Isotermas de sorção de umidade de abóbora (Cucurbita moschata) fresca e branqueada

Detalhes bibliográficos
Autor(a) principal: Molina Filho, Lucídio [UNESP]
Data de Publicação: 2011
Outros Autores: Gonçalves, Ana Karla Rebes [UNESP], Mauro, Maria Aparecida [UNESP], Frascareli, Elen Cristina [UNESP]
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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spelling 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
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