Mathematical Modeling for Isotherms of Mango Pulp Powder, Obtained by Atomization

Abstract

Mango, as the other fruits, is a perishable food that can be easily deteriorated and presents high levels of post-harvest loss. Therefore, dehydration is an important alternative to use the production excess. In this context, this work aimed at evaluating the hygroscopic behavior of the integral mango pulp powder, obtained by atomization, by means of adsorption isotherm. After applying BET’s, GAB’s, Henderson’s and Oswin’s mathematical models, it was possible to identify that the equations for two models were perfectly adjusted to the experimental results of mango pulp powder. Henderson’s model was the best adjusted experimental curve and showed the lowest average error (E) and the highest determination coefficient (R2) at all temperatures studied.