Moisture adsorption isotherms in yellow pitahaya (selenicereusmegalanthus)
Moisture adsorption isotherms for yellow pitahaya fruits were studied at 15, 25, and 35 °C using the gravimetric method for a0.111-0.901 water activity range. Experimental values were adjusted by using the GAB, BET, Henderson, Smith, Caurie, and Peleg models.The isosteric heat of adsorption (Qst) wa...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2011 |
| País: | Colombia |
| Institución: | Universidad Nacional de Colombia |
| Repositorio: | Repositorio UN |
| Idioma: | español |
| OAI Identifier: | oai:repositorio.unal.edu.co:unal/40445 |
| Acceso en línea: | https://repositorio.unal.edu.co/handle/unal/40445 http://bdigital.unal.edu.co/30542/ |
| Access Level: | acceso abierto |
| Palabra clave: | Yellow pitahaya adsorption isotherms isosteric heat of adsorption |
| Sumario: | Moisture adsorption isotherms for yellow pitahaya fruits were studied at 15, 25, and 35 °C using the gravimetric method for a0.111-0.901 water activity range. Experimental values were adjusted by using the GAB, BET, Henderson, Smith, Caurie, and Peleg models.The isosteric heat of adsorption (Qst) was determined using the Clausius-Clapeyron equation. The results showed that yellow pitahaya fruitsexhibit type III adsorption isotherms and that the equilibrium moisture content (EMC) is temperature-dependent. For the same water activityvalue, the EMC decreased when temperature increased. The GAB model presented the best fitto the experimental values. The Qst droppedfrom 57.154 to 45.79 kJ/mol when the EMC increased from 0.05 to 0.40 g water/g dry matter, respectively. These results are important forestablishing the best storage conditions for dehydrated pitahaya fruits as well as for shelf-life prediction and the design of packaging materials. |
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