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Revista ION

Print version ISSN 0120-100X

Abstract

CHOQUE-QUISPE, David et al. Evaluation of sorption isotherms of grains and flour of amaranth (Amaranthus caudatus). Rev. ion [online]. 2018, vol.31, n.2, pp.67-81. ISSN 0120-100X.  http://dx.doi.org/10.18273/revion.v31n2-2018005.

The main objective was to evaluate the adsorption isotherms of grain and flour amaranth (Amaranthus caudatus) varieties Oscar White, Noel Vietmeyer and CICA, it was used gravimetric method for static intervals relative humidity 10 to 90% at temperatures of were studied 11 mathematical models and they were modeled to experimental data through RNL, taking as a convergence criterion the correlation coefficient R 2 and the average relative error %E, thus the model of Adam and Shove present best fit for grains of amaranth, while the flour was Peleg model. Was also observed that the storage temperature influences significantly (p-value<0.05) in the equilibrium moisture (X e) grain and flour amaranth. The heat isosteric of adsorption oscillates between 6.340 to 0.235 kJ/g for moisture content of 0.06 to 0.15 g/g m.s. for the variety grain Oscar Blanco, for variety Noel Vietmeyer oscillates between 2.556 to 0.518 kJ/g for moisture of 0.04 to 0.12 g/g m.s., and for grain CICA of 4.645 to 0.176 kJ/g for moisture of 0.06 to 0.14 g/g m.s, as for the flour of the variety Oscar Blanco is between 32.028 to 1.99 kJ/g for moisture content of 0.05 to 0.12 g /g m.s, and for variety Noel Vietmeyer of 26.992 to 0.648 kJ/g for moisture of de 0.06 to 0.20 g/g m.s.

Keywords : Amaranth; adsorption; moisture of balance (X e); heat isosteric.

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