Adsorption isotherms of hog plum (Spondias mombin L.) pulp powder obtained by spray dryer
DOI:
https://doi.org/10.4025/actascitechnol.v37i2.25001Keywords:
hygroscopicity, drying, fruit powder.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 (R2) had rates higher than 0.9900 for all the adjusted models. The behavior of hog plum powder adsorption isotherms was classified as Type III.
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