EFFECT OF DRYING METHODS ON THE THERMODYNAMIC PROPERTIES OF BLACKBERRY PULP POWDER

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniv Nacl Colombia-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.creatorGiraldo Gomez, Gloria I.-
Autor(es): dc.creatorOrrego-Alzate, Carlos E.-
Autor(es): dc.creatorGrajales, Lina M.-
Autor(es): dc.creatorTelis, Vania R. N. [UNESP]-
Autor(es): dc.creatorGabas, Ana L.-
Autor(es): dc.creatorTelis-Romero, Javier [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:12:22Z-
Data de disponibilização: dc.date.available2022-02-22T00:12:22Z-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2020-12-09-
Data de envio: dc.date.issued2011-08-01-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/197406-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/197406-
Descrição: dc.descriptionThree different types of maltodextrin encapsulated dehydrated blackberry fruit powders were obtained using vibrofluidized bed drying (VF), spray drying (SD), vacuum drying (VD), and freeze drying (FD). Moisture equilibrium data of blackberry pulp powders with 18% maltodextrin were determined at 20, 30, 40, and 50 degrees C using the static gravimetric method for the water activity range of 0.06-0.90. Experimental equilibrium moisture content data versus water activity were fit to the Guggenheim-Anderson-de Boer (GAB) model. Agreement was found between experimental and calculated values. The isosteric heat of sorption of water was determined using the Clausius-Clapeyron equation from the equilibrium data; isosteric heats of sorption were found to increase with increasing temperature and could be adjusted by an exponential relationship. For freeze dried, vibrofluidized, and vacuum dried pulp powder samples, the isosteric heats of sorption were lower (more negative) than those calculated for spray dried samples. The enthalpy-entropy compensation theory was applied to sorption isotherms and plots of Delta H versus Delta S provided the isokinetic temperatures, indicating an enthalpy-controlled sorption process.-
Descrição: dc.descriptionColciencias-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionUniv Nacl Colombia, Caldas, Colombia-
Descrição: dc.descriptionUniv Estadual Paulista, Sao Paulo, Brazil-
Descrição: dc.descriptionUniv Sao Paulo, BR-13635900 Sao Paulo, Brazil-
Descrição: dc.descriptionUniv Estadual Paulista, Sao Paulo, Brazil-
Descrição: dc.descriptionCNPq: 471223/2006-9-
Formato: dc.format139-148-
Idioma: dc.languageen-
Publicador: dc.publisherUniv Nac Colombia, Fac Nac Minas-
Relação: dc.relationDyna-colombia-
???dc.source???: dc.sourceWeb of Science-
Palavras-chave: dc.subjectFruit pulp-
Palavras-chave: dc.subjectdrying methods-
Palavras-chave: dc.subjectwater activity-
Palavras-chave: dc.subjectisotherms-
Palavras-chave: dc.subjectthermodynamic properties-
Título: dc.titleEFFECT OF DRYING METHODS ON THE THERMODYNAMIC PROPERTIES OF BLACKBERRY PULP POWDER-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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