Published

2013-07-01

Sorption Thermodynamics of Soursop Powders Obtained by Different Dehydration Technologies

Termodinámica de Sorción de Polvos de Guanabana Obtenidos por Diferentes Tecnologías de Deshidratación

Keywords:

Sorption isotherms, thermodynamic properties, isosteric heat of sorption, compensation theory. (en)
Isotermas de sorción, propiedades termodinámicas, calor isostérico de sorción, teoría de compensación (es)

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Authors

  • Adela Ceballos Peñaloza Universidad de Caldas
  • Gloria Inés Giraldo Gómez Universidad Nacional de Colombia
  • Carlos Eduardo Orrego Alzate Universidad Nacional de Colombia
  • Javier Telis-Romero Universidad Estadual Paulista
The soursop (Annona muricata L.) is a perishable tropical fruit with high nutritional value. The aim of this work was to evaluate the sorption thermodynamics of soursop powders with maltodextrin (MD), obtained by different drying technologies, thus allowing understanding the mechanisms that govern this process. Adsorption isotherms of freeze dried (FD), spray drying (SD) and vacuum drying (VD) powders were determined at 20, 30, 40 and 50 °C by using the static gravimetric method. The results showed that the better fits the adsorption experimental data is the GAB model (R2>0.9893). The influence of the drying system in the model parameters was also shown. The monolayer moisture values between 5.28 and 9.30% (kg water/kg d.s) were within the reported range for dehydrated food.
La guanábana (Annona muricata L.) es una fruta tropical perecedera y de gran valor nutricional. El objetivo de éste trabajo fue evaluar la termodinámica de sorción de polvos guanábana con maltodextrina (MD) obtenidos por diferentes tecnologías de secado, lo que permite la comprensión de los mecanismos que regulan este proceso. Se determinaron las isotermas de adsorción por método gravimétrico estático a 20, 30, 40 y 50 °C, para polvos secados por liofilización (FD), aspersión (SD) y vacío (VD). Los resultados mostraron que el modelo de GAB se ajustó a los datos experimentales de adsorción (R2>0,9893). Se mostró la influencia del sistema de secado en los parámetros del modelo. Los valores de humedad de la monocapa, entre 5,28 y 9,30% (kg de agua/kg s.s), se encuentran dentro de los rangos reportados para alimentos deshidratados.

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