Isotermas de sorção de umidade de abóbora (Cucurbita moschata) fresca e branqueada
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/S0101-20612011000300025 http://hdl.handle.net/11449/226577 |
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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Isotermas de sorção de umidade de abóbora (Cucurbita moschata) fresca e branqueadaMoisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)BlanchingDesorption isothermsGAB modelIsosteric heatPumpkinMoisture 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.Department of Food Engineering and Technology Institute of Biosciences, Language, and Physical Sciences - IBILCE Sao Paulo State University - UNESP, Rua Cristóvão Colombo, 2265, CEP 15054-000, São José do Rio Preto, SPDepartment of Food Engineering and Technology Institute of Biosciences, Language, and Physical Sciences - IBILCE Sao Paulo State University - UNESP, Rua Cristóvão Colombo, 2265, CEP 15054-000, São José do Rio Preto, SPUniversidade Estadual Paulista (UNESP)Molina Filho, Lucídio [UNESP]Gonçalves, Ana Karla Rebes [UNESP]Mauro, Maria Aparecida [UNESP]Frascareli, Elen Cristina [UNESP]2022-04-29T01:26:54Z2022-04-29T01:26:54Z2011-07-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article714-722http://dx.doi.org/10.1590/S0101-20612011000300025Ciencia e Tecnologia de Alimentos, v. 31, n. 3, p. 714-722, 2011.0101-20611678-457Xhttp://hdl.handle.net/11449/22657710.1590/S0101-206120110003000252-s2.0-80055002564Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengporCiencia e Tecnologia de Alimentosinfo:eu-repo/semantics/openAccess2022-04-29T01:26:54Zoai:repositorio.unesp.br:11449/226577Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T14:12:14.348294Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Isotermas de sorção de umidade de abóbora (Cucurbita moschata) fresca e branqueada Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata) |
title |
Isotermas de sorção de umidade de abóbora (Cucurbita moschata) fresca e branqueada |
spellingShingle |
Isotermas de sorção de umidade de abóbora (Cucurbita moschata) fresca e branqueada Molina Filho, Lucídio [UNESP] Blanching Desorption isotherms GAB model Isosteric heat Pumpkin |
title_short |
Isotermas de sorção de umidade de abóbora (Cucurbita moschata) fresca e branqueada |
title_full |
Isotermas de sorção de umidade de abóbora (Cucurbita moschata) fresca e branqueada |
title_fullStr |
Isotermas de sorção de umidade de abóbora (Cucurbita moschata) fresca e branqueada |
title_full_unstemmed |
Isotermas de sorção de umidade de abóbora (Cucurbita moschata) fresca e branqueada |
title_sort |
Isotermas de sorção de umidade de abóbora (Cucurbita moschata) fresca e branqueada |
author |
Molina Filho, Lucídio [UNESP] |
author_facet |
Molina Filho, Lucídio [UNESP] Gonçalves, Ana Karla Rebes [UNESP] Mauro, Maria Aparecida [UNESP] Frascareli, Elen Cristina [UNESP] |
author_role |
author |
author2 |
Gonçalves, Ana Karla Rebes [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, Lucídio [UNESP] Gonçalves, Ana Karla Rebes [UNESP] Mauro, Maria Aparecida [UNESP] Frascareli, Elen Cristina [UNESP] |
dc.subject.por.fl_str_mv |
Blanching Desorption isotherms GAB model Isosteric heat Pumpkin |
topic |
Blanching Desorption isotherms GAB model Isosteric heat Pumpkin |
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 |
2011-07-01 2022-04-29T01:26:54Z 2022-04-29T01:26:54Z |
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 Ciencia e Tecnologia de Alimentos, v. 31, n. 3, p. 714-722, 2011. 0101-2061 1678-457X http://hdl.handle.net/11449/226577 10.1590/S0101-20612011000300025 2-s2.0-80055002564 |
url |
http://dx.doi.org/10.1590/S0101-20612011000300025 http://hdl.handle.net/11449/226577 |
identifier_str_mv |
Ciencia e Tecnologia de Alimentos, v. 31, n. 3, p. 714-722, 2011. 0101-2061 1678-457X 10.1590/S0101-20612011000300025 2-s2.0-80055002564 |
dc.language.iso.fl_str_mv |
eng por |
language |
eng por |
dc.relation.none.fl_str_mv |
Ciencia e Tecnologia de Alimentos |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
714-722 |
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_ |
1808128331993841664 |