Isotermas dinámicas de sorción de humedad y propiedades termodinámicas de café soluble

Palabras clave: café soluble, sorción dinámica de humedad, isotermas, termodinámica

Resumen

Estudiar el comportamiento de sorción de humedad y propiedades termodinámicas de alimentos deshidratados proporciona información importante para el diseño de procesos de secado y almacenamiento que aseguren la estabilidad de los productos. El propósito de este trabajo fue obtener las isotermas dinámicas de humedad, modelar su comportamiento y determinar las propiedades termodinámicas para café soluble. Las isotermas fueron obtenidas por el método dinámico de punto de roció (DDI) a 20, 25, 35 y 40 °C dentro de un rango de actividad de agua (aw) de 0.10-0.90.  Las isotermas de sorción de café soluble exhibieron un comportamiento tipo III. El mejor ajuste de los datos experimentales se obtuvo con la ecuación de Peleg en el rango de temperaturas y aw investigadas. El contenido de humedad aumento con el incremento de la temperatura en el rango de 0.25-0.65 aw. El contenido de humedad de la monocapa (MO), del modelo de Brunauer-Emmett-Teller (BET), disminuyó con el incremento de la temperatura, al igual que el área superficial del café soluble. Propiedades termodinámicas como calor isostérico neto de sorción, entalpia de sorción y energía libre de Gibbs de sorción se determinaron a partir de los datos de las isotermas encontradas. El calor isostérico neto de sorción y la entropía disminuyeron al aumentar el contenido de humedad. La energía libre de Gibbs de adsorción cambió de -4906 a -225 J mol-1 y se redujo con el incremento de la humedad.

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Biografía del autor/a

Diego Fernando Noguera Córdoba, Universidad de Antioquia

Ingeniería de Alimentos – Universidad de la Amazonia. Estudiante Nutrición y Dietética- Universidad de Antioquia

Diana Marsela Rivero Barrios, Corporación universitaria LaSallista

Diana Marsela Rivero Barrios, es Ingeniera de Alimentos, MSc en Innovación Alimentaria y Nutrición, Corporación Universitaria LaSallista de Medellin. Ha participado en la publicación de diferentes investigaciones del ámbito alimentario. Trabajó por más de 5 años en el Instituto de Ciencia y Tecnología Alimentaria-INTAL den la ciudad de Itagüí Antioquia. Con amplia experiencia en conservación y vida útil de alimentos.

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Publicado
2021-04-01
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Noguera Córdoba, D. F., & Rivero Barrios, D. M. (2021). Isotermas dinámicas de sorción de humedad y propiedades termodinámicas de café soluble. Ingeniería Y Región, 25, 32-45. https://doi.org/10.25054/22161325.2840
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