Citas bibligráficas
De, L., (2024). Efecto de temperatura sobre los parámetros termodinámicos de la isoterma de adsorción de harina de arveja (Pisum sativum L.) entera, descascarada e hidrolizada [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/22704
De, L., Efecto de temperatura sobre los parámetros termodinámicos de la isoterma de adsorción de harina de arveja (Pisum sativum L.) entera, descascarada e hidrolizada []. PE: Universidad Nacional de Trujillo; 2024. https://hdl.handle.net/20.500.14414/22704
@misc{renati/1050982,
title = "Efecto de temperatura sobre los parámetros termodinámicos de la isoterma de adsorción de harina de arveja (Pisum sativum L.) entera, descascarada e hidrolizada",
author = "De la Cruz Herrera, Luis Enrrique",
publisher = "Universidad Nacional de Trujillo",
year = "2024"
}
ABSTRACT Moisture sorption isotherms and their thermodynamic parameters are of great importance in the development of new food products and processes. In this sense, this research aimed to evaluate the effect of temperature (20, 30 and 40 °C) on the thermodynamic parameters of the adsorption isotherm of whole, shelled and hydrolyzed pea flour (Pisum sativum L.). For this, three types of flour were established: Type A (unpeeled and unhydrolyzed pea grain flour, called integer), Type B (shelled pea flour) and type C (shelled pea flour and hydrolyzed with alpha amylase). The samples were placed in environments with activity between 0.1 and 0.9 for a period of 7 days. The adjustment to the experimental data of equilibrium humidity was carried out with the GAB model. The isosteric heat, adsorption entropy, Gibbs free energy, adsorption area and activation energy were determined, finding important variations in each type of flour between the three temperatures evaluated. The type of isotherm in all cases was type II sigmoid according to Brunauer's classification. Temperature had a significant effect (p < 0.05) on the monolayer value of pea flours, decreasing with increasing temperature. Both isosteric heat, Gibbs free energy and adsorption area decreased with temperature. The highest values of entropy and activation energy were found in type B flour. The negative values of Gibbs free energy suggest that the adsorption process on the surface of pea flour is spontaneous.
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