Resumo

CEBALLOS PENALOZA, Adela M.; GIRALDO GOMEZ, Gloria Inés; ORREGO ALZATE, Carlos Eduardo  e  TELIS-ROMERO, Javier. Sorption Thermodynamics of Soursop Powders Obtained by Different Dehydration Technologies. Rev. Fac. Nac. Agron. Medellín [online]. 2013, vol.66, n.2, pp.7107-7116. ISSN 0304-2847.

The soursop (Annona muricata L.) is a perishable tropical fruit with high nutritional value. The aim of this work was to evaluate the sorption thermodynamics of soursop powders with maltodextrin (MD), obtained by different drying technologies, thus allowing understanding the mechanisms that govern this process. Adsorption isotherms of freeze dried (FD), spray drying (SD) and vacuum drying (VD) powders were determined at 20, 30, 40 and 50 °C by using the static gravimetric method. The results showed that the better fits the adsorption experimental data is the GAB model (R²>0.9893). The influence of the drying system in the model parameters was also shown. The monolayer moisture values between 5.28 and 9.30% (kg water/kg d.s) were within the reported range for dehydrated food.

Palavras-chave : Sorption isotherms; thermodynamic properties; isosteric heat of sorption; compensation theory.

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