Adsorción de vapor de agua de bioplásticos elaborados con harina de dos variedades de yuca (Manihot esculenta Crantz)

Abstract

The objective of this study was to evaluate the ability of water vapor adsorption of bioplastics produced by the thermo-compression technique using flour of two cassava varieties (CM 4574-7 and CM 523-7) and three mixtures, with fique dust and glycerol. The experimental values of adsorption were adjusted using Peleg, GAB, Caurie, Smith, and Henderson mathematical models. The results showed that the isotherms had a convex shape to abscissa axis, classified quantitatively as Type III. The mixtures used did not affect significantly the performance of water vapor adsorption, while the variety of cassava affected it significantly (p<0.05) in values of water activity above 0.85. The variety CM 4574-7 showed the highest values. Peleg's model showed the best fit to the experimental data of equilibrium moisture content.