TY - GEN
T1 - Estudio de la Isoterma de Adsorción y Determinación de la Vida Útil de Harina de Quinua Malteada
AU - Alvarado-Yupanqui, Luis
AU - Miano, Alberto Claudio
AU - Barraza-Jáuregui, Gabriela
N1 - Publisher Copyright:
© 2020 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
PY - 2020
Y1 - 2020
N2 - This work aimed to study the sorption isotherm of flour from three varieties of quinoa at 25 °C. For this, a sample of 2 g was placed in a water activity analyzer, considering data from 0.05 to 0.90 of water activity. Data of moisture content as function of water activity was plotted and fitted using different isotherm models: GAB, BET, Henderson, Halsey and Oswin. The fitting goodness was evaluated by the determination coefficient and the mean relative error. As results, GAB and Oswin models presented the best fitting of the experimental data. However, only GAB model was considered for further analysis since it has parameters with physical meaning. Using the model of Heiss and Eichner, the shelf life of the flours were determined, obtaining that mating process increase the shelf life from 13.7 to 28.5 months for white quinoa; from 13.3 to 33.9 months for black quinoa: and from 30.1 to 51.8 months for red quinoa, when stored at 25°C in low density polyethylene packs.
AB - This work aimed to study the sorption isotherm of flour from three varieties of quinoa at 25 °C. For this, a sample of 2 g was placed in a water activity analyzer, considering data from 0.05 to 0.90 of water activity. Data of moisture content as function of water activity was plotted and fitted using different isotherm models: GAB, BET, Henderson, Halsey and Oswin. The fitting goodness was evaluated by the determination coefficient and the mean relative error. As results, GAB and Oswin models presented the best fitting of the experimental data. However, only GAB model was considered for further analysis since it has parameters with physical meaning. Using the model of Heiss and Eichner, the shelf life of the flours were determined, obtaining that mating process increase the shelf life from 13.7 to 28.5 months for white quinoa; from 13.3 to 33.9 months for black quinoa: and from 30.1 to 51.8 months for red quinoa, when stored at 25°C in low density polyethylene packs.
KW - Mathematical models
KW - Moisture content
KW - Quinoa
KW - Shelf life
KW - Water activity
UR - http://www.scopus.com/inward/record.url?scp=85096753555&partnerID=8YFLogxK
U2 - 10.18687/LACCEI2020.1.1.138
DO - 10.18687/LACCEI2020.1.1.138
M3 - Contribución a la conferencia
AN - SCOPUS:85096753555
T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
BT - 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
T2 - 18th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Engineering, Integration, and Alliances for a Sustainable Development" "Hemispheric Cooperation for Competitiveness and Prosperity on a Knowledge-Based Economy", LACCEI 2020
Y2 - 27 July 2020 through 31 July 2020
ER -