TY - JOUR
T1 - Least squares fitting-polynomials for determining inflection points in adsorption isotherms of spray-dried açaí juice (Euterpe oleracea Mart.) and soy sauce powders
AU - García-Tejeda, Yunia Verónica
AU - Barrera-Figueroa, Víctor
N1 - Publisher Copyright:
© 2018 Elsevier B.V.
PY - 2019/1/15
Y1 - 2019/1/15
N2 - The modelling of adsorption isotherms is an important method for analysing the stability of spray-dried powders. These properties are intimately related with the inflection points of the isotherm curve. The accurate calculation of the inflection points provides a method to determine the critical water activity (RHc) of powders. Though the inflection points can be estimated from standard models such as BET or GAB, in the present work we employ Least Squares Fitting-Polynomials for representing the adsorption isotherms, which in turn leads to a minimum error in the calculation of the inflection points. Then we investigate the physicochemical sense of the inflection points thus calculated for spray-dried açaí juice (Euterpe oleracea Mart.) and soy sauce powders and compare with the results reported in literature. Here we observe that from the LSF-polynomials, the inflection points may give an approximation of the value of the monolayer moisture content, and the critical water activity.
AB - The modelling of adsorption isotherms is an important method for analysing the stability of spray-dried powders. These properties are intimately related with the inflection points of the isotherm curve. The accurate calculation of the inflection points provides a method to determine the critical water activity (RHc) of powders. Though the inflection points can be estimated from standard models such as BET or GAB, in the present work we employ Least Squares Fitting-Polynomials for representing the adsorption isotherms, which in turn leads to a minimum error in the calculation of the inflection points. Then we investigate the physicochemical sense of the inflection points thus calculated for spray-dried açaí juice (Euterpe oleracea Mart.) and soy sauce powders and compare with the results reported in literature. Here we observe that from the LSF-polynomials, the inflection points may give an approximation of the value of the monolayer moisture content, and the critical water activity.
KW - 05.70.Np 64.70.Pf
KW - Least Squares Fitting-polynomial adsorption isotherms glass transition temperature critical water activity.
UR - http://www.scopus.com/inward/record.url?scp=85055908594&partnerID=8YFLogxK
U2 - 10.1016/j.powtec.2018.10.058
DO - 10.1016/j.powtec.2018.10.058
M3 - Artículo
SN - 0032-5910
VL - 342
SP - 829
EP - 839
JO - Powder Technology
JF - Powder Technology
ER -