发酵和干燥的Trinitario可可豆(Theobroma cacao L.)去皮豆和壳的吸附特性

Q Engineering
A. J. Sandoval, J. A. Barreiro, A. D. Sousa, D. Blanco, C. Giménez
{"title":"发酵和干燥的Trinitario可可豆(Theobroma cacao L.)去皮豆和壳的吸附特性","authors":"A. J. Sandoval, J. A. Barreiro, A. D. Sousa, D. Blanco, C. Giménez","doi":"10.22209/rt.v43n1a07","DOIUrl":null,"url":null,"abstract":"Water sorption data of the peeled bean and shell of Trinitario fermented and dry cocoa beans were determined at 25 °C and adjusted to the isotherm models of Brunauer-Emmet-Teller-(BET) and Guggenheim-Anderson-de Boer-(GAB). The difference in the moisture sorption capacity of the shell and peeled beans was clearly established. The monolayer water contents estimated using the BET and GAB models for the peeled bean was 3.53 and 3.60 g water/100 g dry solids, respectively; while for the shell were 8.42 and 8.50 g water/100 g dry solids. The energy constants (C) obtained applying the BET model for the peeled bean and shell were 154.3 and 163.2, respectively. Those estimated from the GAB model (C ́) were 21.63 and 83.56, respectively. A larger C ́ value for the shell indicates stronger water binding to the active sites in the monolayer as compared with the peeled beans that could indicate the presence of more active polar sites in the former. The value of the K constant in the GAB model was 0.871 and 0.942 for the peeled bean and shell respectively that could suggest a larger water adsorption by proteinaceous material in the peeled bean.","PeriodicalId":21456,"journal":{"name":"Revista Tecnica De La Facultad De Ingenieria Universidad Del Zulia","volume":"50 1","pages":"49-55"},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Sorption characteristics of peeled beans and shells of fermented and dry Trinitario cocoa beans (Theobroma cacao L.)\",\"authors\":\"A. J. Sandoval, J. A. Barreiro, A. D. Sousa, D. Blanco, C. Giménez\",\"doi\":\"10.22209/rt.v43n1a07\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Water sorption data of the peeled bean and shell of Trinitario fermented and dry cocoa beans were determined at 25 °C and adjusted to the isotherm models of Brunauer-Emmet-Teller-(BET) and Guggenheim-Anderson-de Boer-(GAB). The difference in the moisture sorption capacity of the shell and peeled beans was clearly established. The monolayer water contents estimated using the BET and GAB models for the peeled bean was 3.53 and 3.60 g water/100 g dry solids, respectively; while for the shell were 8.42 and 8.50 g water/100 g dry solids. The energy constants (C) obtained applying the BET model for the peeled bean and shell were 154.3 and 163.2, respectively. Those estimated from the GAB model (C ́) were 21.63 and 83.56, respectively. A larger C ́ value for the shell indicates stronger water binding to the active sites in the monolayer as compared with the peeled beans that could indicate the presence of more active polar sites in the former. The value of the K constant in the GAB model was 0.871 and 0.942 for the peeled bean and shell respectively that could suggest a larger water adsorption by proteinaceous material in the peeled bean.\",\"PeriodicalId\":21456,\"journal\":{\"name\":\"Revista Tecnica De La Facultad De Ingenieria Universidad Del Zulia\",\"volume\":\"50 1\",\"pages\":\"49-55\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Revista Tecnica De La Facultad De Ingenieria Universidad Del Zulia\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.22209/rt.v43n1a07\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q\",\"JCRName\":\"Engineering\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Revista Tecnica De La Facultad De Ingenieria Universidad Del Zulia","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22209/rt.v43n1a07","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q","JCRName":"Engineering","Score":null,"Total":0}
引用次数: 2

摘要

在25℃条件下,测定了发酵可可豆和干可可豆去皮后的豆和壳的吸水率,并调整为bruauer - emmet - teller -(BET)和Guggenheim-Anderson-de Boer-(GAB)等温线模型。结果表明,去壳豆和去皮豆的吸湿能力存在明显差异。利用BET和GAB模型估算的去皮豆的单层含水量分别为3.53和3.60 g水/100 g干固体;而壳为8.42和8.50 g水/100 g干固体。应用BET模型得到的去皮豆和去皮壳的能量常数(C)分别为154.3和163.2。GAB模型(C′)的估计值分别为21.63和83.56。与去皮豆相比,壳的C′值越大,表明单层中与活性位点的水结合更强,这可能表明前者中存在更多的活性极性位点。在GAB模型中,去皮豆和去壳的K常数分别为0.871和0.942,说明去皮豆中的蛋白质物质对水分有较大的吸附作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Sorption characteristics of peeled beans and shells of fermented and dry Trinitario cocoa beans (Theobroma cacao L.)
Water sorption data of the peeled bean and shell of Trinitario fermented and dry cocoa beans were determined at 25 °C and adjusted to the isotherm models of Brunauer-Emmet-Teller-(BET) and Guggenheim-Anderson-de Boer-(GAB). The difference in the moisture sorption capacity of the shell and peeled beans was clearly established. The monolayer water contents estimated using the BET and GAB models for the peeled bean was 3.53 and 3.60 g water/100 g dry solids, respectively; while for the shell were 8.42 and 8.50 g water/100 g dry solids. The energy constants (C) obtained applying the BET model for the peeled bean and shell were 154.3 and 163.2, respectively. Those estimated from the GAB model (C ́) were 21.63 and 83.56, respectively. A larger C ́ value for the shell indicates stronger water binding to the active sites in the monolayer as compared with the peeled beans that could indicate the presence of more active polar sites in the former. The value of the K constant in the GAB model was 0.871 and 0.942 for the peeled bean and shell respectively that could suggest a larger water adsorption by proteinaceous material in the peeled bean.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
CiteScore
0.13
自引率
0.00%
发文量
6
审稿时长
>12 weeks
期刊介绍: La Revista Técnica de Ingeniería, es un órgano de publicaciones científicas y divulgativas de la Facultad de Ingeniería de la Universidad del Zulia. Es una Revista que se publica cuatrimestralmente en tres números correspondiente a un volumen anual. En esta se presentan destacados trabajos de investigación de la comunidad Científico-Tecnológica Nacional e Internacional, proveniente de Universidades, centros de Investigación e Institutos Nacionales y del Extranjero. Cada número circula el primer día de Enero, Mayo y Septiembre, espectivamente, desde el año 2016 al iniciar como Revista en formato digital.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信