Influência da temperatura e da concentração do cloreto de sódio (NaCl) nas isotermas de sorção da carne de tambaqui (Colossoma Macroparum)

Abstract

Sorption isotherms were determined for tambaqui fish osmotic treated at three different temperatures (5, 17 e 29°C) and for two concentration (10 e 30% of NaCl), using a standard gravimetric method. Four mathematics models were tested to verify the best fit of the experimental data: GAB, Oswin, BET e PELEG. The experimental data fitted goodness to all models. The chosen model was PELEG. The adjustment on sorption isotherms curves was done by a non-linear regression, using statistical program ORINGIN 4.0 to esteem the constants of the models sorption isotherms. The evaluation of goodness fit was shown through the analysis of the coefficient of determination (r2) and Qui-square (x2). The influences of the temperature of the meat of the tambaqui had been analysed. The decreasing of temperature decrease water activity. The increasing of NaCl concentration decrease the water activity. The thermodynamic property studied was the isosteric heat of sorption that suffers direct influence of the osmotic treatment.