Browsing by Author "Castillo Salazar, Marco Sebastian"

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Modelado de la cinética de secado e isoterma de adsorción de la lenteja de agua (Lemna minor)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Castillo Salazar, Marco Sebastian; García Pazmiño, María Eugenia
The need to obtain new sources of food over time has been fundamental for the development and sustainability of humanity. Currently, the trend towards the consumption of functional and nutritious foods has opened a line of research in the food industry. In this context, we are interested in duckweed (Lemna minor), which has nutritional properties, particularly its high protein content, making it a source of interest in recent years. The research focuses on obtaining the drying kinetics curve and subsequently fitting the data to mathematical models and constructing the adsorption isotherm using the GAB and BET models. Fresh duckweed (Lemna minor) was subjected to a drying process at 60 degrees Celsius for 6 consecutive hours, with weight measurements taken at established times. Additionally, the adsorption isotherm was constructed by placing 8 capsules with duckweed flour (Lemna minor) in 5 jars with 5 supersaturated salts to evaluate moisture adsorption. The results obtained determined that the Page model best describes the drying process, and the BET model best fits the adsorption isotherm. These results serve as a basis for future research on this potential aquatic plant and its development in the food industry.