Determinación de vida útil de harina integral de soya (Glycine Max) extruida
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Date
2018
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Universidad Nacional de Trujillo
Abstract
El objetivo del presente trabajo de investigación fue estimar la vida útil de la harina integral de soya, empleando el modelo Heiss y Eichner basado en un factor crítico bajo una condición de almacenamiento dadas (80% HR) En esta investigación se evaluó el efecto de la temperatura de las isotermas de adsorción a 20°C, 30°C y 40 °C de Harina integral de Soya (Glycine max) sometiendo 2 g de la muestra a cada temperatura en el equipo AquaLab, el cual describió cada isoterma hasta llegar al equilibrio en 12 días respectivamente. Los datos experimentales obtenidos por el AquaLab, se modelaron con las ecuaciones GAB, BET, Henderson y Halsey. Los modelos de GAB y Halsey presentaron buenos ajustes de datos experimentales con coeficientes de correlación superiores a 0.9 y un %E menos a 10%. Con el modelo de Heiss y Eichner, se determinó el tiempo de vida útil de la harina integral de soya siendo para los parámetros del modelo GAB, 110, 67 y 36 días a las temperaturas de 20, 30 y 40°C respectivamente y siendo para los parámetros del modelo Halsey 106, 66 y 37 días a las temperaturas 20, 30 y 40°C
ABSTRACT The objective of the present research work was to estimate the useful life of the integral soy flour, using the Heiss and Eichner model based on a critical factor under a storage condition given (80% RH) In this research, the effect of the temperature of the adsorption isotherms at 20° C, 30° C and 40 °C of Soybean whole meal (Glycine max) was evaluated by submitting 2 g of the sample at each temperature in the AquaLab equipment, which described each isotherm until reaching equilibrium in 12 days respectively. The experimental data obtained by the AquaLab were modeled with the GAB, BET, Henderson and Halsey equations. With the model of Heiss and Eichner, the life time of the integral soybean meal was determined, being for the parameters of the GAB model, 110, 67 and 36 days at the temperatures of 20, 30 and 40 ° C respectively and being for the parameters of the Halsey model 106, 66 and 37 days at temperatures 20, 30 and 40 ° C
ABSTRACT The objective of the present research work was to estimate the useful life of the integral soy flour, using the Heiss and Eichner model based on a critical factor under a storage condition given (80% RH) In this research, the effect of the temperature of the adsorption isotherms at 20° C, 30° C and 40 °C of Soybean whole meal (Glycine max) was evaluated by submitting 2 g of the sample at each temperature in the AquaLab equipment, which described each isotherm until reaching equilibrium in 12 days respectively. The experimental data obtained by the AquaLab were modeled with the GAB, BET, Henderson and Halsey equations. With the model of Heiss and Eichner, the life time of the integral soybean meal was determined, being for the parameters of the GAB model, 110, 67 and 36 days at the temperatures of 20, 30 and 40 ° C respectively and being for the parameters of the Halsey model 106, 66 and 37 days at temperatures 20, 30 and 40 ° C
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Soya, Harina integral