DETERMINATION OF TOTAL AND INCIPIENT SOLUBILIZATION POINT OF FRUCTANS EXTRACTED OF A. tequilana Weber var. azul

  • Laura Acosta Domínguez Universidad Veracruzana
  • Liliana Alamilla Beltrán
  • Georgina Calderón Domínguez
  • Antonio Ruperto Jiménez Aparacio
  • Gustavo Fidel Gutiérrez López
  • Ebner Azuara Nieto

Abstract

The aim of this work was to explain the effect of water in powder of fructans extracted of A. tequilana Weber var. azul, through the thermodynamics functions to know physical stability and suggest storage conditions. The results of thermodynamics analysis were confirmed with Environmental Scanning Electron Microscopy (ESEM). Adsorption isotherms of agave fructans were realized at 15, 25 and 45°C. ESEM was performed at the samples equilibrated in a range of water activitie (aw) from 0.1 to 0.9. The results showed that the beginning of an incipient solubilization takes place at aw= 0.54 and the total solubilization takes place at aw= 0.77.

Published
Jan 3, 2018
How to Cite
ACOSTA DOMÍNGUEZ, Laura et al. DETERMINATION OF TOTAL AND INCIPIENT SOLUBILIZATION POINT OF FRUCTANS EXTRACTED OF A. tequilana Weber var. azul. Revista Mexicana de Ingeniería Química, [S.l.], v. 17, n. 1, p. 379-388, jan. 2018. ISSN 2395-8472. Available at: <http://rmiq.org/ojs/index.php/rmiq/article/view/275>. Date accessed: 16 jan. 2018.
Section
Food Engineering

Received 6 October 2017, published online 3 January 2018