Isotermas de desorcion de humedad en pitahaya amarilla (selenicereus megalanthus)
Resumen
Se determinaron las isotermas de desorción de humedad en pitahaya amarilla a 15,
25 y 35ºC mediante el método gravimétrico en el intervalo de actividad de agua entre
0.111 y 0.901. Los valores experimentales de desorción se ajustaron mediante los
modelos de GAB, Henderson, Smith, Oswin y Chung y Fost, usualmente usados en
alimentos. El calor isostérico de desorción (Qst) se determinó mediante la ecuación
de Clausius-Clapeyron. Los resultados mostraron que las isotermas fueron de
tipo III. El contenido de humedad de equilibrio (CHE) presentó dependencia con
la temperatura, esta disminuyó con el aumento de la temperatura para un valor
constante de actividad de agua. El modelo GAB fue el de mejor ajuste de los valores
experimentales. El Qst disminuyó con el aumento del CHE, desde 61.43 hasta
45.11 kJ/mol para humedades de 0.08 hasta 0.56 (g agua/g ms) respectivamente.
Descargas
Lenguajes:
es;enReferencias bibliográficas
AYALA A.A., SERNA L. C.and GIRALDO C.C.J. Efecto de la agitación sobre la deshidratación osmótica de pitahaya amarilla (SelenicereusMegalanthus S.) empleando soluciones de sacarosa. Interciencia, 34,(7), 492-496. 2009.
RODRIGUEZ J.P., NARVÁEZ C.E.and RESTREPO LP. Polygalacturonaseactivity in yellow pitayapeelacanthocereuspitajaya.ActaBiolColomb. 11, (I), 65-74.2006.
BARBEU, G. The strawberry pear, a new tropical fruit, Fruits, 45, 141–147, 1990.
WU, M. C. and CHEN, S. C. Variation of sugar content in various parts of pitaya fruit. Proc. Fl, StateHortic. Soc., 110, 225–227, 1997.
. AYALA-APONTE. A. A., GIRALDO C. C J.and SERNA L. C. Cinéticas de deshidratación osmótica de pitahaya amarilla (Selenicereusmegalanthus). Interciencia, 35,(7), 539-544. 2010a.
. AYALA-APONTE. A. A., SERNA, L. C. and MOSQUERA, E. S. V. Liofilización de pitahaya amarilla (Selenicereusmegalanthus), Revista de la facultad de química farmacéutica, 17(2), 121-127. 2010b
MOREIRA, R., CHENLO, F., TORRES, M.D. and VALLEJO, N. Thermodynamic analysis of experimental sorption isotherms of loquat and quince fruits, J. Food Eng., 88, 514–521. 2008
SIMAL, S., FEMENIA, A., CASTELL-PALOU, A. and ROSSELLÓ C. Water desorption thermodynamic properties of pineapple, J. of Food Eng.,80,(4), 1293-1301. 2007.
VAN Den BERG, C. and BRUIN, S. Water activity and its estimation in food systems. In: L.B. Rockland, F. and Stewart. (Eds.), Water Activity: Influence on Food Quality. Academic Press, New York, 147–177. 1981.
BRUNAUER, S., EMMETT, P.H. and TELLER, E. Adsorption of gases in multimolecular layers, J. Am. Chem. Soc., 60, 309–319. 1938.
IGUEDJTAL, N.T., LOUKA, K. and ALLAF. Sorption isotherms of potato slices dried and texturized by controlled sudden decompression, J. Food Eng., 85, 180–190. 2008.
AL-MUHTASEB, A., MUHANNED, A.H., MEGAHEY, E.K. and MCMINN, W.A.M. and MAGEE, T.R.A. Moisture adsorption isotherms of microwave-baked Madeira cake, LWT - Food Sci. Technol., 43, 1042-1049, 2010.
RIZVI, S.S.H. Thermodynamics properties of food in dehydration. In M.A. Rao& S. S. H. Rizvi (Eds), Engineering Properties of Foods. New York: Marcel Dekker Inc, Cap. 3, 1995.
MCMINN, W.A.M. and MAGEE, T.R.A.Thermodynamics properties of moisture sorption of potato, J. Food Eng., 60, 157-165. 2003.
WOLF, W., SPIESS, W.E.C. and JUNG, G. Standardization of Isotherm Measurements. In: D. Simatos, J.L. Multon, (Eds), Properties of Water in Foods. MartnusNijhott Publishers: Dordrecht, Netherlands, 661-677, 1985.
GREESPAN, L. Journal of Research of the National Bureau of Standards, Phys. Chem., 81, 89-96. 1977.
AOAC. Official methods of analysis of the Association of Oficial Analytical Chemists International.Moisture in dried fruits.Method 934.06. Arlington, USA. 1990.
KAYA, S. and KAHYAOGLU, T. Thermodynamic properties and sorption equilibrium of pestil (grape leather), J. Food Eng., 71, 200-207, 2005.
VEGA-GALVEZ, A., ARAVENA, E.L. and LEMUS-MONDACA, R. Adsorptionisotherms of corn (Zea mays L) flour, Ciencia e-Tecnologia de-Alimentos., 26, 821–827. 2006.
LOMAURO, C. J., BAKSHI, A.S. and CHEN, J.Y. Evaluation of food moisture sorption isotherm equations. Part 1.Fruit, vegetable and meat products, Lebensm.Wiss. Technol., 18, 111–117. 1985.
TSAMI, E. Net isosteric heat of sorption in dried fruits, J. Food Eng., 14, 327-335. 1991.
RAO, M.A. and RIZVI, S.S.H. Engineering Properties of Foods (Marcel Dekker Inc, New York, USA, 2nd ed., 223-309.1995.
KAYMAK-ERTEKIN, F. and GEDIK A. Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes, Lebensmittel-Wissenschaft und-Technologie, 37,(4), 429-438. 2004.
MORAGA, G., MARTÍNEZ-NAVARRETE, N. and CHIRALT, A. Water sorption isotherms and phase transitions in kiwifruit, J. of Food Eng., 72,(2), 147-156. 2006.
SARAVACOS, G.G., TSIOURVAS D.A.and E. Tsami. Effect of temperature on the water adsorption isotherms of sultana raisins.J. of Food Sci.,51, (2), 381–383. 1986.
. HUBINGER, F.C., MENEGALLI, R.J., AGUERRE and SUAREZ, C. Water vapor adsorption isotherms of guava, mango and pineapple. J. of Food Sci.,57, (6), 1405–1407. 1992.
JANJAI S., LAMLERT N., TOHSING K., MAHAYOTHEE B., BALA B.K.andMÜLLER, J. Measurement and modeling of moisture sorption isotherm of litchi (Litchi ChinensisSonn), International J. of Food Prop., 13,(2), 251–260. 2010.
ARÉVALO-PINEDO A., DOS SANTOS F.L., SALLES ARÉVALO Z.D. and ZUNIGA A.D.G. Desorption isotherms for murici (Byrsonimasericea) and inga (Ingáedulis) pulps. J. of Food Eng. 76,(4), 611-615. 2006.
MAZZA, G. Thermodynamic considerations of water vapour sorption by horseradish roots, Lebensm. Wiss. Technol., 13, 13–17. 1980.
Al-MUHTASEB, A.H., MCMINN, W. and MAGEE, T.R.A. Water sorption isotherm of starch powders Part 1: Mathematical description of experimental data, J. Food Eng., 61, 297–30. 2004.
GARCÍA-PÉREZ J.V., CÁRCEL J.A., CLEMENTE G. andMULET A. Water sorption isotherms for lemon peel at different temperatures and isosteric heats. LWT - Food Sci. and Technol., 41,(1),18-25. 2008.
AVIARA, N.A. and AJIBOLA, O.O. Thermodynamics of moisture sorption in melon seed and cassava, J. of Food Eng., 55, (2), 107-113, 2002.
CHIRIFE, J., TIMMERMANN, O., IGLESIAS, H. A. and ANDBOQUET,R. Some features of the parameter K of the GAB equation as applied to sorption isotherms of selected food materials, J. Food Eng., 15,75–82. 1992.
LAHSASNI S., KOUHILA M. and MAHROUZ M. Adsorption–desorption isotherms and heat of sorption of prickly pear fruit (Opuntiaficusindica).EnergyConversion and Management 45, 249–261. 2004.
AYALA-APONTE, A.A.Estimación de las isotermas de adsorción y del calor isostérico en harina de yuca.Biotecnología en el Sector Agropecuario y Agroindustrial, 9,(1), 88 – 96. 2011.
CENKOWSKI, S. JAYAS, D.S.and HAO, D. Latent heat of vaporization of selected foods and crops, Can Agric. Eng.,34,(3), 281-286. 1992