SciELO - Scientific Electronic Library Online

 
 issue28Pineapple osmodehydration with reuse of the sucrose syrupPretreatment soda-ethanol of pine and its influence on enzymatic hydrolysis author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

  • Have no cited articlesCited by SciELO

Related links

  • Have no similar articlesSimilars in SciELO

Share


Revista de Ciencia y Tecnología

On-line version ISSN 1851-7587

Abstract

BROUSSE, Maria M; LINARES, Ramon A; VERGARA, Maria L  and  NIETO, Andrea B. Adsorption isotherm of dehydrated mashed cassava from different varieties. Rev. cienc. tecnol. [online]. 2017, n.28, pp.29-37. ISSN 1851-7587.

Water sorption isotherms of two varieties of dehydrated mashed cassava, Conception and Pomberi, 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.

Keywords : BET equations; Storage stability; Net isosteric heat; Nonlineal regression; Mathematical models.

        · abstract in Spanish     · text in English     · English ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License