Citas bibligráficas
Corman, S., (2024). Efecto de la temperatura en las isotermas de adsorción de tres variedades de quinua (Chenopodium quinoa Willd) [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/22663
Corman, S., Efecto de la temperatura en las isotermas de adsorción de tres variedades de quinua (Chenopodium quinoa Willd) []. PE: Universidad Nacional de Trujillo; 2024. https://hdl.handle.net/20.500.14414/22663
@misc{renati/1047836,
title = "Efecto de la temperatura en las isotermas de adsorción de tres variedades de quinua (Chenopodium quinoa Willd)",
author = "Corman Zapata, Sheyla Yomaira",
publisher = "Universidad Nacional de Trujillo",
year = "2024"
}
ABSTRACT The study of the relationship between equilibrium moisture content and water activity is fundamental to preserve the nutritional properties and maximize the shelf life of foods by controlling storage conditions. Thus, the objective of this study was to determine the effect of temperature on adsorption isotherms, isosteric heat and shelf life of three quinoa varieties (INIA Salcedo, Pasankalla Roja and Negra Collana) at 30, 35 and 45 °C. The isotherms were obtained by the DDI method in a range of water activity (aw) from 0.1 to 0.9. The results reflect that increasing temperature, at constant water activity, leads to a decrease in equilibrium moisture content in the moisture adsorption isotherm. The best experimental data fit was obtained with the GAB model with R2 values greater than 0.99 and a %E less than 1.95% at each temperature evaluated. The net isosteric heat tends to be constant and close to zero with a decreasing bias with increasing moisture content with values ranging from 42.07 to 2.21 KJ/mol for INIA Salcedo, 124.78 to 5.23 KJ/mol for Pasankalla Roja and 66.53 to 4.37 KJ/mol for Negra Collana. Estimated useful life for INIA Salcedo, Pasankalla Roja and Negra Collana ranged from 19.02 to 9.67 months; 16.63 to 11.8 months and 15.94 to 9.59 months, respectively, between temperatures of 30 and 45 °C.
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