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dc.contributor.authorChoque Quispe, Davides_PE
dc.contributor.authorRamos Pacheco, Betsy S.es_PE
dc.contributor.authorChoque Quispe, Yudithes_PE
dc.contributor.authorAguilar Salazar, Rolando F.es_PE
dc.contributor.authorMojo Quisani, Antonietaes_PE
dc.contributor.authorCalla Florez, Miriames_PE
dc.contributor.authorSolano Reynoso, Aydeé M.es_PE
dc.contributor.authorZamalloa Puma, Miluzka M.es_PE
dc.contributor.authorPalomino Malpartida, Ybar G.es_PE
dc.contributor.authorAlcarraz Alfaro, Tarcilaes_PE
dc.contributor.authorZamalloa Puma, Alanes_PE
dc.date.accessioned2023-04-20T21:25:23Z
dc.date.available2023-04-20T21:25:23Z
dc.date.issued2022
dc.identifier.urihttps://hdl.handle.net/20.500.14168/772
dc.description.abstractAdsorption isotherms provide insight into the thermodynamic properties governed by food storage conditions. Adsorption isotherms of purple corn of the Canteño variety were evaluated at 18, 25, and 30 C, for the equilibrium relative humidity (ERH) range between 0.065 and 0.95. The equilibrium moisture (Xe) was determined by the continuous weight-change method. Seven mathematical models of isotherms were modeled, using the coefficient of determination R2, mean absolute error (MAE), and estimated standard error (ESE) as the convergence criterion. Thermodynamic parameters such as isosteric heat (qst), Gibbs Free Energy (DG), differential entropy (DS), activation energy (Ea), and compliance with the isokinetic law were evaluated. It was observed that the adsorption isotherms presented cross-linking around 75% ERH and 17% Xe, suggesting adequate storage conditions at these values. The GAB and Halsey models reported better fit (R2 > 97%, MAE < 10%, ESE < 0.014 and random residual dispersion). The reduction of Xe from 17 to 7%, increases qst, from 7.7022 to 0.0165 kJ/g, while DG decreases considerably with the increase in Xe, presenting non-spontaneous endergonic behavior, and linear relationship with DS, evidencing compliance with the isokinetic theory, governed by qst. Ea showed that more energy is required to remove water molecules from the upper layers bound to the monolayer, evaluated using CGAB. The models predicted the storage conditions, and the thermodynamic parameters show the structural stability of the purple corn grains of the Canteño variety during storage.es_PE
dc.formatapplication/pdfes_PE
dc.language.isoenges_PE
dc.publisherLicensee MDPI, Basel, Switzerland.es_PE
dc.rightsinfo:eu-repo/semantics/openAccesses_PE
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.uriinfo:eu-repo/semantics/openAccesses_PE
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectpurple corn; adsorption isotherm; isosteric heat; Gibbs free energy; differential entropy; activation energy; isokinetic theoryes_PE
dc.titleStorage conditions and adsorption thermodynamic Propertiesfor purple Cornes_PE
dc.typeinfo:eu-repo/semantics/articlees_PE
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_PE
dc.publisher.countryCHes_PE
dc.subject.ocdehttp://purl.org/pe-repo/ocde/ford#2.03.03es_PE
dc.identifier.doihttps://doi.org/10.3390/ foods11060828es_PE


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