Journal
FOOD AND BIOPROCESS TECHNOLOGY
Volume 5, Issue 5, Pages 1686-1693Publisher
SPRINGER
DOI: 10.1007/s11947-011-0610-y
Keywords
Quinoa; Sorption isotherms; Isosteric sorption heat; Mathematical modelling
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Funding
- Research Department at Universidad de La Serena (DIULS), Chile [DIULS PI07302]
- [Fondecyt 1060281]
- [Fondecyt 1100638]
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Adsorption and desorption isotherms of quinoa seeds (Chenopodium quinoa Willd.) were measured using the static gravimetric method at three temperatures (20, 40 and 60 A degrees C). Water activity ranged from 0.118 to 0.937. The moisture sorption behaviour of quinoa was temperature dependent, as indicated by a decrease in equilibrium moisture content, at all levels of a (w), with increasing temperature. Eight mathematical equations available in the literature were used to model the experimental data, namely, GAB, BET, Caurie, Henderson, Oswin, Halsey, Smith and Iglesias-Chirife. All the equations showed generally a good fit; however, the Iglesias-Chirife and Oswin equations were considered the best to predict the experimental data for both isotherms. Effect of temperature on model parameters was analysed and studied through an Arrhenius-type equation. The net isosteric heats of desorption and adsorption were determined by applying the Clausius-Clapeyron equation resulting in 69.24 kJ mol(-1) for desorption and 61.26 kJ mol(-1) for adsorption. The experimental heat data were satisfactorily modelled by Tsami's equation.
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