Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders

J. M. Rodríguez-Bernal, E. Flores-Andrade, C. Lizarazo-Morales, E. Bonilla, L. A. Pascual-Pineda, G. Gutierréz-López, M. X. Quintanilla-Carvajal

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Abstract

© 2015 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. Sorption mechanisms of borojó pulp (BPP), three borojó phases (liquid phase (LP), medium phase (MP) and solid phase (SP)), gum arabic (GA), and a mixture of these (BP) produced by freeze-drying were interpreted through adsorption isotherms. The adsorption models adequately describe the experimental data over the entire measured range of a<inf>w</inf>; R<sup>2</sup> was close to 1 for the studied conditions. For the thermodynamic properties, the differential and integral enthalpy of BP showed a synergic effect of the combined components. This shows that using a combination of polymers increases the interaction energy of water molecules with the surface of the material. The monolayers from the BET and GAB models showed similar moisture content values that corresponded to the minimum integral entropy. Finally, the behavior of the enthalpy-entropy compensation of water adsorption for the SP, MP and GA powders at low moisture contents demonstrated that the content is controlled by an entropic mechanism, for BP, BPP and LP powders, the water adsorption may be considered as mainly enthalpy-driven.
Original languageAmerican English
Pages (from-to)187-198
Number of pages167
JournalFood and Bioproducts Processing
DOIs
StatePublished - 1 Jan 2015

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Gum Arabic
gum arabic
Fruits
Adsorption isotherms
Powders
Adsorption
Enthalpy
Fruit
powders
adsorption
Moisture
enthalpy
Pulp
fruits
Water
Entropy
entropy
pulp
Liquids
water content

Cite this

Rodríguez-Bernal, J. M., Flores-Andrade, E., Lizarazo-Morales, C., Bonilla, E., Pascual-Pineda, L. A., Gutierréz-López, G., & Quintanilla-Carvajal, M. X. (2015). Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders. Food and Bioproducts Processing, 187-198. https://doi.org/10.1016/j.fbp.2015.03.004
Rodríguez-Bernal, J. M. ; Flores-Andrade, E. ; Lizarazo-Morales, C. ; Bonilla, E. ; Pascual-Pineda, L. A. ; Gutierréz-López, G. ; Quintanilla-Carvajal, M. X. / Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders. In: Food and Bioproducts Processing. 2015 ; pp. 187-198.
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abstract = "{\circledC} 2015 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. Sorption mechanisms of boroj{\'o} pulp (BPP), three boroj{\'o} phases (liquid phase (LP), medium phase (MP) and solid phase (SP)), gum arabic (GA), and a mixture of these (BP) produced by freeze-drying were interpreted through adsorption isotherms. The adsorption models adequately describe the experimental data over the entire measured range of aw; R2 was close to 1 for the studied conditions. For the thermodynamic properties, the differential and integral enthalpy of BP showed a synergic effect of the combined components. This shows that using a combination of polymers increases the interaction energy of water molecules with the surface of the material. The monolayers from the BET and GAB models showed similar moisture content values that corresponded to the minimum integral entropy. Finally, the behavior of the enthalpy-entropy compensation of water adsorption for the SP, MP and GA powders at low moisture contents demonstrated that the content is controlled by an entropic mechanism, for BP, BPP and LP powders, the water adsorption may be considered as mainly enthalpy-driven.",
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Rodríguez-Bernal, JM, Flores-Andrade, E, Lizarazo-Morales, C, Bonilla, E, Pascual-Pineda, LA, Gutierréz-López, G & Quintanilla-Carvajal, MX 2015, 'Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders', Food and Bioproducts Processing, pp. 187-198. https://doi.org/10.1016/j.fbp.2015.03.004

Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders. / Rodríguez-Bernal, J. M.; Flores-Andrade, E.; Lizarazo-Morales, C.; Bonilla, E.; Pascual-Pineda, L. A.; Gutierréz-López, G.; Quintanilla-Carvajal, M. X.

In: Food and Bioproducts Processing, 01.01.2015, p. 187-198.

Research output: Contribution to journalArticle

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T1 - Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders

AU - Rodríguez-Bernal, J. M.

AU - Flores-Andrade, E.

AU - Lizarazo-Morales, C.

AU - Bonilla, E.

AU - Pascual-Pineda, L. A.

AU - Gutierréz-López, G.

AU - Quintanilla-Carvajal, M. X.

PY - 2015/1/1

Y1 - 2015/1/1

N2 - © 2015 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. Sorption mechanisms of borojó pulp (BPP), three borojó phases (liquid phase (LP), medium phase (MP) and solid phase (SP)), gum arabic (GA), and a mixture of these (BP) produced by freeze-drying were interpreted through adsorption isotherms. The adsorption models adequately describe the experimental data over the entire measured range of aw; R2 was close to 1 for the studied conditions. For the thermodynamic properties, the differential and integral enthalpy of BP showed a synergic effect of the combined components. This shows that using a combination of polymers increases the interaction energy of water molecules with the surface of the material. The monolayers from the BET and GAB models showed similar moisture content values that corresponded to the minimum integral entropy. Finally, the behavior of the enthalpy-entropy compensation of water adsorption for the SP, MP and GA powders at low moisture contents demonstrated that the content is controlled by an entropic mechanism, for BP, BPP and LP powders, the water adsorption may be considered as mainly enthalpy-driven.

AB - © 2015 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. Sorption mechanisms of borojó pulp (BPP), three borojó phases (liquid phase (LP), medium phase (MP) and solid phase (SP)), gum arabic (GA), and a mixture of these (BP) produced by freeze-drying were interpreted through adsorption isotherms. The adsorption models adequately describe the experimental data over the entire measured range of aw; R2 was close to 1 for the studied conditions. For the thermodynamic properties, the differential and integral enthalpy of BP showed a synergic effect of the combined components. This shows that using a combination of polymers increases the interaction energy of water molecules with the surface of the material. The monolayers from the BET and GAB models showed similar moisture content values that corresponded to the minimum integral entropy. Finally, the behavior of the enthalpy-entropy compensation of water adsorption for the SP, MP and GA powders at low moisture contents demonstrated that the content is controlled by an entropic mechanism, for BP, BPP and LP powders, the water adsorption may be considered as mainly enthalpy-driven.

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