ADSORCIÓN DE VAPOR DE AGUA DE SNACKS DE CHONTADURO (Bactris gasipaes).

Snacks of chontaduro (Bactris gasipaes) were obtained from fruit slices baked at 125°C and physical-chemically characterized by tests of moisture content, titratable acidity and apparent density. The snacks were subjected to water vapor adsorption tests using the gravimetric method at 25°C, by indirect contact with saturated saline solutions that provided a water activity interval between 0,04 and 0,958. The experimental adsorption values were adjusted using the Peleg, GAB, Oswin and Smith mathematical models. Snacks with a moisture content of 2.23%, citric acid of 0.064% and apparent density of 1.273 g/mL were obtained. The results showed that the water vapor adsorption isotherm evidenced convex form to the abscissa axis, classified it as type III. Oswin's model was the best fitted to the moisture adsorption experiment of chontaduro snacks. [ABSTRACT FROM AUTHOR]