Abstract
Food sorption isotherms are highly important to predict drying time and storage conditions of a product. Current assay evaluates the behavior of adsorption isotherms of hog plum powder obtained by spray-dryer, through mathematical models. GAB, BET, Henderson and Oswin models were adjusted to the experimental data at 25, 30, 35 and 40oC. The BET model best adjusted to the atomized hog plum for all temperatures tested, with an error ranging between 8.45 and 11.17%. The coefficient of determination (R 2 ) had rates higher than 0.9900 for all the adjusted models. The behavior of hog plum powder adsorption isotherms was classified as Type III.
Highlights
Brazil stands out as a great producer of native and cultivated tropical fruits, due to its extensive territory and climatic conditions favorable to fruit culture
Its economic activities comprise a robust agroindustry in exotic fruits which is one of Brazils most relevant important segments responding to more than 35% of the country’s agricultural production (MOREIRA et al, 2013)
In the Amazon region, it is commonly known as taperabá; in the states of São Paulo and Minas Gerais, it is known as cajazeiramiúda and cajá-pequeno; in the southern states of Brazil it is best known as cajazeira or cajá-mirim; and in most of the Brazilian northeastern region, it is called cajá
Summary
Brazil stands out as a great producer of native and cultivated tropical fruits, due to its extensive territory and climatic conditions favorable to fruit culture. Current analysis investigates the hygroscopic behavior of hog plum powder obtained by spray-drying, through sorption isotherms gathered by adjusting the following mathematical models: GAB (Gugghenheim, Anderson and DeBoer), BET (Brunauer, Emmett and Teller), Henderson and Oswin.
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