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Article . 2023
License: CC BY NC SA
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Estimación de coeficientes efectivos de difusión de agua en galletitas comerciales

Authors: Meza, Barbara Erica del Valle; González, María Paula; Peralta, Juan Manuel;

Estimación de coeficientes efectivos de difusión de agua en galletitas comerciales

Abstract

En este trabajo, se propuso un procedimiento experimental sencillo adaptado de la literatura para estimar los coeficientes efectivos de difusión de agua en galletitas comerciales partir de ensayos de adsorción de humedad en condiciones controladas. Las galletitas fueron seleccionadas como posibles sustratos alimenticios en un proceso de recubrimiento. Las mismas se colocaron en soportes de plástico dentro de frascos de vidrio sellados conteniendo agua pura en su interior (100% de humedad relativa) a 25C. Luego, se retiraron de los frascos cada 1 h durante 6 h. Se determinaron las humedades de las muestras en base seca a cada tiempo por triplicado. Se usó un modelo matemático simpplificado derivado de la segunda ley de difusión de Fick para la estimación de los coeficientes. Los valores de humedades experimentales obtenidos fueron satisfactorios. Además, los coeficientes estimados se encontraron en el rango de los publicados en la bibliografía para productos similares.

In this work, a simple experimental procedure adapted from the literature was proposed to estimate the water effective diffusion coeficients of commercial biscuits using moisture absorption tests under controlled conditions. The biscuits were selected as possible substrates in a food coating process. The biscuits were placed over plastic supports inside sealed glass jars containing pure water inside (100% relative humidity) at 25°C. They were removed from the flasks every 1 h during 6 h. The moisture of samples was determined on a dry basis at each time by triplicate. A simplified mathematical model derived from Fick’s second diffusion law was used to estimate the effective diffusion coeficients. The experimental moisture values obtained were satisfactory. In addition, the estimated values of effective diffusion coeficients were in the range of those published in the literature for similar bakery products.

Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina

Fil: Peralta, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina

Fil: González, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina

Country
Argentina
Keywords

DIFUSIÓN DE AGUA, SUSTRATOS ALIMENTICIOS, RECUBRIMIENTOS, https://purl.org/becyt/ford/2.11, https://purl.org/becyt/ford/2

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
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