Isotermas de sorción en alimentos pulverulentos y ecuaciones de ajuste: una revisión bibliográfica de datos publicados

Abstract

The food sector worldwide has suffered a great impact due to environmental factors, which is why techniques are constantly being sought that allow the greater conservation of the hygroscopic properties of a food. The main objective of the research work is to evaluate the sorption isotherms in powdery foods and the most used adjustment equations. The applied methodology deals with a bibliographic review in which up-to-date information of the investigative nature is sought in: scientific articles, books and publications referring to the established topic. Sorption isotherms were analyzed in food products such as: pulps powder, cajá powder, soursop powder, freeze-dried mangaba pulp powder, pumpkin powder with maltodextrin, cassava flour, Oscar Blanco variety Kiwicha flour, raw whole wheat sorghum flour, raw sorghum flour and extruded sorghum flour, quinoa starch, powdered milk, ground coffee and powdered seasoning with Tucupi; all of the powdery type, in addition, it was possible to determine the mathematical models that best fit the sorption isotherms by means of the quadratic coefficient of determination and the percentage of error established for the calculation of the mathematical models described by: GAB, BET, Henderson, Oswin , Halsey, Kuhn, Mizrahi, Ferro-Foltan, Peleg and Caurie. The results of the investigation are represented in graphs and tables for better understanding. In conclusion, the work allows us to know that in the food industry the application of sorption isotherms and their adjustment equations allow to improve the quality and useful life of the food.