecida, Frascareli,Elen Cristina
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300025
Resumo: Moisture desorption isotherms of fresh and heat blanched pumpkins (Cucurbita moschata) were determined at three temperatures (30, 50 and 70 °C), using the standard, static-gravimetric method. The GAB, Oswin, BET, Halsey, and Henderson models were tested and, with the exception of the Henderson model, showed satisfactory fits to the experimental data. The GAB model was used to analyze the fitting ability to describe the isotherm type. The shape of the desorption isotherms of fresh and blanched pumpkin at 30 and 50 °C was intermediate to types II and III, and at 70 °C it was of type II for the blanched pumpkin and close to type II for the fresh sample. The influence of blanching on the decrease in equilibrium moisture was very small compared to the fresh samples and it was related to the loss of soluble solids during the pre-treatment. The isosteric heat of sorption measures indicated that a larger amount of heat was required to remove the water from the fresh samples than from the blanched ones.
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spelling Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)blanchingpumpkindesorption isothermsisosteric heatGAB modelMoisture desorption isotherms of fresh and heat blanched pumpkins (Cucurbita moschata) were determined at three temperatures (30, 50 and 70 °C), using the standard, static-gravimetric method. The GAB, Oswin, BET, Halsey, and Henderson models were tested and, with the exception of the Henderson model, showed satisfactory fits to the experimental data. The GAB model was used to analyze the fitting ability to describe the isotherm type. The shape of the desorption isotherms of fresh and blanched pumpkin at 30 and 50 °C was intermediate to types II and III, and at 70 °C it was of type II for the blanched pumpkin and close to type II for the fresh sample. The influence of blanching on the decrease in equilibrium moisture was very small compared to the fresh samples and it was related to the loss of soluble solids during the pre-treatment. The isosteric heat of sorption measures indicated that a larger amount of heat was required to remove the water from the fresh samples than from the blanched ones.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300025Food Science and Technology v.31 n.3 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000300025info:eu-repo/semantics/openAccessMolina Filho,LucídioGonçalves,Ana Karla RebesMauro,Maria AparecidaFrascareli,Elen Cristinaeng2011-10-21T00:00:00Zoai:scielo:S0101-20612011000300025Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-10-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)
title Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)
spellingShingle Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)
Molina Filho,Lucídio
blanching
pumpkin
desorption isotherms
isosteric heat
GAB model
title_short Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)
title_full Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)
title_fullStr Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)
title_full_unstemmed Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)
title_sort Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)
author Molina Filho,Lucídio
author_facet Molina Filho,Lucídio
Gonçalves,Ana Karla Rebes
Mauro,Maria Aparecida
Frascareli,Elen Cristina
author_role author
author2 Gonçalves,Ana Karla Rebes
Mauro,Maria Aparecida
Frascareli,Elen Cristina
author2_role author
author
author
dc.contributor.author.fl_str_mv Molina Filho,Lucídio
Gonçalves,Ana Karla Rebes
Mauro,Maria Aparecida
Frascareli,Elen Cristina
dc.subject.por.fl_str_mv blanching
pumpkin
desorption isotherms
isosteric heat
GAB model
topic blanching
pumpkin
desorption isotherms
isosteric heat
GAB model
description Moisture desorption isotherms of fresh and heat blanched pumpkins (Cucurbita moschata) were determined at three temperatures (30, 50 and 70 °C), using the standard, static-gravimetric method. The GAB, Oswin, BET, Halsey, and Henderson models were tested and, with the exception of the Henderson model, showed satisfactory fits to the experimental data. The GAB model was used to analyze the fitting ability to describe the isotherm type. The shape of the desorption isotherms of fresh and blanched pumpkin at 30 and 50 °C was intermediate to types II and III, and at 70 °C it was of type II for the blanched pumpkin and close to type II for the fresh sample. The influence of blanching on the decrease in equilibrium moisture was very small compared to the fresh samples and it was related to the loss of soluble solids during the pre-treatment. The isosteric heat of sorption measures indicated that a larger amount of heat was required to remove the water from the fresh samples than from the blanched ones.
publishDate 2011
dc.date.none.fl_str_mv 2011-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300025
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300025
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612011000300025
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.31 n.3 2011
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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