Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)

Moisture desorption isotherms of fresh and heat blanched pumpkins ( Cucurbita moschata) were determined at three temperatures ( 30, 50 and 70 degrees C), using the standard, static-gravimetric method. The GAB, Oswin, BET, Halsey, and Henderson models were tested and, with the exception of the Hender...

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Detalles Bibliográficos
Autores: Molina Filho, Lucidio [UNESP], Rebes Goncalves, Ana Karla [UNESP], Mauro, Maria Aparecida [UNESP], Frascareli, Elen Cristina [UNESP]
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2011
País:Brasil
Institución:Universidade Estadual Paulista (UNESP)
Repositorio:Repositório Institucional da UNESP
Idioma:inglés
OAI Identifier:oai:repositorio.unesp.br:11449/21858
Acceso en línea:http://dx.doi.org/10.1590/S0101-20612011000300025
http://hdl.handle.net/11449/21858
Access Level:acceso abierto
Palabra clave:Blanching
Pumpkin
desorption isotherms
isosteric heat
GAB model
branqueamento
abóbora
isotermas de dessorção
calor isostérico
modelo de GAB
Descripción
Sumario:Moisture desorption isotherms of fresh and heat blanched pumpkins ( Cucurbita moschata) were determined at three temperatures ( 30, 50 and 70 degrees C), using the standard, static-gravimetric method. The GAB, Oswin, BET, Halsey, and Henderson models were tested and, with the exception of the Henderson model, showed satisfactory fits to the experimental data. The GAB model was used to analyze the fitting ability to describe the isotherm type. The shape of the desorption isotherms of fresh and blanched pumpkin at 30 and 50 degrees C was intermediate to types II and III, and at 70 degrees C it was of type II for the blanched pumpkin and close to type II for the fresh sample. The influence of blanching on the decrease in equilibrium moisture was very small compared to the fresh samples and it was related to the loss of soluble solids during the pre-treatment. The isosteric heat of sorption measures indicated that a larger amount of heat was required to remove the water from the fresh samples than from the blanched ones.