Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powder

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorInstituto Tecnológico de Orizaba-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorLuna-Flores, M.-
Autor(es): dc.creatorPeña-Juarez, M. G.-
Autor(es): dc.creatorBello-Ramírez, A. M.-
Autor(es): dc.creatorTelis-Romero, J.-
Autor(es): dc.creatorLuna-Solano, G.-
Data de aceite: dc.date.accessioned2025-08-21T20:03:00Z-
Data de disponibilização: dc.date.available2025-08-21T20:03:00Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2022-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.24275/rmiq/Alim3044-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/248736-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/248736-
Descrição: dc.descriptionMoisture adsorption and desorption isotherms (MSIs) of habanero chili powder were determined at dierent temperatures (20- 55 °C) and water activities (aw; 0.10-0.90) using the Dynamic Vapor Sorption (DVS) method and applying the conditions typically used during the storage, packaging, and drying of habanero chili. The MSIs were sigmoidal (Type II); the best fit models were GAB and Peleg. The sorption capacity of habanero chili powder decreased with increasing temperature and constant aw, becoming less hygroscopic. The hysteresis phenomenon was observed for all the temperatures evaluated. Thermodynamic properties were strongly dependent on the equilibrium moisture content (EMC). The net and total isosteric heat were higher for desorption than for adsorption, in both, they decreased as EMC increased. Sorption entrop and Gibbs free energy also decreased with rising EMC. Furthermore, the sorption surface area (SSA) decreased with increasing temperature. This information is essential to know the optimal storage and processing conditions to preserve the quality and prolong the shelf life of habanero chili powder.-
Descrição: dc.descriptionDivisión de Estudios de Posgrado e Investigación Instituto Tecnológico de Orizaba, Veracruz-
Descrição: dc.descriptionDepartment of Food Engineering and Technology Sao Paulo State University-UNESP, Sao Jose do Rio Preto-
Descrição: dc.descriptionDepartment of Food Engineering and Technology Sao Paulo State University-UNESP, Sao Jose do Rio Preto-
Idioma: dc.languageen-
Relação: dc.relationRevista Mexicana de Ingeniera Quimica-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectDynamic vapor sorption-
Palavras-chave: dc.subjectHabanero chili powder-
Palavras-chave: dc.subjectMathematical modeling-
Palavras-chave: dc.subjectMoisture sorption isotherms-
Palavras-chave: dc.subjectThermodynamic analysis-
Título: dc.titleAssessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powder-
Título: dc.titleEvaluación de las isotermas de adsorción y desorción de humedad, fenómeno de hysteresis y análisis termodinámico del chile habanero (Capsicum chinense) en polvo-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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