Evaluación de las isotermas de sorción en snacks con mandioca pregelatinizada

CAZZANIGA, AMANDA; BROUSSE, MARÍA MARCELA; LINARES, RAMÓN ANDRÉS

REVISTA DE CIENCIA Y TECNOLOGíA

CENTRO DE INVESTIGACIÓN Y DESARROLLO TECNOLÓGICO, FACULTAD DE CIENCIAS EXACTAS, QUÍMICAS Y NATURALES, UNIVERSIDAD NACIONAL DE MISIONES

Lugar: Posadas; Año: 2022 vol. 38 p. 28 - 35

0329-8922

Sorption characteristics are studied for their influence on the storage stability of dehydrated products and their effect on water vapor diffusion. In the present work, the adsorption curves of snacks with and without substitution of wheat flour by dehydrated cassava puree (PDM) were analyzed using saturated salt solutions at 10, 30, and 50 ºC. Type III curves were obtained for the samples with PDM and type II for the control sample. Mathematical modeling was then performed using 8 different equations, obtaining the best fits for the Peleg (R2adjust =0.999-0.988), Ferro Fontan (R2adjust =0.998-0.970), and GAB (R2adjust =0.999-0.955) models. The values of the model constants turned out to be formulation and temperature dependent, and in general, do not show a definite trend. This can be seen graphically as crossovers between the curves. This crossover of curves has been attributed to the increased exposure of hydrophilic groups due to increased molecular mobility at high humidity and the occurrence of the glass transition in the system and/or endothermic dissolution of sugars.