Efecto de la temperatura en el valor de monocapa de harina de camote (Ipomoea batata L.) variedad amarilla mediante la isoterma de GAB
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Date
2022
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Universidad Nacional de Trujillo
Abstract
Este trabajo de investigación tuvo como principal objetivo evaluar el efecto de la temperatura (20, 30 y 40 °C) en el valor de monocapa de tres tipos de harina de camote (Ipomoea batata L.) variedad amarilla mediante el modelo de GAB (Guggenheim, Anderson y de Boer). Para ello se elaboró tres tipos de harina: La harina tipo A obtenida directamente del camote, la harina tipo B obtenida por hidrólisis con alfa amilasa a partir de la harina tipo A y la harina tipo C obtenida a partir de la harina tipo A por hidrólisis con HCl. Las muestras fueron sometidas a diversas actividades de agua (0.1 – 0.9) empleando soluciones de ácido sulfúrico como agente regulador de humedad. Los resultados mostraron que el valor de la monocapa disminuye al incrementar la temperatura; en la harina tipo A, fue de 0.0984, 0.0906 y 0.0755 g H2O/g m.s., en la harina tipo B, fue de 0.1130, 0.1070 y 0.992 g H2O/g m.s. y en la harina tipo C fue de 0.1094, 0.1043 y 0.0935 g H2O/g m.s. para las temperaturas de 20, 30 y 40 °C respectivamente. El calor isostérico en el intervalo de humedad en equilibrio de 5 – 30 %, varió entre 2862 – 2815 kJ/kg para la harina tipo A, entre 2825 – 2778 kJ/kg para la harina tipo B y entre 2908 – 2861 kJ/kg para la harina tipo C, a las temperaturas de 20, 30 y 40 °C respectivamente. Las isotermas obtenidas, fueron de tipo II de acuerdo a la clasificación de Brunauer. El análisis de estadístico mostró diferencia estadísticamente significativa (p<0.05) en el valor de monocapa entre un tipo de harina y otro.
ABSTRACT The main 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 sweet potato flour (Ipomoea batata L.) yellow variety using the GAB model (Guggenheim, Anderson and de Boer). For this, three types of flour were made: Type A flour obtained directly from sweet potato, type B flour obtained by hydrolysis with alpha amylase from type A flour, and type C flour obtained from type A flour by hydrolysis with HCl. The samples were subjected to various water activities (0.1 – 0.9) using sulfuric acid solutions as a moisture regulating agent. The results showed that the monolayer value is lower with increasing temperature; in type A flour, it was 0.0984, 0.0906 and 0.0755 g H2O/g m.s., in type B flour, it was 0.1130, 0.1070 and 0.992 g H2O/g m.s. and in type C flour it was 0.1094, 0.1043 and 0.0935 g H2O/g m.s. for temperatures of 20, 30 and 40 °C. The isosteric heat in the equilibrium humidity interval of 5 – 30%, varied between 2862 – 2815 kJ/kg for type A flour, between 2825 – 2778 kJ/kg for type B flour and between 2908 – 2861 kJ/kg for type C flour, at temperatures of 20, 30 and 40 °C respectively. The isotherms obtained were type II according to Brunauer's classification. The statistical analysis showed a statistically significant difference (p < 0.05) in the monolayer value between one type of flour and another.
ABSTRACT The main 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 sweet potato flour (Ipomoea batata L.) yellow variety using the GAB model (Guggenheim, Anderson and de Boer). For this, three types of flour were made: Type A flour obtained directly from sweet potato, type B flour obtained by hydrolysis with alpha amylase from type A flour, and type C flour obtained from type A flour by hydrolysis with HCl. The samples were subjected to various water activities (0.1 – 0.9) using sulfuric acid solutions as a moisture regulating agent. The results showed that the monolayer value is lower with increasing temperature; in type A flour, it was 0.0984, 0.0906 and 0.0755 g H2O/g m.s., in type B flour, it was 0.1130, 0.1070 and 0.992 g H2O/g m.s. and in type C flour it was 0.1094, 0.1043 and 0.0935 g H2O/g m.s. for temperatures of 20, 30 and 40 °C. The isosteric heat in the equilibrium humidity interval of 5 – 30%, varied between 2862 – 2815 kJ/kg for type A flour, between 2825 – 2778 kJ/kg for type B flour and between 2908 – 2861 kJ/kg for type C flour, at temperatures of 20, 30 and 40 °C respectively. The isotherms obtained were type II according to Brunauer's classification. The statistical analysis showed a statistically significant difference (p < 0.05) in the monolayer value between one type of flour and another.
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Keywords
Camote, Isoterma de sorción, Humedad en equilibrio, Calor isostérico