Hygroscopic Behavior of Lyophilized Powder of Grugru Palm (Acrocomia aculeata)

Dalany Menezes Oliveira, Edmar Clemente, Marcos Rodrigues Amorim Afonso, José Maria Correia da Costa

Center of Agricultural Sciences, State University of Maringá, Maringá, Brazil.
Department of Chemistry, State University of Maringá, Maringá, Brazil.
Department of Food Technology, Federal University of Ceará, Fortaleza, Brazil.

DOI: 10.4236/ajac.2013.410A3001                

Abstract

The objective of this study was to determine adsorption isotherms and hygroscopic behavior of lyophilized powder from grugru palm. The powders of grugru palm were obtained by lyophilization process without maltodextrin (T1) and with 8% matodextrin (T2). The experimental data were obtained through the static gravimetric method at temperatures (25℃, 30℃, 35℃ and 40℃), with different saturated solutions of salts. The models of GAB, BET, Henderson and Oswin were fitted to experimental data. The values obtained for hygroscopicity were 7.68% and 6.86% and the degrees of caking were 0.33% and 0.09% for T1 and T2, respectively. Mathematical models of adsorption isotherms for grugru palm powders can be classified as Type III. The GAB and Oswin models represented better the behavior of isotherms for T1 and T2. Grugru palm powder showed an increase in the humidity of the monolayer X_m along with increasing temperature. The grugru palm powder demonstrated to be a non-hygroscopic product, non-caking features.

Keywords

Acrocomia aculeata; Adsorption Isotherms; Hygroscopicity; Degree of Caking

Conflicts of Interest

The authors declare no conflicts of interest.

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