Isotherms and isosteric heat of sorption of two varieties of Peruvian quinoa
Carregando...
Fontes externas
Fontes externas
Data
Orientador
Coorientador
Pós-graduação
Curso de graduação
Título da Revista
ISSN da Revista
Título de Volume
Editor
Univ Nacl Trujillo, Fac Ciencias Agropecuarias
Universidad Nacional de Trujillo
Universidad Nacional de Trujillo
Tipo
Artigo
Direito de acesso
Acesso aberto
Fontes externas
Fontes externas
Resumo
The isosteric heats of sorption of two varieties of quinoa (Chenopodium quinoa Willd.) grain were determined by the static gravimetric method at four temperatures (40, 50, 60 and 70 degrees C) and in relative humidity environments provided by six saturated salt solutions. Six mathematical equations were used to model the experimental data: GAB, Oswin, Henderson, Peleg, Smith and Halsey. The isosteric heat of sorption was determined using the parameters of the GAB model. All the equations were shown to be appropriate by the coefficients of determination (R-2) and the mean absolute error (MA%E). The influence of temperature was observed because the adsorption of water by the grains was lower at higher temperatures. The equilibrium moisture contents for security of storage, for long periods of time at water activity lower than 0.65, were 12 - 13%. The effect of temperature on the parameters of the GAB model was analysed using the exponential Arrhenius equation. The isosteric heats of sorption were determined by applying the Clausius-Clapeyron equation as a function of humidity. The isosteric heat at 5% moisture for grains of the Blanca de Juli variety was 3663 kJ/kg and for the Pasankalla variety it was 3393 kJ/kg. The experimental data for isosteric heat as a function of humidity were satisfactorily modelled using three mathematical equations.
Descrição
Palavras-chave
Idioma
Inglês
Citação
Scientia Agropecuaria. Trujillo: Univ Nacl Trujillo, Fac Ciencias Agropecuarias, v. 7, n. 4, p. 409-417, 2016.
