Efecto de la temperatura en el valor de monocapa de harina de Tocosh de papa (Solanum tuberosum) mediante la isoterma de GAB
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Date
2021
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Universidad Nacional de Trujillo
Abstract
El objetivo del presente trabajo de investigación fue evaluar el efecto de la temperatura (20, 30 y 40 °C) en el valor de monocapa de tres tipos de harina de Tocosh de papa (Solanum tuberosum) mediante el modelo de GAB (Guggenheim, Anderson y de Boer). Los tres tipos de harina de Tocosh fueron: sin hidrolizar (tipo A), hidrolizada con α-amilasa (tipo B) e hidrolizada con HCl (tipo C). Se empleó el método gravimétrico para determinar la adsorción de humedad en las muestras, las que fueron sometidas a actividades de agua entre 0.1 – 0.9 (por un periodo de 8 días) en soluciones de ácido sulfúrico como agente regulador. El análisis de las isotermas de GAB mostró una mayor absorción en la harina tipo C, seguida del tipo B y tipo A con absorciones máximas entre 0.349 – 0.274, 0.317 – 0.251 y 0.298 – 0.244 g H2O/g m.s a temperaturas de 20 – 40 °C respectivamente. Las isotermas siguieron un comportamiento sigmoideo tipo II de acuerdo a la clasificación de Brunauer. Los valores de monocapa fueron mayores en la harina tipo C, seguido de la harina tipo B y tipo A; variaron entre 0.1105 – 0.0982, 0.1042 – 0.0880 y 0.0852 – 0.0593 g H2O/g m.s respectivamente. Se evidenció que el incremento de la temperatura disminuye el valor de monocapa y humedad en equilibrio para una misma actividad de agua. También se determinó que la harina tipo C posee mayor calor isostérico seguido de la harina tipo A y B, variando entre 2994.30 – 2946.81, entre 2902.40 – 2854.91 y entre 2981.12 – 2933.63 kJ/kg respectivamente. El ajuste de los datos experimentales al modelo de GAB tuvo un coeficiente R2 ≈ 1. El análisis de varianza mostró una diferencia estadísticamente significativa (p < 0.05) en función al tipo de harina para las tres temperaturas.
ABSTRACT The objective of this research work was to evaluate the effect of temperature (20, 30 and 40 °C) on the monolayer value of three types of potato Tocosh flour (Solanum tuberosum) using the GAB model (Guggenheim, Anderson and de Boer). The three types of Tocosh flour were unhydrolyzed (type A), hydrolyzed with α-amylase (type B) and hydrolyzed with HCl (type C). The gravimetric method was used to determine the moisture adsorption in the samples, which were subjected to water activities between 0.1 – 0.9 (for a period of 8 days) in sulfuric acid solutions as a regulating agent. The analysis of the GAB isotherms showed a higher absorption in type C flour, followed by type B and type A with maximum absorptions between 0.349 - 0.274, 0.317 – 0.251 and 0.298 – 0.244 g H2O/g d.b at temperatures of 20 – 40 °C respectively. The isotherms followed a type II sigmoid behavior according to the Brunauer classification. The monolayer values were higher in type C flour, followed by type B and type A flour; ranged between 0.1105 – 0.0982, 0.1042 – 0.0880 and 0.0852 – 0.0593 g H2O / g d.b respectively. It was evidenced that the increase in temperature decreases the value of monolayer and moisture in equilibrium for the same water activity. It was also found that type C flour has higher isosteric heat followed by type A and B flour, varying between 2994.30 – 2946.81, between 2902.40 – 2854.91 and between 2981.12 – 2933.63 kJ/kg respectively. The adjustment of the experimental data to the GAB model had a coefficient R2 ≈ 1. The analysis of variance showed a statistically significant difference (p <0.05) depending on the type of flour for the three temperatures.
ABSTRACT The objective of this research work was to evaluate the effect of temperature (20, 30 and 40 °C) on the monolayer value of three types of potato Tocosh flour (Solanum tuberosum) using the GAB model (Guggenheim, Anderson and de Boer). The three types of Tocosh flour were unhydrolyzed (type A), hydrolyzed with α-amylase (type B) and hydrolyzed with HCl (type C). The gravimetric method was used to determine the moisture adsorption in the samples, which were subjected to water activities between 0.1 – 0.9 (for a period of 8 days) in sulfuric acid solutions as a regulating agent. The analysis of the GAB isotherms showed a higher absorption in type C flour, followed by type B and type A with maximum absorptions between 0.349 - 0.274, 0.317 – 0.251 and 0.298 – 0.244 g H2O/g d.b at temperatures of 20 – 40 °C respectively. The isotherms followed a type II sigmoid behavior according to the Brunauer classification. The monolayer values were higher in type C flour, followed by type B and type A flour; ranged between 0.1105 – 0.0982, 0.1042 – 0.0880 and 0.0852 – 0.0593 g H2O / g d.b respectively. It was evidenced that the increase in temperature decreases the value of monolayer and moisture in equilibrium for the same water activity. It was also found that type C flour has higher isosteric heat followed by type A and B flour, varying between 2994.30 – 2946.81, between 2902.40 – 2854.91 and between 2981.12 – 2933.63 kJ/kg respectively. The adjustment of the experimental data to the GAB model had a coefficient R2 ≈ 1. The analysis of variance showed a statistically significant difference (p <0.05) depending on the type of flour for the three temperatures.
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Keywords
Tocosh, Isoterma de sorción, Hidrólisis, Humedad en equilibrio, Monocapa