Moisture Sorption Behavior of Cupuassu Powder

The Open Food Science Journal Pub Date : 2019-05-31 DOI:10.2174/1874256401911010066

J. Pombo, Juliana Rodrigues do Carmo, A. L. Araújo, H. Medeiros, R. S. Pena

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引用次数: 2

Abstract

In this research, the hygroscopic behavior of cupuassu (Theobroma grandiflorum) powder containing 40% maltodextrin was studied via the moisture adsorption and desorption isotherms at 25°C. The experimental sorption data of the cupuassu powder were fitted using the Halsey, Henderson, Oswin, GAB and Peleg models. In addition, the powder morphology was assessed using scanning electron microscopy. Moisture sorption isotherms curves showed type III behavior, typical of foods rich in soluble components, such as sugars, present in the samples. The adsorption curve indicated that the product requires greater attention when stored and handled in environments with relative humidity above 50%. The microbiological stability of the product is assured up to 11.5% moisture content. During the product storage, it is recommended to use packaging with water vapor and air impermeability, due to the presence of porous microspheres that affect the protection of the active material and facilitate the moisture gain. Among the models evaluated, the Peleg and GAB models presented good suitability on predicting the product’s sorption isotherms.

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库波苏粉的吸湿性能

在25℃条件下，通过吸湿和解吸等温线研究了含40%麦芽糖糊精的山楂粉的吸湿行为。采用Halsey, Henderson, Oswin, GAB和Peleg模型拟合cupuassu粉末的实验吸附数据。此外，使用扫描电子显微镜对粉末形貌进行了评估。水分吸收等温线显示III型行为，这是样品中富含可溶性成分(如糖)的食物的典型特征。吸附曲线表明，该产品在相对湿度大于50%的环境中储存和处理时需要更加注意。该产品的微生物稳定性保证高达11.5%的水分含量。在产品储存期间，建议使用具有水蒸气和空气不透气性的包装，因为多孔微球的存在会影响活性物质的保护并促进水分的获得。在评价的模型中，Peleg和GAB模型对预测产物的吸附等温线具有较好的适用性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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The Open Food Science Journal

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