Food Science and Technology (Campinas)
Print version ISSN 0101-2061
CLEMENTE, Edmar et al. Application of mathematical models for the prediction of adsorption isotherms in solid mixture for mango powder refreshment. Ciênc. Tecnol. Aliment. [online]. 2011, vol.31, n.3, pp. 614-622. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612011000300010.
Solid mixtures for refreshment are already totally integrated to the Brazilian consumers' daily routine, because of their quick preparation method, yield and reasonable price - quite lower if compared to 'ready-to-drink' products or products for prompt consumption, what makes them economically more accessible to low-income populations. Within such a context, the aim of this work was to evaluate the physicochemical and mineral composition, as well as the hygroscopic behavior of four different brands of solid mixture for mango refreshment. The BET, GAB, Oswim and Henderson mathematical models were built through the adjustment of experimental data to the isotherms of adsorption. Results from the physiochemical evaluation showed that the solid mixtures for refreshments are considerable sources of ascorbic acid and reductor sugar; and regarding mineral compounds, they are significant sources of calcium, sodium and potassium. It was also verified that the solid mixtures for refreshments of the four studied brands are considered highly hygroscopic.
Keywords : adsorption; isotherms; mathematical models; nutritious powders; refreshment; mango.