Isotermas dinámicas de sorción y análisis termodinámico de granos de quinua
DOI:
https://doi.org/10.17268/Palabras clave:
Quinua, isotermas de sorción, actividad de agua crítica, propiedades termodinámicas, DDI, DVSResumen
Las isotermas de sorción de dos variedades de granos de quinua (Chenopodium quinoa) fueron determinados usando los métodos DVS y DDI a tres temperaturas (20, 30 y 40 °C) en un rango de actividad de agua de 0,1 – 0,9. Las isotermas DDI fueron usadas para determinar la actividad de agua crítica aplicando de la segunda derivada Savistky-Golay. Siete modelos matemáticos fueron usados para ajustar los datos experimentales de sorción. Calor isostérico de sorción, entropía de sorción, energía libre de Gibbs y compensación entalpía-entropía fueron evaluadas. Los resultados indicaron que el contenido de humedad en equilibrio de los granos de quinua (PK y BJ) tienden a incrementar junto a la actividad de agua y la disminución de la temperatura. Las isotermas de los granos de quinua (PK y BJ) presentaron una forma sigmoidal tipo II. Los modelos Chung-Pfost y Smith fueron los mejores ajustados a los datos experimentales. La región de la actividad de agua crítica para los granos de quinua fue 0,75~0,85. El calor isostérico de sorción, entropía de sorción disminuyeron al incremento del contenido de humedad. Así mismo el incremento de contenido de humedad y temperatura influyeron en el decrecimiento de los valores de energía libre de Gibbs. La compensación entalpía-entropía fue corroborada (Tβ ≠ Thm), los procesos fueron llevados a cabo por la entalpía (Tβ > Thm) y son espontáneos (∆G > 0).
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