Effect of drying methods on the thermodynamic properties of blackberry pulp powder

Three different types of maltodextrin encapsulated dehydrated blackberry fruit powders were obtained using vibrofluidized bed drying (VF), spray drying (SD), vacuum drying (VD), and freeze drying (FD). Moisture equilibrium data of blackberry pulp powders with 18% maltodextrin were determined at 20,...

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Autores:
Giraldo Gómez, Gloria Inés
Orrego Alzate, Carlos Eduardo
Grajales Agudelo, Lina María
Telis, Vânia Regina Nicoletti
Gabas, Ana Lúcia
Telis Romero, Javier
Tipo de recurso:
Article of journal
Fecha de publicación:
2011
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/38002
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/38002
http://bdigital.unal.edu.co/28087/
Palabra clave:
Fruit pulp
drying methods
water activity
isotherms
thermodynamic properties
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional
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spelling Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Giraldo Gómez, Gloria Inésac3f8b17-7549-4cd5-a1ef-3d6ee1fb640f300Orrego Alzate, Carlos Eduardoa3a0ee48-cdbd-449a-bd24-a654bd92e5cf300Grajales Agudelo, Lina María9b60a4da-1a76-41f2-9f80-a9a2e9a52614300Telis, Vânia Regina Nicoletti7954aafc-0975-42e0-bf12-b8949a2b699a300Gabas, Ana Lúcia0fc467bf-1edf-4dd3-8f43-c3c404a2d33d300Telis Romero, Javier7331892c-af40-4446-b80a-821c988f929e3002019-06-28T02:11:54Z2019-06-28T02:11:54Z2011https://repositorio.unal.edu.co/handle/unal/38002http://bdigital.unal.edu.co/28087/Three different types of maltodextrin encapsulated dehydrated blackberry fruit powders were obtained using vibrofluidized bed drying (VF), spray drying (SD), vacuum drying (VD), and freeze drying (FD). Moisture equilibrium data of blackberry pulp powders with 18% maltodextrin were determined at 20, 30, 40, and 50°C using the static gravimetric method for the water activity range of 0.06–0.90. Experimental equilibrium moisture content data versus water activity were fit to the Guggenheim–Anderson–de Boer (GAB) model. Agreement was found between experimental and calculated values. The isosteric heat of sorption of water was determined using the Clausius–Clapeyron equation from the equilibrium data; isosteric heats of sorption were found to increase with increasing temperature and could be adjusted by an exponential relationship. For freeze dried, vibrofluidized, and vacuum dried pulp powder samples, the isosteric heats of sorption were lower (more negative) than those calculated for spray dried samples. The enthalpy-entropy compensation theory was applied to sorption isotherms and plots of ΔH versus ΔS provided the isokinetic temperatures, indicating an enthalpy-controlled sorption process.application/pdfspaUniversidad Nacional de Colombia Sede Medellínhttp://revistas.unal.edu.co/index.php/dyna/article/view/26024Universidad Nacional de Colombia Revistas electrónicas UN DynaDynaDyna; Vol. 78, núm. 168 (2011); 139-148 DYNA; Vol. 78, núm. 168 (2011); 139-148 2346-2183 0012-7353Giraldo Gómez, Gloria Inés and Orrego Alzate, Carlos Eduardo and Grajales Agudelo, Lina María and Telis, Vânia Regina Nicoletti and Gabas, Ana Lúcia and Telis Romero, Javier (2011) Effect of drying methods on the thermodynamic properties of blackberry pulp powder. Dyna; Vol. 78, núm. 168 (2011); 139-148 DYNA; Vol. 78, núm. 168 (2011); 139-148 2346-2183 0012-7353 .Effect of drying methods on the thermodynamic properties of blackberry pulp powderArtículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTFruit pulpdrying methodswater activityisothermsthermodynamic propertiesORIGINAL26024-91143-1-PB.pdfapplication/pdf1203064https://repositorio.unal.edu.co/bitstream/unal/38002/1/26024-91143-1-PB.pdf91c932aff191d7d9308e4e8ae3a2b987MD51THUMBNAIL26024-91143-1-PB.pdf.jpg26024-91143-1-PB.pdf.jpgGenerated Thumbnailimage/jpeg8639https://repositorio.unal.edu.co/bitstream/unal/38002/2/26024-91143-1-PB.pdf.jpgc33712c3a98bcd5c75d0fe93e56835b5MD52unal/38002oai:repositorio.unal.edu.co:unal/380022023-01-17 23:12:48.532Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co
dc.title.spa.fl_str_mv Effect of drying methods on the thermodynamic properties of blackberry pulp powder
title Effect of drying methods on the thermodynamic properties of blackberry pulp powder
spellingShingle Effect of drying methods on the thermodynamic properties of blackberry pulp powder
Fruit pulp
drying methods
water activity
isotherms
thermodynamic properties
title_short Effect of drying methods on the thermodynamic properties of blackberry pulp powder
title_full Effect of drying methods on the thermodynamic properties of blackberry pulp powder
title_fullStr Effect of drying methods on the thermodynamic properties of blackberry pulp powder
title_full_unstemmed Effect of drying methods on the thermodynamic properties of blackberry pulp powder
title_sort Effect of drying methods on the thermodynamic properties of blackberry pulp powder
dc.creator.fl_str_mv Giraldo Gómez, Gloria Inés
Orrego Alzate, Carlos Eduardo
Grajales Agudelo, Lina María
Telis, Vânia Regina Nicoletti
Gabas, Ana Lúcia
Telis Romero, Javier
dc.contributor.author.spa.fl_str_mv Giraldo Gómez, Gloria Inés
Orrego Alzate, Carlos Eduardo
Grajales Agudelo, Lina María
Telis, Vânia Regina Nicoletti
Gabas, Ana Lúcia
Telis Romero, Javier
dc.subject.proposal.spa.fl_str_mv Fruit pulp
drying methods
water activity
isotherms
thermodynamic properties
topic Fruit pulp
drying methods
water activity
isotherms
thermodynamic properties
description Three different types of maltodextrin encapsulated dehydrated blackberry fruit powders were obtained using vibrofluidized bed drying (VF), spray drying (SD), vacuum drying (VD), and freeze drying (FD). Moisture equilibrium data of blackberry pulp powders with 18% maltodextrin were determined at 20, 30, 40, and 50°C using the static gravimetric method for the water activity range of 0.06–0.90. Experimental equilibrium moisture content data versus water activity were fit to the Guggenheim–Anderson–de Boer (GAB) model. Agreement was found between experimental and calculated values. The isosteric heat of sorption of water was determined using the Clausius–Clapeyron equation from the equilibrium data; isosteric heats of sorption were found to increase with increasing temperature and could be adjusted by an exponential relationship. For freeze dried, vibrofluidized, and vacuum dried pulp powder samples, the isosteric heats of sorption were lower (more negative) than those calculated for spray dried samples. The enthalpy-entropy compensation theory was applied to sorption isotherms and plots of ΔH versus ΔS provided the isokinetic temperatures, indicating an enthalpy-controlled sorption process.
publishDate 2011
dc.date.issued.spa.fl_str_mv 2011
dc.date.accessioned.spa.fl_str_mv 2019-06-28T02:11:54Z
dc.date.available.spa.fl_str_mv 2019-06-28T02:11:54Z
dc.type.spa.fl_str_mv Artículo de revista
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format http://purl.org/coar/resource_type/c_6501
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dc.identifier.uri.none.fl_str_mv https://repositorio.unal.edu.co/handle/unal/38002
dc.identifier.eprints.spa.fl_str_mv http://bdigital.unal.edu.co/28087/
url https://repositorio.unal.edu.co/handle/unal/38002
http://bdigital.unal.edu.co/28087/
dc.language.iso.spa.fl_str_mv spa
language spa
dc.relation.spa.fl_str_mv http://revistas.unal.edu.co/index.php/dyna/article/view/26024
dc.relation.ispartof.spa.fl_str_mv Universidad Nacional de Colombia Revistas electrónicas UN Dyna
Dyna
dc.relation.ispartofseries.none.fl_str_mv Dyna; Vol. 78, núm. 168 (2011); 139-148 DYNA; Vol. 78, núm. 168 (2011); 139-148 2346-2183 0012-7353
dc.relation.references.spa.fl_str_mv Giraldo Gómez, Gloria Inés and Orrego Alzate, Carlos Eduardo and Grajales Agudelo, Lina María and Telis, Vânia Regina Nicoletti and Gabas, Ana Lúcia and Telis Romero, Javier (2011) Effect of drying methods on the thermodynamic properties of blackberry pulp powder. Dyna; Vol. 78, núm. 168 (2011); 139-148 DYNA; Vol. 78, núm. 168 (2011); 139-148 2346-2183 0012-7353 .
dc.rights.spa.fl_str_mv Derechos reservados - Universidad Nacional de Colombia
dc.rights.coar.fl_str_mv http://purl.org/coar/access_right/c_abf2
dc.rights.license.spa.fl_str_mv Atribución-NoComercial 4.0 Internacional
dc.rights.uri.spa.fl_str_mv http://creativecommons.org/licenses/by-nc/4.0/
dc.rights.accessrights.spa.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv Atribución-NoComercial 4.0 Internacional
Derechos reservados - Universidad Nacional de Colombia
http://creativecommons.org/licenses/by-nc/4.0/
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
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dc.publisher.spa.fl_str_mv Universidad Nacional de Colombia Sede Medellín
institution Universidad Nacional de Colombia
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