Ciencia e Ingeniería en Alimentos y Biotecnología

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/412

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2021 - 20222

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Tipo de acceso: Acceso abiertoTema: search.filters.subject.ISOTERMAS DE SORCIÓN

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  • Miniatura
    Item type:Ítem,
    Determinación experimental de isotermas de sorción de humedad de la tuna blanca (Napolea coccinellifera L.)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09)
    Castro Núñez, Eduardo Israel
    ;
    Sosa Cárdenas, Julio César
    In the food industry, the determination of adsorption isotherms is the most appropriate way to study the influence that water has on food; white prickly pear (Napolea coccinellifera L.) is a product that is little exploited in Ecuador, being the drying process its best alternative. The present work was carried out in order to establish the ideal conditions for the drying process, by means of the construction of adsorption isotherms at different temperatures. Therefore, the water activity was correlated with the equilibrium humidity, obtained by the gravimetric method of saturated salt solutions at different relative humidities, which were exposed to constant temperatures of 25, 30 and 40 degrees Celsius. Experimental data showed that the equilibrium humidity was directly proportional to the water activity, and inversely proportional to the temperature increase. Parameters obtained based on the mathematical models: GAB, BET, Oswin and Halsey, were determined to evaluate the best fit of data; of which, Oswin and Halsey presented better coefficients of determination higher than 92 and 93 per cent. The heat of adsorption decreased from 31.515 to -1.668 𝑘𝐽 per 𝑚𝑜𝑙, as the equilibrium moisture content increased. While, the activation energy presented a value in the monolayer of 33.164 𝑘𝐽 per 𝑚𝑜𝑙 from 25 to 40 degrees Celsius, thus, demonstrating that both had temperature dependence and strong interaction of water with the feed surface.
  • Miniatura
    Item type:Ítem,
    Isotermas de sorción en alimentos pulverulentos y ecuaciones de ajuste: una revisión bibliográfica de datos publicados
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09)
    Caiza Mañay, Darwin Rene
    ;
    Acurio Arcos, Liliana Patricia
    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.