ADSORPTION ISOTHERMS IN WHOLE MUÑA FLOUR (MINTHOSTACHYS MOLLIS): A MATHEMATICAL MODELING APPROACH

Marín-Machuca O.; Bonilla-Ferreyra J.L.; Moro-Pisco J.F.; Jáuregui-del Águila L.G.; Pérez-Ton L.A.; Casas-Quispe M.I.; Chinchay-Barragán C.E. · Genetics and Molecular Research (2026) · DOI: 10.4238/qw2bza96

Resumen

The moisture content of whole muña flour (Minthostachis mollis) is associated with diuretic properties, which reduce the elimination of uric acid, benefiting people who have arthritis problems, and its high levels of potassium and magnesium help regulate blood pressure and strengthen the functions of nutrients in flours. The objective was to determine the moisture content of the product in the monomolecular layer “Xm”, determining values of 8.40 y 11.02 g of water⁄100g of dry solid using the BET and GAB models, respectively, and to statistically validate these models; considering that the sample data follow a normal distribution, the Pearson correlation coefficient for the BET and GAB models is highly significant; the methodology was based on obtaining the equilibrium moisture content and water activity and determining the sorption isotherms, representing the equilibrium moisture of whole muña flour (Minthostachis mollis) χ (kilograms of water/kilogram of dry matter) as a function of aw; seg according to the mathematical models, the interest of a mathematical expression that expresses the relationship χ = f(aw) is evident; the validation of the models, which follow a normal distribution and applying the Pearson correlation coefficient test, shows that both models are highly significant, and the water percentages are 7.75 and 9.93 for the BET and GAB models, respectively, in a water activity interval from 0.047 to 0.843; obtaining that both models showed the best fit with Pearson correlation coefficients of 0.970 and 0.972.

Instituciones: Universidad Ricardo Palma; Universidad Nacional Federico Villarreal; Universidad Autónoma del Perú; Universidad Nacional del Callao