Efecto del método de secado en las propiedades termodinámicas de pulpa de mora en polvo
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng spa |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://www.redalyc.org/articulo.oa?id=49622401017 http://hdl.handle.net/11449/72726 |
Resumo: | Three different types of maltodextrin encapsulated dehydrated blackberry fruit powders were obtained using vibrofluidized bed drying (VF), spray drying (SD), vacuum drying (VD), and freeze drying (FD). Moisture equilibrium data of blackberry pulp powders with 18% maltodextrin were determined at 20, 30, 40, and 50°C using the static gravimetric method for the water activity range of 0.06-0.90. Experimental equilibrium moisture content data versus water activity were fit to the Guggenheim-Anderson-de Boer (GAB) model. Agreement was found between experimental and calculated values. The isosteric heat of sorption of water was determined using the Clausius-Clapeyron equation from the equilibrium data; isosteric heats of sorption were found to increase with increasing temperature and could be adjusted by an exponential relationship. For freeze dried, vibrofluidized, and vacuum dried pulp powder samples, the isosteric heats of sorption were lower (more negative) than those calculated for spray dried samples. The enthalpy-entropy compensation theory was applied to sorption isotherms and plots of ΔH versus ΔS provided the isokinetic temperatures, indicating an enthalpy-controlled sorption process. |
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Repositório Institucional da UNESP |
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spelling |
Efecto del método de secado en las propiedades termodinámicas de pulpa de mora en polvoEffect of drying methods on the thermodynamic properties of blackberry pulp powderDrying methodsFruit pulpIsothermsThermodynamic propertiesWater activityThree different types of maltodextrin encapsulated dehydrated blackberry fruit powders were obtained using vibrofluidized bed drying (VF), spray drying (SD), vacuum drying (VD), and freeze drying (FD). Moisture equilibrium data of blackberry pulp powders with 18% maltodextrin were determined at 20, 30, 40, and 50°C using the static gravimetric method for the water activity range of 0.06-0.90. Experimental equilibrium moisture content data versus water activity were fit to the Guggenheim-Anderson-de Boer (GAB) model. Agreement was found between experimental and calculated values. The isosteric heat of sorption of water was determined using the Clausius-Clapeyron equation from the equilibrium data; isosteric heats of sorption were found to increase with increasing temperature and could be adjusted by an exponential relationship. For freeze dried, vibrofluidized, and vacuum dried pulp powder samples, the isosteric heats of sorption were lower (more negative) than those calculated for spray dried samples. The enthalpy-entropy compensation theory was applied to sorption isotherms and plots of ΔH versus ΔS provided the isokinetic temperatures, indicating an enthalpy-controlled sorption process.Universidad Nacional de Colombia, Sede Manizales, CaldasUniversidade Estadual Paulista, São José do Rio Preto, SPUniversidade de São Paulo, Pirassununga, São Paulo, 13635-900Universidade Estadual Paulista, São José do Rio Preto, SPUniversidad Nacional de ColombiaUniversidade Estadual Paulista (Unesp)Universidade de São Paulo (USP)Giraldo Gómez, Gloria I.Orrego-Alzate, Carlos E.Grajales, Lina M.Telis, Vânia R.N. [UNESP]Gabas, Ana L.Telis-Romero, Javier [UNESP]2014-05-27T11:26:01Z2014-05-27T11:26:01Z2011-10-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article139-148application/pdfhttp://www.redalyc.org/articulo.oa?id=49622401017DYNA, v. 78, n. 168, p. 139-148, 2011.0012-7353http://hdl.handle.net/11449/727262-s2.0-831551820952-s2.0-83155182095.pdf0000-0002-2553-4629Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengspaDYNA0,167info:eu-repo/semantics/openAccess2023-10-05T06:09:54Zoai:repositorio.unesp.br:11449/72726Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-10-05T06:09:54Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Efecto del método de secado en las propiedades termodinámicas de pulpa de mora en polvo Effect of drying methods on the thermodynamic properties of blackberry pulp powder |
title |
Efecto del método de secado en las propiedades termodinámicas de pulpa de mora en polvo |
spellingShingle |
Efecto del método de secado en las propiedades termodinámicas de pulpa de mora en polvo Giraldo Gómez, Gloria I. Drying methods Fruit pulp Isotherms Thermodynamic properties Water activity |
title_short |
Efecto del método de secado en las propiedades termodinámicas de pulpa de mora en polvo |
title_full |
Efecto del método de secado en las propiedades termodinámicas de pulpa de mora en polvo |
title_fullStr |
Efecto del método de secado en las propiedades termodinámicas de pulpa de mora en polvo |
title_full_unstemmed |
Efecto del método de secado en las propiedades termodinámicas de pulpa de mora en polvo |
title_sort |
Efecto del método de secado en las propiedades termodinámicas de pulpa de mora en polvo |
author |
Giraldo Gómez, Gloria I. |
author_facet |
Giraldo Gómez, Gloria I. Orrego-Alzate, Carlos E. Grajales, Lina M. Telis, Vânia R.N. [UNESP] Gabas, Ana L. Telis-Romero, Javier [UNESP] |
author_role |
author |
author2 |
Orrego-Alzate, Carlos E. Grajales, Lina M. Telis, Vânia R.N. [UNESP] Gabas, Ana L. Telis-Romero, Javier [UNESP] |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidad Nacional de Colombia Universidade Estadual Paulista (Unesp) Universidade de São Paulo (USP) |
dc.contributor.author.fl_str_mv |
Giraldo Gómez, Gloria I. Orrego-Alzate, Carlos E. Grajales, Lina M. Telis, Vânia R.N. [UNESP] Gabas, Ana L. Telis-Romero, Javier [UNESP] |
dc.subject.por.fl_str_mv |
Drying methods Fruit pulp Isotherms Thermodynamic properties Water activity |
topic |
Drying methods Fruit pulp Isotherms Thermodynamic properties Water activity |
description |
Three different types of maltodextrin encapsulated dehydrated blackberry fruit powders were obtained using vibrofluidized bed drying (VF), spray drying (SD), vacuum drying (VD), and freeze drying (FD). Moisture equilibrium data of blackberry pulp powders with 18% maltodextrin were determined at 20, 30, 40, and 50°C using the static gravimetric method for the water activity range of 0.06-0.90. Experimental equilibrium moisture content data versus water activity were fit to the Guggenheim-Anderson-de Boer (GAB) model. Agreement was found between experimental and calculated values. The isosteric heat of sorption of water was determined using the Clausius-Clapeyron equation from the equilibrium data; isosteric heats of sorption were found to increase with increasing temperature and could be adjusted by an exponential relationship. For freeze dried, vibrofluidized, and vacuum dried pulp powder samples, the isosteric heats of sorption were lower (more negative) than those calculated for spray dried samples. The enthalpy-entropy compensation theory was applied to sorption isotherms and plots of ΔH versus ΔS provided the isokinetic temperatures, indicating an enthalpy-controlled sorption process. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-10-01 2014-05-27T11:26:01Z 2014-05-27T11:26:01Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.redalyc.org/articulo.oa?id=49622401017 DYNA, v. 78, n. 168, p. 139-148, 2011. 0012-7353 http://hdl.handle.net/11449/72726 2-s2.0-83155182095 2-s2.0-83155182095.pdf 0000-0002-2553-4629 |
url |
http://www.redalyc.org/articulo.oa?id=49622401017 http://hdl.handle.net/11449/72726 |
identifier_str_mv |
DYNA, v. 78, n. 168, p. 139-148, 2011. 0012-7353 2-s2.0-83155182095 2-s2.0-83155182095.pdf 0000-0002-2553-4629 |
dc.language.iso.fl_str_mv |
eng spa |
language |
eng spa |
dc.relation.none.fl_str_mv |
DYNA 0,167 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
139-148 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799964449057013760 |