Abstract:Guava is a fruit that stands out for its aroma, intense flavor, vitamins, and minerals. Its availability as a powdered food enhances its commercial applications. This study aimed to evaluate mathematical models for adsorption isotherms and determine the properties and flowability of guava pulp powder obtained by foam-mat drying. The models of GAB, BET, Henderson and Oswin were fitted to determine the isotherms of powders with 4 and 8% albumin, at temperatures of 35°C and 45°C. The powders were evaluated by wal… Show more
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