Application of mathematical models in the prediction of the hygroscopic dehavior of the potato mix yacon powder and lemon juice
Journal Title: Revista Verde de Agroecologia e Desenvolvimento Sustentável - Year 2017, Vol 12, Issue 2
Abstract
The yacon potato became popular because of the numerous benefits it provides to health, but their life span is short, combined with enzymatic browning, common in foods rich in phenolic compounds, which reduces and limits its consumption. By virtue of being a product of high value and in order to avoid wastage, justified the study of conservation means where drying followed by processing of the product powder is presented as a convenient alternative, safe and able to provide long useful life to processed material. Given the above, it elaborated a yacon potato mix with lemon juice, taking ownership of this juice to act in the enzymatic inactivation of PPO, besides being a source of vitamin C. The mix with maltodextrin was then dried by lyophilisation and resulting powder was subjected to the hygroscopic behavior analysis, determining the moisture adsorption isotherms at temperatures of 20, 30 and 40 °C, and adjusting the mathematical models Peleg, GAB, Halsey, Oswin and Smith isotherms. The Peleg model was the best fit the moisture adsorption isotherms of powder yacon potato with lemon juice; isotherms were classified as Type II and moisture in the molecular monolayer presented value around 7% b.s.
Authors and Affiliations
Regilane Marques Feitosa, Renato Costa da Silva, Lumara Tatiely Santos Amadeu, Rossana Maria Feitosa Figueiredo, Alexandre José Melo Queiroz, Emanuel Neto Alves de Oliveira
Keywords
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- EP ID EP253878
- DOI 10.18378/rvads.v12i2.4933
- Views 71
- Downloads 0
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