Efecto de la temperatura en el valor de monocapa de hojas de culantrillo de pozo (Adiantum capillus-veneris) mediante la isoterma de GAB
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Date
2024
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Universidad Nacional de Trujillo
Abstract
El presente trabajo de investigación tuvo como finalidad evaluar el efecto de la temperatura (20, 30, 40°C) en el valor de monocapa de harina de hojas de culantrillo de pozo (Adiantum caipllus – veneris) mediante el modelo de GAB. En primer lugar, se obtuvo la harina a partir de las hojas mediante un secado a 42°C x 24 h. Los ambientes adoptados a diversos valores de actividad de agua (Aw) estuvieron comprendidos entre 0.1 – 0.9 a intervalos de 0.1, lo cual se logró mediante el uso de soluciones de ácido sulfúrico. El tiempo que se estableció para el equilibrio termodinámico fue nueve días (216 horas). Los resultados mostraron un contenido de humedad inicial de la harina de culantrillo de pozo de 16.43%. Para un valor de actividad de agua de 0.9, el contenido de equilibrio determinado mediante la isoterma de GAB fue de 0.407 g H2O/ g m.s a 20°C, 0.381 g H2O/ g m.s a 30°C y 0.361 g H2O/ g m.s a 40°C. El valor de monocapa varió desde 0.143 g H2O/ g m.s a 20°C, 0.123 g H2O/ g m.s a 30°C y 0.110g H2O/ g m.s 40°C. Los valores de calor isostérico de harina de culantrillo de pozo disminuyen con el aumento de la temperatura, siendo 2998.836 kJ/kg a 20°C, 2974.907 kJ/kg 30°C y 2951.351 kJ/kg a 40°C. Finalmente la configuración de las isotermas son de tipo II según la clasificación de Brunauer.
ABSTRACT The purpose of this research work was to evaluate the effect of temperature (20, 30, 40°C) on the monolayer value of flour from pit maidenhair leaves (Adiantum caipllus – veneris) using the GAB model. Firstly, the flour was obtained from the leaves by drying at 42°C x 24 h. The environments adopted at various water activity (Aw) values were between 0.1 – 0.9 at intervals of 0.1, which was achieved through the use of sulfuric acid solutions. The time that began for thermodynamic equilibrium was nine days (216 hours). The results showed an initial moisture content of the maidenhair flour from the well of 16.43%. For a water activity value of 0.9, the equilibrium content determined by the GAB isotherm was 0.407 g H2O/ g m.s at 20°C, 0.381 g H2O/ g m.s at 30°C and 0.361 g H2O/ g m.s. at 40°C. The monolayer value varied from 0.143 g H2O/ g m.s at 20°C, 0.123 g H2O/ g m.s at 30°C and 0.110 g H2O/ g m.s at 40°C. The isosteric heat values of well maidenhair flour decrease with increasing temperature, being 2998.836 kJ/kg at 20°C, 2974.907 kJ/kg at 30°C and 2951.351 kJ/kg at 40°C. Finally, the configuration of the isotherms are type II according to Brunauer classification.
ABSTRACT The purpose of this research work was to evaluate the effect of temperature (20, 30, 40°C) on the monolayer value of flour from pit maidenhair leaves (Adiantum caipllus – veneris) using the GAB model. Firstly, the flour was obtained from the leaves by drying at 42°C x 24 h. The environments adopted at various water activity (Aw) values were between 0.1 – 0.9 at intervals of 0.1, which was achieved through the use of sulfuric acid solutions. The time that began for thermodynamic equilibrium was nine days (216 hours). The results showed an initial moisture content of the maidenhair flour from the well of 16.43%. For a water activity value of 0.9, the equilibrium content determined by the GAB isotherm was 0.407 g H2O/ g m.s at 20°C, 0.381 g H2O/ g m.s at 30°C and 0.361 g H2O/ g m.s. at 40°C. The monolayer value varied from 0.143 g H2O/ g m.s at 20°C, 0.123 g H2O/ g m.s at 30°C and 0.110 g H2O/ g m.s at 40°C. The isosteric heat values of well maidenhair flour decrease with increasing temperature, being 2998.836 kJ/kg at 20°C, 2974.907 kJ/kg at 30°C and 2951.351 kJ/kg at 40°C. Finally, the configuration of the isotherms are type II according to Brunauer classification.
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Keywords
Helecho, Isoterma, Calor isostérico