The adsorption thermodynamics of sugarcane (Saccharum officinarum L.) powder obtained by spray drying technology

Background: Sugarcane is one of the world’s largest crop. It grows in the tropical and subtropical regions, and its harvest provides 80% of the world’s sugar. In Latin America unrefined cane sugar is widely available and much less expensive than refined sugar. Sugarcane is a crop of great interest...

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Autores principales:	Esteban LARGO-ÁVILA, Misael CORTÉS RODRÍGUEZ, Héctor José CIRO VELÁSQUEZ
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2014
Materias:	Saccharum officinarum L. isotherms of adsorption thermodynamics powders Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/c59881b8e2b04bdd93ae54090a20625c
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spelling	oai:doaj.org-article:c59881b8e2b04bdd93ae54090a20625c2021-11-19T04:10:44ZThe adsorption thermodynamics of sugarcane (Saccharum officinarum L.) powder obtained by spray drying technology0121-40042145-2660https://doaj.org/article/c59881b8e2b04bdd93ae54090a20625c2014-12-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/15462https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 Background: Sugarcane is one of the world’s largest crop. It grows in the tropical and subtropical regions, and its harvest provides 80% of the world’s sugar. In Latin America unrefined cane sugar is widely available and much less expensive than refined sugar. Sugarcane is a crop of great interest in Colombia due to the economic impact on the rural population and its application as sweetener agent. The poder of sugarcane (Saccharum officinarum L.) is widely used as a raw material in a wide range of industries such as foods, pharmaceutical, cosmetic and chemical. Objectives: The aim of the research work was the evaluation of the adsorption thermodynamics of sugarcane powder obtained by spray drying technology. Methods: The adsorption isotherms of sugarcane powder were evaluated at temperatures of 4 ± 0.1, 20 ± 0.2 and 30 ± 0.3 °C and its thermodynamic properties such as Gibbs free energy (G), differential heat of adsorption (ΔH) and differential entropy (ΔS) were calculated as a function of moisture content. Experimental data of adsorption isotherms were fitted to the GAB (Guggenheim – Andersen - de Boer), BET (Brunauer – Emmett - Teller), Henderson, Caurie, Smith, Hasley, Peleg, and Oswin models. Results: The results showed a type-II sigmoidal behavior, with temperature having a statistically significant effect. The GAB equation showed a better fit to the experimental data modeling (0.11≤aw≤0.87) although all models showed validity and goodness of fit to the experimental data. The net isosteric heat increased to a maximum value (57 kJ mol-1) and then decreased with the increase in moisture content. Conclusions: The sugarcane powder with maltodextrin, obtained by spray drying got low adsorption thermodynamic stability, as it required very low energy to occur this phenomenon, being obtained the maximum net isosteric heat when moisture content of 4.7% (d.b). This value is within the range of the monolayer moisture content found in the GAB and BET models. Esteban LARGO-ÁVILAMisael CORTÉS RODRÍGUEZHéctor José CIRO VELÁSQUEZUniversidad de AntioquiaarticleSaccharum officinarum L.isotherms of adsorptionthermodynamicspowdersFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 21, Iss 3 (2014)
institution	DOAJ
collection	DOAJ
language	EN
topic	Saccharum officinarum L. isotherms of adsorption thermodynamics powders Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Saccharum officinarum L. isotherms of adsorption thermodynamics powders Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Esteban LARGO-ÁVILA Misael CORTÉS RODRÍGUEZ Héctor José CIRO VELÁSQUEZ The adsorption thermodynamics of sugarcane (Saccharum officinarum L.) powder obtained by spray drying technology
description	Background: Sugarcane is one of the world’s largest crop. It grows in the tropical and subtropical regions, and its harvest provides 80% of the world’s sugar. In Latin America unrefined cane sugar is widely available and much less expensive than refined sugar. Sugarcane is a crop of great interest in Colombia due to the economic impact on the rural population and its application as sweetener agent. The poder of sugarcane (Saccharum officinarum L.) is widely used as a raw material in a wide range of industries such as foods, pharmaceutical, cosmetic and chemical. Objectives: The aim of the research work was the evaluation of the adsorption thermodynamics of sugarcane powder obtained by spray drying technology. Methods: The adsorption isotherms of sugarcane powder were evaluated at temperatures of 4 ± 0.1, 20 ± 0.2 and 30 ± 0.3 °C and its thermodynamic properties such as Gibbs free energy (G), differential heat of adsorption (ΔH) and differential entropy (ΔS) were calculated as a function of moisture content. Experimental data of adsorption isotherms were fitted to the GAB (Guggenheim – Andersen - de Boer), BET (Brunauer – Emmett - Teller), Henderson, Caurie, Smith, Hasley, Peleg, and Oswin models. Results: The results showed a type-II sigmoidal behavior, with temperature having a statistically significant effect. The GAB equation showed a better fit to the experimental data modeling (0.11≤aw≤0.87) although all models showed validity and goodness of fit to the experimental data. The net isosteric heat increased to a maximum value (57 kJ mol-1) and then decreased with the increase in moisture content. Conclusions: The sugarcane powder with maltodextrin, obtained by spray drying got low adsorption thermodynamic stability, as it required very low energy to occur this phenomenon, being obtained the maximum net isosteric heat when moisture content of 4.7% (d.b). This value is within the range of the monolayer moisture content found in the GAB and BET models.
format	article
author	Esteban LARGO-ÁVILA Misael CORTÉS RODRÍGUEZ Héctor José CIRO VELÁSQUEZ
author_facet	Esteban LARGO-ÁVILA Misael CORTÉS RODRÍGUEZ Héctor José CIRO VELÁSQUEZ
author_sort	Esteban LARGO-ÁVILA
title	The adsorption thermodynamics of sugarcane (Saccharum officinarum L.) powder obtained by spray drying technology
title_short	The adsorption thermodynamics of sugarcane (Saccharum officinarum L.) powder obtained by spray drying technology
title_full	The adsorption thermodynamics of sugarcane (Saccharum officinarum L.) powder obtained by spray drying technology
title_fullStr	The adsorption thermodynamics of sugarcane (Saccharum officinarum L.) powder obtained by spray drying technology
title_full_unstemmed	The adsorption thermodynamics of sugarcane (Saccharum officinarum L.) powder obtained by spray drying technology
title_sort	adsorption thermodynamics of sugarcane (saccharum officinarum l.) powder obtained by spray drying technology
publisher	Universidad de Antioquia
publishDate	2014
url	https://doaj.org/article/c59881b8e2b04bdd93ae54090a20625c
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The adsorption thermodynamics of sugarcane (Saccharum officinarum L.) powder obtained by spray drying technology

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