DETERMINATION OF MOISTURE SORPTION ISOTHERMS AND THEIR THERMODYNAMICS PROPERTIES OF NIXTAMALIZED MAIZE FLOUR

  • M. Ramírez-Miranda Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Departamento de Graduados en Alimentos
  • M.T. Cruz y Victoria Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Departamento de Graduados en Alimentos
  • M.G. Vizcarra-Mendoza Universidad Autónoma Metropolitana- Iztapalapa
  • I. Anaya-Sosa Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Departamento de Graduados en Alimentos
Keywords: corn flour, nixtamalization, adsorption isotherms, mathematical models, thermodynamic properties

Abstract

The water sorption isotherms of nixmalized maize flour were determinated at three different temperatures (24, 30, 35 ◦ C) and water activity range of 0.074 to 0.970 by using the method of equilibrium cell (PEC). The sorption isotherms exhibited type II behavior. The BET, GAB and Henderson models were tested to fit the experimental data by using nonlinear regression analysis. The GAB and Henderson models satisfactorily described the sorption isotherms (mean relative error < 4.4%) The isosteric heat (Qs) and the entropy (∆S), estimated as functions of the moisture content, decreased as the nixtamalized maize flour increased

References

A. O. A. C. (1990) Official Method of Analysis: Methods: 979.09, 934.06, Association of Official Analytical Chemists, No 934.06, Arlington, Va.

A.A.C.C. (1995) Approved Methods of Analysis. Methods: 08-01.01, 30-10.01. American Association of Cereal Chemists, St. Paul, Minneapolis, USA

Barbosa - Cánovas, G., Juliano, P. (2007) Desorption phenomena in food dehydration processes. In Water Activity in Foods Pp: 313-339, IFT Press, Blackwell Pu.

Bedolla S., L.W. Rooney (1984). Characteristics of US and Mexican instant maize flours for tortilla and snack preparation. Cereal Food World 29, 732-735.

Bello - Pérez, L.A, Osorio-D. P., Agama-A. E., Nuñez-S. C., Paredes-L.O. (2002). Propiedades químicas, fisicoquímicas y reologicas de masas y harinas de maíz nixtamalizado. Revista de Agrociencia 36, 187-194.

Bronlund, J. y Paterson, T. (2004). Moisture sorption isotherms for crystalline, amorphous and predominantly crystalline lactose powders. International Dairy Journal 14, 247-254.

Chen, C., Lai, L. (2008). Mechanical and water vapor barrier properties of tapioca starch/decolorized hsian-tsao leaf gum films in the presence of plasticizer. Food Hydrocolloids 22, 1584 - 1595.

Erbas, M., Ertugar, M.F., Certel, M. (2005). Moisture adsorption behaviour of semolina and farina. Journal of Food Engineering 69, 191-198.

Flores, F. R., Martínez, B. F., Salinas, M, Y., Rios, E. (2002) Caracterización de harinas comerciales de maíz nixtamalizado. Agrociencia 36, 557- 567.

Gil1 J., Muratonam S., Yacanto P., Soteras E.M., Abaca1 C., Sustersi M.G. (2013) Isotermas de Adsorcion y Desorci ´ on de agua en leche ´ descremada en polvo Water Adsorption And Desorption Isotherms On Non Fat Dry Milk. Avances en Ciencias e Ingenier´ıa 4, 51-59.

Gómez, M. H., Lee, L.K., Mc Donough C. M., Waniska, R.D., Rooney, L. W. (1992). Corn starch changes during tortilla and tortilla chip processing. Cereal Chemistry 69, 275-279.

González, A. U., (2009). El maíz y los productos de su industrialización. Ed. Trillas, Pp. 104

Ikhu-Omoregbe, D.I.O. (2006) Comparison of the sorption isotherm characteristics of two cassava products. International Journal of Food Properties 9, 167-177.

Labuza, T. P. (1971) Properties of water and the keeping quality of foods. Memorias del III Congreso International de Ciencia y Tecnología de Alimentos, Washington, D.C., EUA.

Labuza, T.P., Altunakar, B. (2007) Water prediction and moisture sorption isotherms. In Water Activity in Foods, Pp: 109-154, IFT Press, Blackwell Pu.

Lagoudaki, M.; Demertzis, P. G.; Kontominas, M. G. (1993) Moisture adsorption behavior of pasta products. Lebensmittel - Wissenschaft Und Technologi 26, 512-516.

Lang, K. W., McCune, T. D., Steinberg, M. P. (1981). Proximity equilibration cell for rapid determination of sorption isotherms. Journal of Food Science 46, 936-938.

Martínez, N.; Andres, A.; Chiralt, A.; Fito, P. (1999). Termodinámica y Cinética de Sistemas Alimento Entorno. Universidad Politécnica de Valencia. Ed. Instituto Politécnico Nacional, México.

Mathur, K.B. and Epstein, N. (1974). Spouted beds. Academic Press. USA. 111-191.

McMinn, WAM, Magee, T.R.A (2003). Thermodynamic properties of moisture sorption of potato. Journal of Food Engineering 60, 157- 165.

Méndez-Albores, A., G. Arámbula-Villa., G. Loarca-Piña., J. González-Hernández., E. Castaño-Tostado, E. Moreno-Martínez (2004), Aflatoxin’s fate during the nixtamalization of contaminated maize by two tortilla-making processes. Journal of Stored Products Research 40, 87-94.

Moreira, R., Chenlo, F., Torres, M.D. and Vallejo, N. (2008) Thermodynamic analysis of experimental sorption isotherms of loquat and quince fruits. Journal of Food Engineering 88, 514-521.

PRONASE (1994). El Maíz: Fundamento de la cultura popular mexicana. Pp 10-25. Editorial Aguilar, Altea y Taurus Alfaguara.

Rao, M.A., Rizvi, S.S.H (1986). Engineering Properties of Foods. Editorial Marcel Dekker Inc. New York.

Saad, I. (2004). Maíz y libre comercio en México. Revista Claridades Agropecuarias 127, 44

Sanni, L.O., Atere, C. and KUYE, A. (1997) Mosisture sorption isotherms of fufu and tapioca at different temperatures. Journal of Food Engineering 34, 203-212.

Secretaria de Comercio y Fomento Industrial (1982), NOM-FF-34-1982. Harina de Maíz Nixtamalizado Norma Mexicana. Exp. No. 231.1

Secretaría de Salud (2008). Norma Oficial Mexicana NOM-247-SSA1-2008, productos y servicios. Cereales y sus productos. Cereales y harinas de cereales, semolas o semolinas. Alimentos a base de: cereales, de semillas comestibles, harinas, semolas o semolinas o sus mezclas. Productos de panificacion. Disposiciones y especificaciones sanitarias y nutrimentales. Métodos de prueba.

Soekarto, S. T.; Steinberg, M. P. (1981) Determination Of Binding Energy For The Three Fractions Of Bounds Water. In. Water Activity: Influences On Food Quality, (L. B. Rockland and G. F. Stewart, Ed), Academics Press, New York, P. 265-279

Sopade, P. A., Ajisegiri, E. S. (1994) Moisture Sorption Study On Nigerian Foods: Maize And Sorghum. Journal of Food Process Engineering 17, 33-56.

Soto, M.J.A., Candelas, C.M.G. (2007). Isotermas de Sorción a Diferentes Temperaturas para el Higo Variedad Misión. IX Congreso de Ciencia de los Alimentos y V Foro de Ciencia y Tecnología de Alimentos. Facultad de Ciencias Químicas de la Universidad Juárez del Estado de Durango. 594-598.

Timmermann, E. O., Chirife, J., Iglesias, H. A. (2001) Water sorption isotherm of foods and foodstuffs: BET or GAB parameters. Journal of Food Engineering 48, 19-31.

Vega, G.A., Lara, A.E, Lemus, M:R. (2006). Isotermas de adsorción de harina de maíz (Zea mays L). Ciencia y Tecnología de Alimentos, Campinas, 26, 821-827.

Welti-Chanes, J., Pérez, E., Guerrero-Beltrán, J.A., Alzamora, S.M., Vergara-Balderas, F. (2007). Applications of Water Activity Management in the Food Industry. In Water Activity in Foods, Pp: 341-357, IFT Press, Blackwell Pu.

Westgate, N., Lee, J. Y., Ladisch, M. R. (1992) Modelling of equilibrium sorption of water vapor on starchy materials. American Society of Agricultural Engineers 35, 213-219.
Published
2020-02-10
How to Cite
Ramírez-Miranda, M., Cruz y Victoria, M., Vizcarra-Mendoza, M., & Anaya-Sosa, I. (2020). DETERMINATION OF MOISTURE SORPTION ISOTHERMS AND THEIR THERMODYNAMICS PROPERTIES OF NIXTAMALIZED MAIZE FLOUR. Revista Mexicana De Ingeniería Química, 13(1), 165-178. Retrieved from http://rmiq.org/ojs311/index.php/rmiq/article/view/1309
Section
Food Engineering