Enthalpy-entropy compensation based on isotherms of mango

Telis‐Romero, Javier; Kohayakawa, Márcio N.; Silveira, Vivaldo; Pedro, Maria Angélica Marques; Gabas, Ana Lúcia

doi:10.1590/s0101-20612005000200020

Cited by 28 publications

(25 citation statements)

References 19 publications

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“…The behavior of inversion of the temperature effect on the isotherm of adsorption observed in the present study ( Figure 2) is in agreement with Telis-Romero et al (2005). These authors claim that some studies reported such inversion of the temperature effect for water activity higher than 0.70 in products with high sugar contents, such as fruits, which can be explained by an increase in the solubility of sugar in the water.…”

Section: Resultssupporting

confidence: 92%

Hygroscopic behavior of lyophilized acerola pulp powder

Ribeiro

Costa

Afonso

2016

Rev. bras. eng. agríc. ambient.

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A B S T R A C TPowder products are characterized by their practicality and long life. However, fruit powders have high hygroscopicity and tend to agglomerate due to its hydrophilic nature. The isotherms of equilibrium moisture content apply to the study of dehydrated food preservation potential. Acerola is a nutritionally rich fruit, with great economic and industrial potential. The objective of this study was to analyse acerola powder adsorption isotherms obtained by lyophilization and characterize the powder obtained from lyophilized acerola pulp. Analysis of hygroscopicity, solubility and degree of caking were performed. Isotherms were represented by the mathematical models of GAB, BET, Henderson and Oswin, at temperatures of 25, 35 and 45 °C. According to the results, the obtained powder showed hygroscopicity of 5.96 g of absorbed water 100g -1 of solids, solubility of 95.08% and caking of 14.12%. The BET model showed the best fit to the adsorption isotherms of the acerola pulp powder obtained by lyophilization. The obtained isotherm was of type III, with a "J" shape. There was an inversion of the effect of temperature on the isotherms of acerola powders.Comportamento higroscópico do pó da polpa de acerola liofilizada R E S U M O Produtos em pó são caracterizados pela sua praticidade e vida útil longa; no entanto, os pós de fruta apresentam alta higroscopicidade e tendência à aglomeração devido à sua natureza hidrofílica. As isotermas de equilíbrio higroscópico se aplicam para estudo do potencial de conservação de alimentos desidratados. A acerola, por sua vez, é um fruto rico nutricionalmente e de grande potencial econômico e industrial. O objetivo do presente trabalho foi analisar as isotermas de adsorção do pó de acerola obtido por liofilização e caracterizar o pó obtido a partir de polpa de acerola liofilizada. Foram feitas as análises de higroscopicidade, do grau de caking e da solubilidade. Para representação das isotermas foram utilizados os modelos matemáticos de GAB, BET, Henderson e Oswin nas temperaturas de 25, 35 e 45 °C cujos resultados mostraram que o pó obtido apresentou higroscopicidade de 5,96 g de água absorvida 100g -1 de sólidos, solubilidade de 95,08% e caking de 14,12%. O modelo de BET foi o que melhor se ajustou às isotermas de adsorção do pó de polpa de acerola obtido por liofilização. A isoterma obtida foi do tipo III em formato de "J"; observou-se a ocorrência de uma inversão do efeito da temperatura sobre as isotermas dos pós de acerola.

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Section: Resultssupporting

confidence: 92%

Hygroscopic behavior of lyophilized acerola pulp powder

Ribeiro

Costa

Afonso

2016

Rev. bras. eng. agríc. ambient.

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“…This result is in accordance with those obtained by Gabas et al (2007) and Martinelli, Gabas and Telis-Romero (2007). Some studies have reported this inversion in the temperature effect at water activities above 0.7 for products with high sugar content such as fruits (TELIS-ROMERO et al, 2005;TSAMI et al, 1990), which can be explained by an increase in sugar solubility in water caused by increasing temperature.…”

Section: Resultssupporting

confidence: 92%

Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder

Pedro

Telis‐Romero

Telis

2010

Ciênc. Tecnol. Aliment.

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“…Algunos estudios han reportado este cruzamiento en función de la temperatura en actividades de agua por encima de 0.7 para productos con altos contenidos de azúcar, como es el caso de frutas (TELIS-ROMERO et al, 2005;TSAMI et al, 1990), los cuales son explicados por un aumento en la solubilidad de azúcares en agua causados por el aumento de temperatura.…”

Section: Materials Y Métodosunclassified