TITLE:
Hygroscopic Behavior of Lyophilized Powder of Grugru Palm (Acrocomia aculeata)
AUTHORS:
Dalany Menezes Oliveira, Edmar Clemente, Marcos Rodrigues Amorim Afonso, José Maria Correia da Costa
KEYWORDS:
Acrocomia aculeata; Adsorption Isotherms; Hygroscopicity; Degree of Caking
JOURNAL NAME:
American Journal of Analytical Chemistry,
Vol.4 No.10C,
October
11,
2013
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 Xm along with increasing
temperature. The grugru palm powder demonstrated to be a non-hygroscopic
product, non-caking features.