Sorption isotherms of cocoa and cupuassu products

• Published in: Journal of food engineering Vol. 73; no. 4; pp. 402 - 406
• Main Authors: Medeiros, Magda Leite, Bartolomeu Ayrosa, Ana Maria Irene, de Moraes Pitombo, Ronaldo Nogueira, da Silva Lannes, Suzana Caetano
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-04-2006; Elsevier
• Subjects: Biological and medical sciences; brining; chocolate; Cocoa; cocoa powder; Cupuassu; drying temperature; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; mathematical models; salts; solutions; Sorption isotherm; sorption isotherms; Spray dryer; spray drying; Theobroma; thermodynamics; water activity; water content; Spray dryer; Cocoa; Cupuassu; Sorption isotherm; Sorption; Dicotyledones; Sterculiaceae; Angiospermae; Spermatophyta; Theobroma cacao
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2005.02.002

Moisture sorption isotherms of five products from cocoa and cupuassu were determined using the gravimetric static method of saturated salt solutions at 15, 25 and 35
°C, and the BET, GAB and Chirife and Iglesias equations were applied to discuss the results. A sorption isotherm is the graphic representation of the sorptive behavior of a product. It represents the relationship between the water content of a product and the relative humidity of the ambient air (equilibrium) at a particular temperature. The differences between an instantised cupuassu product processed by spray-dryer and a non processed product was also evaluated. The curves of isosteric heat sorption are showed also. The differences of results are discussed.