Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin - doi: 10.4025/actascitechnol.v36i1.17499
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , |
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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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 |