TITLE:
Mathematical Modeling for Isotherms of Mango Pulp Powder, Obtained by Atomization
AUTHORS:
Érica Milô de Freitas Felipe Rocha, Sueli Rodrigues, Marcos Rodrigues Amorim Afonso, José Maria Correia da Costa
KEYWORDS:
Spray-Dryer; Water Activity; Hygroscopicity; Mathematical Models
JOURNAL NAME:
Journal of Encapsulation and Adsorption Sciences,
Vol.4 No.1,
March
5,
2014
ABSTRACT: Mango, as the other fruits, is a perishable food that can be easily
deteriorated and presents high levels of post-harvest loss. Therefore,
dehydration is an important alternative to use the production excess. In this
context, this work aimed at evaluating the hygroscopic behavior of the integral
mango pulp powder, obtained by atomization, by means of adsorption isotherm.
After applying BET’s, GAB’s, Henderson’s and Oswin’s mathematical models, it
was possible to identify that the equations for two models were perfectly
adjusted to the experimental results of mango pulp powder. Henderson’s model
was the best adjusted experimental curve and
showed the lowest average error (E)
and the highest determination coefficient (R2)
at all temperatures studied.