Sorption isotherms, spraying, mathematical models and the vitamin a content of water (mauritia flexuosa)

In recent years, there has been an exponential growth of the world population, this fact has generated a considerable increase in the demand for food, as indicated by Yoplac et al. (2021), there is a growing demand in the production of food and its derivatives to compensate for the demand of the existing population.
The Amazon is one of the geographical areas with the highest levels of diversity in terms of flora and fauna, which is why it is usually characterized as biologically megadiverse. In this regard, in the case of the Peruvian area, it stands out for the presence of highly nutritious foods for the human diet.
Indeed, the products of the Amazon contain a large number of healthy biochemical components, whose biochemical elements are applied in different fields of commerce, such as pharmaceuticals, cosmetics and, of course, food. Some of the active ingredients with the greatest potential in the food industry are antioxidants, phenolics, flavors, colorants, oils and fatty acids, fragrances, among others (Rubiela et al., 2016).
Of the products that have great potential, in the literature, it is observed that mainly fruits and vegetables stand out. In relation to the first group, in the case of the Peruvian Amazon, the Mauritia flexuosa stands out, whose fruit contains a high value of vitamin A, for which it is considered a fruit with high antioxidant power (Resende et al., 2019) .
This species, commonly known in the Peruvian region as aguaje, is characterized by its wide geographic range in Latin America, as well as its nutritional value. Despite the potential of this product, its study in the field of food industries is still recent and initial, so its research is necessary.
Within the sciences of food processing and agribusiness, there are a set of conventional methods that focus on the study of food preservation, whether by drying, extraction or emulsification. In relation to the first type, it is one of the most applied and ancient in human practice.
To achieve drying, there are different methods, which are largely related to the nature of the product, for example, in the case of atomization, it is recommended for foods with high levels of moisture. In addition to this process, the use of sorption isotherms is recommended, these are tools that allow knowing the activity of the water in the previously atomized product (Caiza, 2021).
It is observed, then, that there are different methods and tools oriented to the treatment of the aguaje, above all, to its drying by atomization; however, they are not applied in the academic field or in local industries. In this sense, throughout the manuscript the foundations are laid to delve into this process, through the use of mathematical tools, such as the GAB and BET model.
To fulfill this purpose, this writing is divided into five chapters. In the first, the characterization of the fruit of the mauritia flexuosa (aguaje) is covered; In the second chapter, concepts related to food processing are discussed, such as drying and its different methods, especially spray drying. In the third chapter, the conceptual framework of sorption isotherms and their main mathematical models are exposed. In the fourth and fifth chapter, the results of an investigation are shown in which the relationship between some types of mathematical models and the drying process of the aguaje is studied; and a book balance sheet, respectively.

Cite (APA)

Ruiz, R., Vásquez, J., & Alva, A. (2023). Las isotermas de sorción, la atomización, los modelos matemáticos y el contenido vitamínico A del aguaje (Mauritia Flexuosa). Editorial Tercer Sol. https://submission.editorialtercersol.com/index.php/SETS/catalog/book/97