Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/97518
Type: Artigo de periódico
Title: Sorption Isotherms Of Albumen Dried In A Spout Fluidised Bed
Author: Christ D.
da Cunha R.L.
Menegalli F.C.
Takeuchi K.P.
Coelho S.R.M.
Nobrega L.H.P.
Abstract: Dehydrated products are characterized by low water activity and a low volume when compared to the original weight, for easy handling, storage and transportation. A study of the sorption isotherms provides the information necessary to fit the drying and packaging parameters. Thus, this trial aimed to collect sorption isotherm data for albumen dried in a spout fluidised bed, correlated by several classical mathematical models. Samples of albumen containing 3.1% moisture on a dry weight basis (d.b.), underwent adsorption at 5, 10, 15, 25, 40 and 70°C in environments with controlled water activity, ranging from 0.1 to 0.93, until reaching the equilibrium moisture content, and the experimental data was applied to the Sigma-Copace, Sabbah, Oswin, modified Henderson, modified Halsey, Copace and Smith models. It was concluded that the equations matched the experimental data well for the ranges of temperature and relative humidity studied. The Sigma-Copace model was the one that best represented the hygroscopicity of the product, with a magnitude of adjustment of 0.95, mean relative deviation of 22.98 and root mean square error of 2.41. The isosteric heat of sorption was evaluated by means of the Classius-Clapeyron equation. The Vivanco-Pezantes equation best described the behaviour of the net isosteric heat, which increased due to the lower water availability of the product. This equation presented a magnitude of adjustment of 0.98 and mean relative deviation of 4.53. The Vivanco-Pezantes model predicted the values for the isosteric heat of the albumen powder more accurately than the traditional models, and indicated that below 20% d.b., the water became more tightly bound, requiring larger amounts of energy to dry the egg white.
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Rights: fechado
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Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84862165320&partnerID=40&md5=62abfd99a3db88f6e37c497f13d1377d
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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