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Influence of cooking in sorption isotherms of pinhão (Araucaria angustifolia seeds)

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Influence of cooking in sorption isotherms of pinhão (Araucaria angustifolia seeds)

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Título Influence of cooking in sorption isotherms of pinhão (Araucaria angustifolia seeds)
Autor Olivera, Florencia Cladera
Noreña, Caciano Pelayo Zapata
Pettermann, Ana Carolina
Marczak, Ligia Damasceno Ferreira
Abstract The seeds of Araucaria angustifolia, commonly known as pinhão, are widely consumed in both Southern and Southeastern Brazil due to their high nutritious value. Moisture desorption isotherms of cooked pinhão were determined at 15, 25, 30 and 40 oC and modeled using well know isotherm models. Results show that Chirife model most appropriately represents the experimental data as reported previously for raw pinhão. The differential enthalpy was calculated and decreased as moisture content increased, becoming almost constant at 0.3 kg water kg-1 dry solids. Values, for each moisture content, were smaller than those reported for raw pinhão. The enthalpy-entropy compensation theory was applied to desorption isotherms providing the isokinetic temperature (401 ± 17 K). It was found that the desorption process investigated was enthalpy controlled as previously reported for raw pinhão.
Contido em Latin american applied research = Pesquisa aplicada latinoamericana = Investigación aplicada latinoamericana [recurso eletrônico]. Bahía Blanca. vol. 42, n. 1 (2012), p. 11-18
Assunto Isotermas de sorção
Pinhão
Propriedades termodinamicas
[en] Araucaria angustifolia
[en] Enthalpy- entropy compensation
[en] Pinhão
[en] Seed
[en] Sorption isotherms
[en] Thermodynamic properties
Origem Estrangeiro
Tipo Artigo de periódico
URI http://hdl.handle.net/10183/81604
Arquivos Descrição Formato
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