Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin - doi: 10.4025/actascitechnol.v36i1.17499

Detalhes bibliográficos
Autor(a) principal: Canuto, Holivania Maria Pereira
Data de Publicação: 2013
Outros Autores: Afonso, Marcos Rodrigues Amorim, Costa, José Maria Correia da
Tipo de documento: Artigo
Idioma: por
eng
Título da fonte: Acta scientiarum. Technology (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/17499
Resumo: The sorption isotherms describe the relationship between water activity and equilibrium moisture content of foods at a certain temperature. This work was carried out to study the hygroscopicity of freeze-dried papaya pulp powder with maltodextrin at different concentrations using sorption isotherms constructed at 25° C. Three formulations of freeze-dried powders were prepared, papaya pulp powder, papaya pulp powder with maltodextrin 5% (w w-1) and papaya pulp powder with maltodextrin 15% (w w-1). In order to adjust the adsorption isotherms data, mathematical models of GAB, BET, Henderson and Oswin were used. The GAB model showed the best fit for all samples. The addition of maltodextrin increased the amount of water in the monolayer and reduced the hygroscopicity of the powders   
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spelling Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin - doi: 10.4025/actascitechnol.v36i1.17499Carica papaya L.adsorption isothermsstabilityCiência e Tecnologia de ALimentosThe sorption isotherms describe the relationship between water activity and equilibrium moisture content of foods at a certain temperature. This work was carried out to study the hygroscopicity of freeze-dried papaya pulp powder with maltodextrin at different concentrations using sorption isotherms constructed at 25° C. Three formulations of freeze-dried powders were prepared, papaya pulp powder, papaya pulp powder with maltodextrin 5% (w w-1) and papaya pulp powder with maltodextrin 15% (w w-1). In order to adjust the adsorption isotherms data, mathematical models of GAB, BET, Henderson and Oswin were used. The GAB model showed the best fit for all samples. The addition of maltodextrin increased the amount of water in the monolayer and reduced the hygroscopicity of the powders   Universidade Estadual De Maringá2013-08-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/1749910.4025/actascitechnol.v36i1.17499Acta Scientiarum. Technology; Vol 36 No 1 (2014); 179-185Acta Scientiarum. Technology; v. 36 n. 1 (2014); 179-1851806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/17499/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/17499/pdf_1Canuto, Holivania Maria PereiraAfonso, Marcos Rodrigues AmorimCosta, José Maria Correia dainfo:eu-repo/semantics/openAccess2014-04-10T07:53:24Zoai:periodicos.uem.br/ojs:article/17499Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2014-04-10T07:53:24Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin - doi: 10.4025/actascitechnol.v36i1.17499
title Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin - doi: 10.4025/actascitechnol.v36i1.17499
spellingShingle Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin - doi: 10.4025/actascitechnol.v36i1.17499
Canuto, Holivania Maria Pereira
Carica papaya L.
adsorption isotherms
stability
Ciência e Tecnologia de ALimentos
title_short Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin - doi: 10.4025/actascitechnol.v36i1.17499
title_full Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin - doi: 10.4025/actascitechnol.v36i1.17499
title_fullStr Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin - doi: 10.4025/actascitechnol.v36i1.17499
title_full_unstemmed Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin - doi: 10.4025/actascitechnol.v36i1.17499
title_sort Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin - doi: 10.4025/actascitechnol.v36i1.17499
author Canuto, Holivania Maria Pereira
author_facet Canuto, Holivania Maria Pereira
Afonso, Marcos Rodrigues Amorim
Costa, José Maria Correia da
author_role author
author2 Afonso, Marcos Rodrigues Amorim
Costa, José Maria Correia da
author2_role author
author
dc.contributor.author.fl_str_mv Canuto, Holivania Maria Pereira
Afonso, Marcos Rodrigues Amorim
Costa, José Maria Correia da
dc.subject.por.fl_str_mv Carica papaya L.
adsorption isotherms
stability
Ciência e Tecnologia de ALimentos
topic Carica papaya L.
adsorption isotherms
stability
Ciência e Tecnologia de ALimentos
description The sorption isotherms describe the relationship between water activity and equilibrium moisture content of foods at a certain temperature. This work was carried out to study the hygroscopicity of freeze-dried papaya pulp powder with maltodextrin at different concentrations using sorption isotherms constructed at 25° C. Three formulations of freeze-dried powders were prepared, papaya pulp powder, papaya pulp powder with maltodextrin 5% (w w-1) and papaya pulp powder with maltodextrin 15% (w w-1). In order to adjust the adsorption isotherms data, mathematical models of GAB, BET, Henderson and Oswin were used. The GAB model showed the best fit for all samples. The addition of maltodextrin increased the amount of water in the monolayer and reduced the hygroscopicity of the powders   
publishDate 2013
dc.date.none.fl_str_mv 2013-08-20
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/17499
10.4025/actascitechnol.v36i1.17499
url http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/17499
identifier_str_mv 10.4025/actascitechnol.v36i1.17499
dc.language.iso.fl_str_mv por
eng
language por
eng
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/17499/pdf
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/17499/pdf_1
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Technology; Vol 36 No 1 (2014); 179-185
Acta Scientiarum. Technology; v. 36 n. 1 (2014); 179-185
1806-2563
1807-8664
reponame:Acta scientiarum. Technology (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta scientiarum. Technology (Online)
collection Acta scientiarum. Technology (Online)
repository.name.fl_str_mv Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actatech@uem.br
_version_ 1799315334977552384

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