Adsorption isotherm of dehydrated mashed cassava from different varieties
Water sorption isotherms of two varieties of dehydrated mashed cassava, Conception and Pomberí, were determined for a temperature range between 25° C and 45° C. The dehydrated mashed cassava exhibited Type II behavior. Sorption isotherms showed that for aw values below 0.85, the sorption capacity de...
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| Idioma: | Spanish |
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Facultad de Ciencias Exactas, Químicas y Naturales
2017
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| Accés en línia: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/201 |
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ojs-article-2012020-03-06T10:56:19Z Adsorption isotherm of dehydrated mashed cassava from different varieties Isotermas de sorción de puré deshidratado a partir de diferentes variedades de raíz Brousse, María M. Linares, Ramón A. Vergara, María L. Nieto, Andrea B. BET equations storage stability net isosteric heat nonlineal regression mathematical models Ecuaciones BET Estabilidad de almacenamiento Calor neto isostérico Regresión no lineal Modelos matemáticos Water sorption isotherms of two varieties of dehydrated mashed cassava, Conception and Pomberí, were determined for a temperature range between 25° C and 45° C. The dehydrated mashed cassava exhibited Type II behavior. Sorption isotherms showed that for aw values below 0.85, the sorption capacity decreased when temperature increased; opposite behavior was observed at aw above 0.85. The inversion point (aw = 0.85) was attributed to the fact that more active sites were exposed to the adsorption processes, due to the enhanced molecular mobility promoted in the amorphous regions by starch crystallization. The experimental data were fit to different sorption models. Model constants and correlation coefficients were obtained. BET, GAB and PELEG equations showed highest correlation coefficients for all range of aw. Total heat of sorption increased when moisture content decreased. Las isotermas de sorción de agua de puré de mandioca deshidratado de dos variedades de raíces, Concepción y Pomberí, se determinaron para un rango de temperatura entre 25° C y 45° C. El puré de mandioca deshidratado exhibió un comportamiento Tipo II. Las isotermas de sorción mostraron que para valores de aw por debajo de 0.85, la capacidad de sorción disminuyó cuando la temperatura aumentó; comportamiento opuesto se observó a aw por encima de 0,85. El punto de inversión (aw = 0,85) se atribuyó al hecho de que los sitios más activos se expusieron a los procesos de adsorción, debido a que la movilidad molecular aumenta en las regiones amorfas por la cristalización del almidón. Los datos experimentales se ajustaron a diferentes modelos. Se obtuvieron las constantes de los modelos y los coeficientes de correlación. Las ecuaciones BET, GAB y PELEG mostraron los coeficientes de correlación más altos para todos los rangos de aw. El calor de sorción total aumentó cuando disminuyó el contenido de humedad. Facultad de Ciencias Exactas, Químicas y Naturales 2017-12-20 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/201 Argentine Journal of Science and Technology; Vol. 28 No. 1 (2017); 28-36 Revista de Ciencia y Tecnología; Vol. 28 Núm. 1 (2017); 28-36 1851-7587 0329-8922 spa https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/201/290 |
| institution |
Facultad de Ciencias Exactas Quimicas y Naturales |
| collection |
Revista de Ciencia y Tecnologia RECyT |
| language |
Spanish |
| topic |
BET equations storage stability net isosteric heat nonlineal regression mathematical models Ecuaciones BET Estabilidad de almacenamiento Calor neto isostérico Regresión no lineal Modelos matemáticos |
| spellingShingle |
BET equations storage stability net isosteric heat nonlineal regression mathematical models Ecuaciones BET Estabilidad de almacenamiento Calor neto isostérico Regresión no lineal Modelos matemáticos Brousse, María M. Linares, Ramón A. Vergara, María L. Nieto, Andrea B. Adsorption isotherm of dehydrated mashed cassava from different varieties |
| topic_facet |
BET equations storage stability net isosteric heat nonlineal regression mathematical models Ecuaciones BET Estabilidad de almacenamiento Calor neto isostérico Regresión no lineal Modelos matemáticos |
| format |
Online |
| author |
Brousse, María M. Linares, Ramón A. Vergara, María L. Nieto, Andrea B. |
| author_facet |
Brousse, María M. Linares, Ramón A. Vergara, María L. Nieto, Andrea B. |
| author_sort |
Brousse, María M. |
| title |
Adsorption isotherm of dehydrated mashed cassava from different varieties |
| title_short |
Adsorption isotherm of dehydrated mashed cassava from different varieties |
| title_full |
Adsorption isotherm of dehydrated mashed cassava from different varieties |
| title_fullStr |
Adsorption isotherm of dehydrated mashed cassava from different varieties |
| title_full_unstemmed |
Adsorption isotherm of dehydrated mashed cassava from different varieties |
| title_sort |
adsorption isotherm of dehydrated mashed cassava from different varieties |
| title_alt |
Isotermas de sorción de puré deshidratado a partir de diferentes variedades de raíz |
| description |
Water sorption isotherms of two varieties of dehydrated mashed cassava, Conception and Pomberí, were determined for a temperature range between 25° C and 45° C. The dehydrated mashed cassava exhibited Type II behavior. Sorption isotherms showed that for aw values below 0.85, the sorption capacity decreased when temperature increased; opposite behavior was observed at aw above 0.85. The inversion point (aw = 0.85) was attributed to the fact that more active sites were exposed to the adsorption processes, due to the enhanced molecular mobility promoted in the amorphous regions by starch crystallization. The experimental data were fit to different sorption models. Model constants and correlation coefficients were obtained. BET, GAB and PELEG equations showed highest correlation coefficients for all range of aw. Total heat of sorption increased when moisture content decreased. |
| publisher |
Facultad de Ciencias Exactas, Químicas y Naturales |
| publishDate |
2017 |
| url |
https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/201 |
| work_keys_str_mv |
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