Desorption isotherms and isosteric heat of protein hydrolysate from tilapia slaughtering by-product

Abstract Due to the by-products generated during processing of meat, biomolecules derived from these by-products, in form protein hydrolysates, have been studied for being used as raw materials produce food. In present study, tilapia slaughtering were hydrolyzed, under 60 oC 2 hours, and spray-dried 130 oC. After drying process, equilibrium isotherms obtained through dynamic method, temperatures 20 oC, 35 50 All curves presented type III behavior adjustment empirical models, White Eyring model represented more properly experimental data equilibrium. This highest value determination coefficient lower values Sum Squares Residuals (SSR), Relative Mean Error (RME), Akaike Information Criteria (AIC). The isosteric desorption heat, calculated by Othmer varied 2395 5682 kJ/kg, moisture contents between 0.09 0.30 kg/kg. equation calculation heat by-product hydrolysate can be employed calculations related modeling, simulation, optimization, control industrial-scale processes.