The following information was submitted:
Transactions: INTERNATIONAL JOURNAL of BIOLOGY and BIOMEDICAL ENGINEERING
Transactions ID Number: 19-922
Full Name: Marcela Rangel marron
Position: Associate Professor
Age: ON
Sex: Female
Address: Calle 56 No. 4 por Avenida Condordia. C.P. 24180. Colonia Benito Juárez. Ciudad del Carmen, Campeche, México
Country: MEXICO
Tel: 529383826514
Tel prefix: 529383826514
Fax: 529383826514
E-mail address: mrangel@pampano.unacar.mx
Other E-mails: mrangel124@hotmail.com
Title of the Paper: estimation of moisture sorption isotherms of mango pulp freeze- dried.
Authors as they appear in the Paper: Rangel–Marrón M, Welti–Chanes J, Córdova–Quiroz A.V., Cerón-Bretón J.G., Cerón-Bretón R.M., and Anguebes–Franseschi F.
Email addresses of all the authors: mrangel@pampano.unacar.mx,jwelti@itesm.mx,acordova@delfin.unacar.mx,jceron@pampano.unacar.mx,rceron@pampano.unacar.mx
Number of paper pages: 8
Abstract: The static gravimetric method, along with different saturated salt solutions, was used in a range of water activity (aw) of 0.11–0.88, and at 288.15, 298.15 y 308.15 K, to obtain sorption isotherms of freeze-dried pulp of mango. At a given aw the results show that the moisture content decreases with increasing temperature. BET, G.A.B, Halsey, Henderson, Oswin and Smith were evaluated to determine the best fit for the experimental data. A nonlinear regression–analysis method was used to evaluate the constants of equations. The BET and GAB models were the most suitable to described the sorption curves; the monolayer-content values for the sorption at different temperatures are calculated. The isosteric sorption heat was determines for adsorption of freeze-dried pulp of mango using the relevant thermodynamic relations (i.e., Clausius Clapeyron equation).
Keywords: Mango, sorption isotherm, sorption models, isosteric heat of sorption, water activity.
EXTENSION of the file: .pdf
Special (Invited) Session: Sorption Isotherms of Mango (Mangifera Indica L.) Pulp Freeze- dried.
Organizer of the Session: 104-212
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