Isotherm of adsorption of molecules of water in dry leaves of Plecthranthus amboinicus Lour Spreng
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Abstract
The molecules of water in the vegetables stay united through forces of attraction or they are strongly bound to a substance adsorbent, due to it is used it the term adsorption to characterize the interaction. The oregane (Plecthranthus amboinicus (Lour.) Spreng) it possesses great quantity of water in their composition, that which hinders their conservation in fresh state. Of there that the drying is one of the methods more used to prolong the shelf life under environmental conditions of this species. However, it is decisive to know the content of balance humidity of the material to be able to estimate potential changes in the stability of the dry drug. The objective of the investigation was to obtain the isotherm of adsorption from the leaves of dry oregano to room temperature. To obtain the isotherm the analytic technique of balance hygroscopic it was used to a temperature of 27 ± 2 ºC. The experimental values were adjusted by means of eight mathematical models and the obtained curve was classified. The isotherm of adsorption of molecules of water in dry leaves of oregano was adjusted to the pattern of Halsey and it presented a behavior sigmoidal of Type III. The content of humidity of security and of the layer monomolecular it established that the oregano should be dried until humidity’s between 5 and 13 % to be able to be stored in a sure way under the climatic conditions of Cuba. The oregano leaves dry off they presented few points of adsorption with relatively strong connections and the biggest quantity in water presents it is free.
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