Sorption isotherms of ingredients and diets for poultry
DOI:
https://doi.org/10.33448/rsd-v9i9.7729Keywords:
Ingredients; Humidity; Broilers; Mathematical model.Abstract
This study aimed to determine sorption isotherms of ingredient and poultry diet. The samples were encapsulated in capsules and dehydrated by oven-drying in a desiccator for more than 24 hours. The samples were transferred to desiccator containing water in the base and placed in the oven, with one sample of each material being removed at incremental intervals. The sample was weighed and for determination of water activity and for dry matter. The moisture and water activity data were evaluated by eight mathematical models. The GAB mathematical model fitted the experimental data to constitute the isotherm for each material. Type II sorption isotherms were found, except for BHT: demonstrated values that did not fit the isotherm determination. The hygroscopic behavior of the ingredients in ascending order were: L- threonine, limestone, BHT, DL- methionine, L-valine, L- tryptophan, phosphate, kaolin, vitamin supplement, salt, mycotoxin deactivator, pelleted rooster diet, mash rooster diet, mash layer diet, pelleted layer diet, corn, bacitracin zinc, vitamin mineral supplement, phytase, rice bran, wheat bran, mineral supplement, soybean meal, coccidiostat, L- Lysine HCl and choline chloride. Ingredients and diets have different hygroscopic behavior: can lead to deterioration and low accuracy in nutritional values of diet, since formulation is based on as-is fed basis.
References
Brunauer, S., Emmett, P., & Teller, E. (1938). Adsorption of Gases in Multimolecular Layers. Journal of American Chemical Society, 60, 309-319. doi:10.1021/ja01269a023
Canuto, H. M. P., Afonso, M. R. A., & Costa, J. M. C. (2014). Hygroscopic behavior of freeze-dried papaya pulp powder with maltodextrin. Acta Scientiarum Technology, 36, 179-185. doi:10.4025/actascitechnol.v36i1.17499
Cardoso, F. F. (2012). Propriedades de adsorção de água em farinhas mistas de arroz e bagaço de cevada pré-gelatinizadas por extrusão termoplástica. Dissertação de mestrado, Universidade Estadual de Goiás, Goiás, Brasil. Recuperado em: http://bdtd.ibict.br/vufind/Record/UEG-2_447474b2f9c7c2fa831dfa9db78fb6f2 .
Catelam, K. T., Trindade, C. S. F., & Romero, J. T. (2011). Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk. Ciência e Agrotecnologia, 35, 1196-1203. doi:10.1590/S1413-70542011000600021
Coradi, P. C. (2010). Avaliação de uma fábrica de ração para aves: instalações, processo e produto final. Tese de doutorado, Universidade Federal de Viçosa, Minas Gerais, Brasil. doi:10.13140/RG.2.1.3519.2160
Costa, C. M. L. (2010). Caracterização e análise experimental do recobrimento de sementes de jambu (Spilhantes oleracea) em leito fluidizado. Tese de doutorado, Universidade Estadual de Campinas, Campinas, Brasil. Recuperado em: http://www.repositorio.unicamp .br/bitstream/REPOSIP/266938/1/Costa_CristianeMariaLeal_D.pdf.
Ferreira, C. D., & Pena, R. S. (2003). Comportamento higroscópico da farinha de pupunha (Bactris gasipaes). Ciência e Tecnologia de Alimentos, 23, 251-255. doi:10.1590/S0101-20612003000200025
Gabbi, A. M., Cypriano, L., & Piccinin, I. (2011). Aspectos microbiológicos e físico-químicos de três rações comerciais sob diferentes condições de armazenamento. Revista Brasileira de Saúde e Produção Animal, 12, 784-793. Recuperado em: http://revistas. ufba.br/index.php/rbspa/article/viewArticle/2122.
Goula, A. M., Karapantsios, T. D., & Adamopoulos, K. G. (2008). Water sorption isotherms and glass transition temperature of spray dried tomato pulp. Journal of Food Engineering, 85, 73-83. doi:10.1016/j.jfoodeng.2007.07.015
Gabas, A. L., Telis, V. R. N., Sobral, P. J. A., & Telis, R. J. (2007). Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder. Journal of Food Engineering, 82, 246-252. doi:10.1016/j.jfoodeng.2007.02.029
Iupac. (1985). Reporting physisorption data for gas solid systems with special reference to the determination of surface area and porosity. Pure & Applied Chemistry, 57, 603-619. doi:10.1351/pac198254112201
Krist, K. A., Nichols, D. S., & Ross, T. (1999). Ecology of bacteria and fungi in foods: Influence of available water. Encyclopedia of Food Microbiology, 540-547. doi:10.1016/B978-0-12-384730-0.00086-0
Lima, E. J. V. M. O., & Sant’ana, L. S. (2011). Determinação de atividade de água, umidade e sal em peixes salgados e secos importados. Brazilian Journal of Food Technology, 14, 125-129. doi:10.4260/bjft2011140200016
Moreira, T. B., Rocha, É. M. F. F., Afonso, M. R. A., & Costa, J. M. C. (2013). Comportamento das isotermas de adsorção do pó da polpa de manga liofilizada. Revista Brasileira de Engenharia Agrícola e Ambiental, 17, 1093-1098. doi:10.1590/S1415-43662013001000011
Murakami, F. Y. (2010). Impacto da adição de água no processo de extrusão sobre a digestibilidade e propriedades físico-química da dieta para cães. Dissertação de mestrado, Universidade Federal do Paraná, Brasil. Recuperado em: https:// acervodigital.ufpr.br/bitstream/handle/1884/23449/Dissertacao%20Fabiane%20Murakami.pdf;jsessionid=06AE73791E9B44503A88319EF27E599F?sequence=1
Paglarini, C. S., Silva, F. S., Porto, A. G., Piasson, D., & Santos, P. (2013). Histerese das isotermas de sorção da polpa de manga (Mangifera indica L.) variedade manteiga. Revista Brasileira de Engenharia Agrícola Ambiental, 17, 299-305. doi:10.1590/S1415-43662013000300008
Park, K. J. B., Cornejo, F. E. P., & Fabbro, I. M. D. (2008). Considerações termodinâmicas das isotermas. Revista Brasileira de Produtos Agroindustriais, 10, 83-94. doi:10.15871/1517-8595/rbpa.v10n1p83-94
Rahman, S. (2008). Food Properties Handbook. Boca Raton, CRC Press. doi:10.1201/9781420003093
Timmermann, E. O. (2003). Multilayer sorption parameters: BET or GAB values? Colloids and surfaces A. Physicochemical Engineering Aspects, 220, 235-260. doi:10.1016/S0927-7757(03)00059-1
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Carina Sordi; Fernando de Castro Tavernari; Diego Surek; Laudete Maria Sartoretto; Tiago Goulart Petrolli; Carlos Jônatas de Sousa Teixeira
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.