Isotermas de Adsorcin-GAB
N AW % HUMEDAD DIRECCION
1 0.0515 4.74% Adsorption
2 0.0516 4.80% Adsorption
3 0.0648 4.77% Adsorption
4 0.0685 4.87% Adsorption
5 0.0760 5.00% Adsorption
6 0.0929 5.39% Adsorption
7 0.1275 6.11% Adsorption
8 0.1814 7.28% Adsorption
9 0.2436 8.59% Adsorption
10 0.3037 9.73% Adsorption
11 0.3581 10.59% Adsorption
12 0.4051 11.51% Adsorption
13 0.4492 12.31% Adsorption
14 0.4904 13.00% Adsorption
15 0.5301 13.72% Adsorption
16 0.5686 14.41% Adsorption
17 0.6061 15.15% Adsorption
18 0.6408 15.95% Adsorption
19 0.6715 16.76% Adsorption
20 0.7013 17.80% Adsorption
21 0.7344 18.99% Adsorption
22 0.7661 20.45% Adsorption
23 0.7968 21.90% Adsorption
24 0.8262 23.41% Adsorption
25 0.8469 24.51% Adsorption
26 0.8607 25.62% Adsorption
27 0.8712 26.44% Adsorption
28 0.8815 27.31% Adsorption
29 0.8895 28.01% Adsorption
Cuadro 2. Determinacin del Mc-GAB
AW Mexp Mc
0.0515 4.74000 4.26298
0.0516 4.80000 4.26767
0.0648 4.77000 4.83094
0.0685 4.87000 4.97152
0.0760 5.00000 5.23760
0.0929 5.39000 5.76242
0.1275 6.11000 6.62148
0.1814 7.28000 7.65537
0.2436 8.59000 8.65323
0.3037 9.73000 9.55752
0.3581 10.59000 10.38562
0.4051 11.51000 11.13657
0.4492 12.31000 11.88922
0.4904 13.00000 12.64871
0.5301 13.72000 13.44541
0.5686 14.41000 14.29256
0.6061 15.15000 15.20318
0.6408 15.95000 16.13608
0.6715 16.76000 17.04758
0.7013 17.80000 18.02372
0.7344 18.99000 19.23317
0.7661 20.45000 20.53955
0.7968 21.90000 21.97214
0.8262 23.41000 23.53197
0.8469 24.51000 24.76252
0.8607 25.62000 25.65353
0.8712 26.44000 26.37379
0.8815 27.31000 27.11916
0.8895 28.01000 27.72672
R2= 0.99935504
Cuadro 3. Determinacin del %E - GAB
N Mexp Mc Residuals Residuals
Observed Predicted
1 4.74000 4.26298 0.477022 0.47702230 0.10063762
2 4.80000 4.26767 0.532328 0.53232783 0.11090163
3 4.77000 4.83094 -0.060942 0.06094175 0.01277605
4 4.87000 4.97152 -0.101520 0.10151957 0.02084591
5 5.00000 5.23760 -0.237597 0.23759724 0.04751945
6 5.39000 5.76242 -0.372416 0.37241627 0.06909393
7 6.11000 6.62148 -0.511482 0.51148172 0.08371223
8 7.28000 7.65537 -0.375371 0.37537094 0.05156194
9 8.59000 8.65323 -0.063234 0.06323432 0.00736139
10 9.73000 9.55752 0.172481 0.17248116 0.01772674
11 10.59000 10.38562 0.204379 0.20437869 0.01929922
12 11.51000 11.13657 0.373433 0.37343256 0.03244418
13 12.31000 11.88922 0.420777 0.42077670 0.0341817
14 13.00000 12.64871 0.351292 0.35129195 0.02702246
15 13.72000 13.44541 0.274592 0.27459151 0.02001396
16 14.41000 14.29256 0.117438 0.11743818 0.00814977
17 15.15000 15.20318 -0.053175 0.05317534 0.00350992
18 15.95000 16.13608 -0.186082 0.18608238 0.01166661
19 16.76000 17.04758 -0.287581 0.28758059 0.01715875
20 17.80000 18.02372 -0.223725 0.22372482 0.01256881
21 18.99000 19.23317 -0.243175 0.24317488 0.01280542
22 20.45000 20.53955 -0.089553 0.08955322 0.00437913
23 21.90000 21.97214 -0.072142 0.07214203 0.00329416
24 23.41000 23.53197 -0.121968 0.12196796 0.00521008
25 24.51000 24.76252 -0.252520 0.25251978 0.01030272
26 25.62000 25.65353 -0.033529 0.03352916 0.00130871
27 26.44000 26.37379 0.066213 0.06621322 0.00250428
28 27.31000 27.11916 0.190842 0.19084167 0.00698798
29 28.01000 27.72672 0.283280 0.28327953 0.01011351
0.76505824
%E 2.63813186
Cuadro 4. Parmetros del GAB
Standard
Variables Estimate t-evalue p Lo. Conf Up. Conf
error
Mo 8.23016 0.107717 76.4057 0.000 8.00875 8.45158
Total 7740.589 29
Model: M=((Mo*C*K*AW)/((1-k*AW)*(1-K*AW+C*K*AW)))
y=(((8.23016)*(23.0783)*(.79637)*x)/((1-(.79637)*x)*(1-(.79637)*x+(23.0783)*(.7
9637)*x)))
45
40
35
30
25
20
M
15
10
-5
0.0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0
AW
Cuadro 6. Determinacin del Mc BET
N AW Mexp Mc
1 0.0515 4.74000 4.32925
2 0.0516 4.80000 4.33361
3 0.0648 4.77000 4.85397
4 0.0685 4.87000 4.98302
5 0.0760 5.00000 5.22671
6 0.0929 5.39000 5.70664
7 0.1275 6.11000 6.49846
8 0.1814 7.28000 7.48383
9 0.2436 8.59000 8.49287
10 0.3037 9.73000 9.46850
11 0.3581 10.59000 10.41575
12 0.4051 11.51000 11.31945
13 0.4492 12.31000 12.26804
14 0.4904 13.00000 13.26938
R2 = 0.9961524
Estndar
Variables Estimate t-evalue p Lo. Conf Up. Conf
error
Model: M=((Mo*C*K*AW)/((1-K*AW)*(1-K*AW+C*K*AW)))
y=(((7.42238)*(24.2161)*(.950082)*x)/((1-(.950082)*x)*(1-(.950082)*x+(24.2161)*
(.950082)*x)))
16
14
12
10
8
M
-2
0.00 0.05 0.10 0.15 0.20 0.25 0.30 0.35 0.40 0.45 0.50 0.55
AW
Cuadro 10. Isotermas de Desorcin - GAB
N AW % HUMEDAD DIRECCION
AW Mexp Mc
R2= 0.99947411
Cuadro 12. Determinacin del %E - GAB
Mexp Mc
N Residuals Residuals
Observed Predicted
Stndar
Variables Estimate t-evalue p Lo. Conf Up. Conf
error
Model: M=((Mo*C*K*AW)/((1-K*AW)*(1-K*AW+C*K*AW)))
y=(((18.1803)*(11.413)*(.488289)*x)/((1-(.488289)*x)*(1-(.488289)*x+(11.413)*(.
488289)*x)))
35
30
25
20
15
M
10
-5
0.0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0
AW
Cuadro 15. Determinacin del Mc BET
N Mexp Mc
1 17.95000 18.01589
2 16.93000 16.94630
3 16.01000 15.90381
4 14.91000 14.88948
5 13.90000 13.84423
6 12.83000 12.83311
7 11.81000 11.82615
8 10.62000 10.71760
9 9.64000 9.62663
10 8.39000 8.44477
11 7.20000 7.19102
12 5.76000 5.85931
13 4.84000 4.78314
14 4.23000 4.09496
R2 = 0.99988214
Cuadro 16. Determinacin del %E BET
Mexp Mc
N Residuals Residuals
Observed predicted
1 17.95000 18.01589 -0.065894 0.06589432 0.00367099
0.09753201
%E 0.69665723
Cuadro 17. Parmetros del BET
Stndar
Variables Estimate t-evalue p Lo. Conf Up. Conf
error
Total 1987.193 14
Model: M=((Mo*C*K*AW)/((1-K*AW)*(1-K*AW+C*K*AW)))
y=(((14.864)*(11.848)*(.660762)*x)/((1-(.660762)*x)*(1-(.660762)*x+(11.848)*(.6
60762)*x)))
20
18
16
14
12
10
M
-2
0.00 0.05 0.10 0.15 0.20 0.25 0.30 0.35 0.40 0.45 0.50
AW
Discusin
Ayala (2011) expresa que las ecuaciones de BET y GAB predicen el contenido
variaron entre 3.688 a 4.964 y con un R2 > 0.9936. Para diferentes productos de
yuca, el modelo GAB ha sido reportado con un buen ajuste de los datos
siendo BET el ms bajo. Los modelos de GAB son apropiados para predecir el
y otros, 2000).
K con 0.622, R2 0.98 y %E con 7.02; mientras que en el BET a una misma
146.17, R2 con 0.99 y %E con 3.27. Es evidente entonces que las muestras
a que las molculas de agua a bajas temperaturas tienen una menor energa
Conclusin
Chirife, J. y Iglesias, A. Equations for fitting water sorption isotherm of foods: Part
I: a review. Journal of Food Technology, v. 13, p. 159-174, 1978.
Comaposada, J., Gou, P. y Arnau, J. The effect of sodium chloride content and
temperature on pork meat isotherms. Meat Science, v. 55, n. 3, p. 291-295, 2000.
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-
20612006000400017
Figura 4. Isoterma de Desorcin AW vs M BET