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,...
- 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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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 |
dc.type.coar.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.version.spa.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_6501 |
dc.type.coarversion.spa.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
dc.type.content.spa.fl_str_mv |
Text |
dc.type.redcol.spa.fl_str_mv |
http://purl.org/redcol/resource_type/ART |
format |
http://purl.org/coar/resource_type/c_6501 |
status_str |
publishedVersion |
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 |
dc.format.mimetype.spa.fl_str_mv |
application/pdf |
dc.publisher.spa.fl_str_mv |
Universidad Nacional de Colombia Sede Medellín |
institution |
Universidad Nacional de Colombia |
bitstream.url.fl_str_mv |
https://repositorio.unal.edu.co/bitstream/unal/38002/1/26024-91143-1-PB.pdf https://repositorio.unal.edu.co/bitstream/unal/38002/2/26024-91143-1-PB.pdf.jpg |
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Repositorio Institucional Universidad Nacional de Colombia |
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