Sorption Thermodynamics of Soursop Powders Obtained by Different Dehydration Technologies

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dc.creatorAdela M. Ceballos Peñaloza
dc.creatorGloria Inés Giraldo Gómez
dc.creatorCarlos Eduardo Orrego Alzate
dc.creatorJavier Telis-Romero
dc.date2013
dc.date.accessioned2026-07-07T03:29:51Z
dc.descriptionThe soursop (Annona muricata L.) is a perishable tropical fruit with high nutritional value. The aim of this work was to evaluate the sorption thermodynamics of soursop powders with maltodextrin (MD), obtained by different drying technologies, thus allowing understanding the mechanisms that govern this process. Adsorption isotherms of freeze dried (FD), spray drying (SD) and vacuum drying (VD) powders were determined at 20, 30, 40 and 50 °C by using the static gravimetric method. The results showed that the better fits the adsorption experimental data is the GAB model (R2>0.9893). The influence of the drying system in the model parameters was also shown. The monolayer moisture values between 5.28 and 9.30% (kg water/kg d.s) were within the reported range for dehydrated food.
dc.formatapplication/pdf
dc.identifier0304-2847
dc.identifierhttps://www.redalyc.org/articulo.oa?id=179930031011
dc.identifier.urihttp://hdl.handle.net/123456789/435417
dc.languageen
dc.publisherUniversidad Nacional de Colombia
dc.relationhttp://www.redalyc.org/revista.oa?id=1799
dc.rightsRevista Facultad Nacional de Agronomía - Medellín
dc.sourceRevista Facultad Nacional de Agronomía - Medellín (Colombia) Num.2 Vol.66
dc.subjectAgrociencias
dc.titleSorption Thermodynamics of Soursop Powders Obtained by Different Dehydration Technologies
dc.typeartículo científico

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Revista Facultad Nacional de Agronomía - Universidad Nacional de Colombia