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

Detalhes bibliográficos
Autor(a) principal: Molina Filho, Lucidio [UNESP]
Data de Publicação: 2011
Outros Autores: Rebes Goncalves, Ana Karla [UNESP], Mauro, Maria Aparecida [UNESP], Frascareli, Elen Cristina [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/S0101-20612011000300025
http://hdl.handle.net/11449/21858
Resumo: Moisture desorption isotherms of fresh and heat blanched pumpkins ( Cucurbita moschata) were determined at three temperatures ( 30, 50 and 70 degrees 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 degrees C was intermediate to types II and III, and at 70 degrees 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)Isotermas de sorção de umidade de abóbora (Cucurbita moschata) fresca e branqueadaBlanchingPumpkindesorption isothermsisosteric heatGAB modelbranqueamentoabóboraisotermas de dessorçãocalor isostéricomodelo de GABMoisture desorption isotherms of fresh and heat blanched pumpkins ( Cucurbita moschata) were determined at three temperatures ( 30, 50 and 70 degrees 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 degrees C was intermediate to types II and III, and at 70 degrees 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.Isotermas de sorção de umidade de abóboras frescas e branqueadas termicamente foram determinadas em três temperaturas (30, 50 e 70 °C), utilizando o método estático gravimétrico padrão. Os modelos de GAB, Oswin, BET, Halsey e Henderson foram testados e, com exceção do modelo de Henderson, mostraram ajuste satisfatório aos dados experimentais. O modelo de GAB foi usado para analisar a habilidade do ajuste na descrição do tipo de isoterma. A forma das isotermas de dessorção de abóbora fresca e branqueada determinadas a 30 e 50 °C foi intermediária aos tipos II e III e a 70 °C foi do tipo II para abóbora branqueada e próxima ao tipo II para abóbora fresca. A influência do branqueamento sobre a redução da umidade de equilíbrio das amostras foi muito pequena em comparação com amostras frescas e foi relacionada à perda de sólidos solúveis durante o pré-tratamento. Os valores de calor isostérico de sorção para tecido de abóbora indicaram que maior calor foi requerido para remover água das amostras frescas do que das amostras branqueadas.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)São Paulo State Univ UNESP, Dept Food Engn & Technol, Inst Biosci Language & Phys Sci IBILCE, BR-15054000 Sao Jose do Rio Preto, SP, BrazilSão Paulo State Univ UNESP, Dept Food Engn & Technol, Inst Biosci Language & Phys Sci IBILCE, BR-15054000 Sao Jose do Rio Preto, SP, BrazilFAPESP: 07/07586-0FAPESP: 07/00809-3FAPESP: 04/15550-7Soc Brasileira Ciência Tecnologia AlimentosUniversidade Estadual Paulista (Unesp)Molina Filho, Lucidio [UNESP]Rebes Goncalves, Ana Karla [UNESP]Mauro, Maria Aparecida [UNESP]Frascareli, Elen Cristina [UNESP]2014-05-20T14:01:59Z2014-05-20T14:01:59Z2011-07-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article714-722application/pdfhttp://dx.doi.org/10.1590/S0101-20612011000300025Ciência e Tecnologia de Alimentos. Campinas: Soc Brasileira Ciência Tecnologia Alimentos, v. 31, n. 3, p. 714-722, 2011.0101-2061http://hdl.handle.net/11449/21858S0101-20612011000300025WOS:000297040700025S0101-20612011000300025.pdf2405706828751494Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengCiência e Tecnologia de Alimentos1.0840,467info:eu-repo/semantics/openAccess2023-11-01T06:12:29Zoai:repositorio.unesp.br:11449/21858Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T16:37:53.935267Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)
Isotermas de sorção de umidade de abóbora (Cucurbita moschata) fresca e branqueada
title Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)
spellingShingle Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)
Molina Filho, Lucidio [UNESP]
Blanching
Pumpkin
desorption isotherms
isosteric heat
GAB model
branqueamento
abóbora
isotermas de dessorção
calor isostérico
modelo de GAB
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, Lucidio [UNESP]
author_facet Molina Filho, Lucidio [UNESP]
Rebes Goncalves, Ana Karla [UNESP]
Mauro, Maria Aparecida [UNESP]
Frascareli, Elen Cristina [UNESP]
author_role author
author2 Rebes Goncalves, Ana Karla [UNESP]
Mauro, Maria Aparecida [UNESP]
Frascareli, Elen Cristina [UNESP]
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Molina Filho, Lucidio [UNESP]
Rebes Goncalves, Ana Karla [UNESP]
Mauro, Maria Aparecida [UNESP]
Frascareli, Elen Cristina [UNESP]
dc.subject.por.fl_str_mv Blanching
Pumpkin
desorption isotherms
isosteric heat
GAB model
branqueamento
abóbora
isotermas de dessorção
calor isostérico
modelo de GAB
topic Blanching
Pumpkin
desorption isotherms
isosteric heat
GAB model
branqueamento
abóbora
isotermas de dessorção
calor isostérico
modelo de GAB
description Moisture desorption isotherms of fresh and heat blanched pumpkins ( Cucurbita moschata) were determined at three temperatures ( 30, 50 and 70 degrees 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 degrees C was intermediate to types II and III, and at 70 degrees 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 2011-07-01
2014-05-20T14:01:59Z
2014-05-20T14:01:59Z
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://dx.doi.org/10.1590/S0101-20612011000300025
Ciência e Tecnologia de Alimentos. Campinas: Soc Brasileira Ciência Tecnologia Alimentos, v. 31, n. 3, p. 714-722, 2011.
0101-2061
http://hdl.handle.net/11449/21858
S0101-20612011000300025
WOS:000297040700025
S0101-20612011000300025.pdf
2405706828751494
url http://dx.doi.org/10.1590/S0101-20612011000300025
http://hdl.handle.net/11449/21858
identifier_str_mv Ciência e Tecnologia de Alimentos. Campinas: Soc Brasileira Ciência Tecnologia Alimentos, v. 31, n. 3, p. 714-722, 2011.
0101-2061
S0101-20612011000300025
WOS:000297040700025
S0101-20612011000300025.pdf
2405706828751494
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Ciência e Tecnologia de Alimentos
1.084
0,467
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 714-722
application/pdf
dc.publisher.none.fl_str_mv Soc Brasileira Ciência Tecnologia Alimentos
publisher.none.fl_str_mv Soc Brasileira Ciência Tecnologia Alimentos
dc.source.none.fl_str_mv Web of Science
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_ 1808128680828862464

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