Histerese das isotermas de sorção da polpa de manga (Mangifera indica L.) variedade manteiga

Paglarini, Camila de Souza; Silva, Fabrício S. da; Porto, Alexandre Gonçalves; Piasson, Diego; Santos, Philipe dos

doi:10.1590/s1415-43662013000300008

Cited by 13 publications

(10 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…After evaluation of fitting parameters to the experimental data disposed in Table 4 Analyzing GAB parameters (C, k and Xm), it could be seen a similarity to those reported for bagasse dehydrate yacon [31], dried pulp of mango [32] and even composites of cassava bagasse [33]. As verified by Blahovec [34], values of C and k are in accordance with type II isotherms from Brunauer classification.…”

Section: Adsorption Isothermssupporting

confidence: 70%

Water adsorption isotherms and thermodynamic properties of cassava bagasse

et al. 2016

View full text Add to dashboard Cite

Water adsorption isotherms and thermodynamic properties of cassava bagasse, Thermochimica Acta http://dx. HighlightsAdsorption isotherms and composition of cassava bagasse were determined> GAB equation was the best-fitted model to sorption data of type II isotherm> Isosteric heat of sorption was calculated in a range of equilibrium moisture content> Differential enthalpy and entropy confirmed the isokinetic compensation theory> Water adsorption by cassava bagasse is considered an enthalpy driven process> AbstractLosses of food industry are generally wet products that must be dried to posterior use and storage. In order to optimize drying processes, the study of isotherms and thermodynamic properties become essential to understand the water sorption mechanisms of cassava bagasse.For this, cassava bagasse was chemically analyzed and had its adsorption isotherms determined in the range of 293.15 to 353.15 K through the static gravimetric method. The models of GAB, 2 Halsey, Henderson, Oswin and Peleg were fitted, and best adjustments were found for GAB model with R²>0.998 and no pattern distribution of residual plots. Isosteric heat of adsorption and thermodynamic parameters could be determined as a function of moisture content.Compensation theory was confirmed, with linear relationship between enthalpy and entropy and higher values of isokinetic temperature (TB=395.62 K) than harmonic temperature. Water adsorption was considered driven by enthalpy, clarifying the mechanisms of water vapor sorption in cassava bagasse.

show abstract

Section: Adsorption Isothermssupporting

confidence: 70%

Water adsorption isotherms and thermodynamic properties of cassava bagasse

et al. 2016

View full text Add to dashboard Cite

show abstract

“…Similar curves were tested by Paglarini et al (2013) in mango (Mangifera indica L.) and by Alexandre et al (2007) in 'pitanga' powder. According to Medeiros & Lannes (2010), this is the most common form of isotherms in foods.…”

Section: Resultssupporting

confidence: 64%

Isotherms and isostatic heat of foam-mat dried yellow mombin pulp

Cavalcante

Plácido

Oliveira

et al. 2018

Rev. bras. eng. agríc. ambient.

View full text Add to dashboard Cite

A B S T R A C TYellow mombin has high nutritional value but is very perishable. Foam mat drying is a method that has been widely used to preserve liquid and semi-solid powdered foods. In this context, the aim of this study was to determine desorption isotherms and isosteric heat of yellow mombin (Spondias mombin L.) foam for different conditions of temperature and water activity. Powdered yellow mombin pulp was obtained by drying in forced-air oven regulated to 60 ° C. The indirect static method was used to determine the isotherms and isosteric heat, whereas water activity (aw) was determined using the Hygropalm-HP23AW-A analyzer. A B.O.D. incubator, set at 10, 20, 30 and 40 °C, was used to control the temperature, and the water activity for each temperature was between 0.220 and 0.832. The experimental data were fitted to mathematical models frequently used to represent the hygroscopicity of agricultural products, and the best model was the Modified Halsey. Integral isosteric heat of desorption of yellow mombin powder, within the water content range of 17.22 to 57.58 (% d.b.), ranged from 3198.56 to 2598.38 kJ kg -1 . It was concluded that the equilibrium water content of yellow mombin pulp powder increased with the increment in water activity; desorption isotherms obtained for yellow mombin pulp powder showed sigmoid form and, with the reduction of water content, the isosteric heat increases.

show abstract

“…The values of these constants are an indication about the corresponding type of isotherm, according to the classification of Brunauer et al (1938). Values of k < 1 and C > 2 are considered as type-II isotherms (Paglarini et al, 2013), a fact confirmed by the graphs shown in Figure 2. Table 3 shows air temperatures of inlet (DBT) and drying (WBT) of the tests of the experimental planning.…”

Section: Resultsmentioning

confidence: 74%

Drying kinetics of fermented grape pomace: Determination of moisture effective diffusivity

Deamici

Oliveira

Rosa

et al. 2016

Rev. bras. eng. agríc. ambient.

View full text Add to dashboard Cite

A B S T R A C TThe aim of this study was to obtain the equilibrium moisture content of grape (variety 'Tannat') pomace through desorption isotherms, to evaluate the drying kinetics, determine the coefficient of effective diffusivity and physico-chemically characterize the grape pomace and the product obtained after drying. The desorption isotherms were determined at 50, 60 and 70 ºC and the experimental data were fitted using the GAB model (Gugghenheim, Anderson and de Boer). Drying was evaluated using a 2² factorial experimental design with three center points and effective diffusivity was obtained through the diffusion model of Fick's second law. The grape pomace was characterized regarding the contents of moisture, protein, carbohydrates, lipids, ash and dietary crude fiber. The obtained isotherms showed sigmoid shape and the experimental data fitted well to the GAB model. The drying curves showed only a decreasing rate period. The effective diffusivity values were within the range for organic materials. Dry grape pomace showed high contents of protein and fiber and can be used in the development of new products, in order to increase the nutritional content and add value to this byproduct.Cinética de secagem do bagaço de uva fermentado: Determinação da difusividade efetiva de umidade R E S U M O Propôs-se, neste trabalho, obter a umidade de equilíbrio do bagaço de uva da variedade Tannat por meio das isotermas de dessorção e avaliar a cinética de secagem, além de determinar o coeficiente de difusividade efetiva e caracterizar, físico-quimicamente, o bagaço de uva e o produto obtido pós-secagem. As isotermas de dessorção foram determinadas a 50, 60 e 70 °C e os dados experimentais foram ajustados pelo modelo de GAB (Gugghenheim, Anderson e de Boer). A secagem foi avaliada por meio de um planejamento experimental fatorial 2² com três pontos centrais enquanto a difusividade efetiva foi obtida através do modelo difusivo da segunda Lei de Fick. O bagaço de uva foi caracterizado quanto ao teor de água, proteínas, carboidratos, lipídeos, cinzas e fibra bruta alimentar. As isotermas obtidas apresentaram formato sigmoidal e os dados experimentais se ajustaram bem ao modelo de GAB; as curvas de secagem apresentaram apenas o período de taxa decrescente; os valores da difusividade efetiva se mantiveram dentro da faixa para materiais orgânicos; já o bagaço de uva seco apresentou elevado teor de proteínas e fibras podendo ser inserido no desenvolvimento de novos produtos a fim de elevar o teor nutricional e agregar valor a este subproduto. Key words: byproducts isotherms proteins fibersPalavras-chave: subprodutos isotermas proteínas fibras

show abstract

Histerese das isotermas de sorção da polpa de manga (Mangifera indica L.) variedade manteiga

Cited by 13 publications

References 18 publications

Water adsorption isotherms and thermodynamic properties of cassava bagasse

Water adsorption isotherms and thermodynamic properties of cassava bagasse

Isotherms and isostatic heat of foam-mat dried yellow mombin pulp

Drying kinetics of fermented grape pomace: Determination of moisture effective diffusivity

Contact Info

Product

Resources

About