Recent Developments in Techniques for Obtaining Complete Sorption Isotherms

Gál, S.

doi:10.1016/b978-0-12-591350-8.50009-7

Cited by 48 publications

(31 citation statements)

References 23 publications

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“…A umidade de equilíbrio das amostras de morango em pó foi determinada pelo método gravimétrico estático (GAL, 1981), utilizando-se oito soluções salinas saturadas em água destilada [LiCl, CH 3 COOK, MgCl 2 , K 2 CO 3 , Mg(NO 3 ) 2 , KI, NaCl e KCl], resultando em umidades relativas de 11,3%, 22,6%, 32,8%, 43,2%, 52,9%, 68,9%, 75,3% e 84,3%, respectivamente (GREENSPAN, 1977).…”

Section: Isotermas De Sorçãounclassified

Estabilidade da polpa de morango atomizada utilizando diferentes agentes carreadores

Oliveira

Tonon

Nogueira

et al. 2013

Braz. J. Food Technol.

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ResumoEste trabalho teve por objetivo avaliar o efeito de diferentes agentes carreadores (Maltodextrina 5DE, Maltodextrina 10DE, Goma arábica e Capsul ® ) nas características físico-químicas (umidade, densidade, solubilidade, teor de antocianinas e atividade antioxidante) da polpa de morango desidratada por atomização e armazenada à temperatura ambiente por 90 dias. A utilização dos diferentes agentes carreadores resultou em pós com valores de densidade aparente entre 0,40 e 0,52 g/cm 3 e umidade menor do que 2,5%. Todas as amostras foram altamente solúveis, mas os pós obtidos com a Maltodextrina 5DE e com a Goma arábica apresentaram menor higroscopicidade. As isotermas de sorção obtidas foram do tipo III e o modelo de GAB foi o que melhor se ajustou aos dados experimentais. A amostra produzida com goma arábica apresentou a maior concentração de antocianinas e, consequentemente, maior valor de atividade antioxidante, tanto imediatamente após a secagem como ao longo de 90 dias de armazenamento. Os resultados obtidos indicaram que a goma arábica foi o agente carreador mais adequado para a produção de polpa de morango em pó. Palavras-chave: Isotermas de sorção; atividade antioxidante; antocianinas. SummaryThis study aimed to evaluate the effect of different carrier agents (5DE Maltodextrin, 10DE Maltodextrin, gum Arabic and Capsul ® ) on the physicochemical characteristics (moisture content, density, solubility, total anthocyanins and antioxidant activity) of strawberry pulp processed by spray drying and stored at room temperature for 90 days. The use of different carrier agents resulted in powders with bulk densities ranging from 0.40 to 0.52 g/cm 3 and moisture contents below 2.5%. All the samples were highly soluble, but the powders obtained with 5DE Maltodextrin and gum Arabic were less hygroscopic. The sorption isotherms were of type III and the GAB model was the model that best fitted the experimental data. The powder produced with gum Arabic had the highest anthocyanin content and consequently the greatest antioxidant activity value, both immediately after the drying process and during the storage period. The results obtained showed that gum Arabic was the most suitable carrier agent for the production of strawberry pulp powder. Campinas, v. 16, n. 4, out

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Section: Isotermas De Sorçãounclassified

Estabilidade da polpa de morango atomizada utilizando diferentes agentes carreadores

Oliveira

Tonon

Nogueira

et al. 2013

Braz. J. Food Technol.

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“…Equilibrium relative humidity or water activity has been used as a basis to understand microbial growth (Labuza et al, 1970;Fennema, 1985;Loncin et al, 1968;Gal, 1981) and to determine the extent of enzymic reaction in food products (Rockland, 1969;Igbeka and Blaisdell, 1982). The relationship between water activity and moisture content in a food is often expressed as a sorption isotherm.…”

Section: Introductionmentioning

confidence: 99%

Comparative Analyses of the Moisture Isotherms, Proximate Compositions, Physical and Functional Properties of DriedCola nitida and Garcinia kola Kernels

Arogba

2000

Journal of Food Composition and Analysis

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“…Saturated salt solutions are the most convenient and accurate way to provide a w measurements in the food industry, because no concentration measurements are needed and, if the salts are properly chosen, no interfering vapours are present (4,8). In many cases, literature on a w values of salt slurries used as standards do not agree (1)(2)(3)(4)(9)(10)(11).…”

Section: Introductionmentioning

confidence: 98%

Research Note: Values of Six Saturated Salt Solutions at 25°C. Re-examination for the Purpose of Maintaining a Constant Relative Humidity in Water Sorption Measurements

Pollio

Kitic

Resnik

1996

LWT - Food Science and Technology

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Recent Developments in Techniques for Obtaining Complete Sorption Isotherms

Cited by 48 publications

References 23 publications

Estabilidade da polpa de morango atomizada utilizando diferentes agentes carreadores

Estabilidade da polpa de morango atomizada utilizando diferentes agentes carreadores

Comparative Analyses of the Moisture Isotherms, Proximate Compositions, Physical and Functional Properties of DriedCola nitida and Garcinia kola Kernels

Research Note: Values of Six Saturated Salt Solutions at 25°C. Re-examination for the Purpose of Maintaining a Constant Relative Humidity in Water Sorption Measurements

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