Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper
ABSTRACT This study focuses on the determination of the hygroscopic equilibrium and isosteric heat of the aji chili pepper (Capsicum baccatum) under different controlled temperature and relative air humidity conditions. In addition, the objective was to adjust the model among the existing literature...
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Universidade Federal de Campina Grande
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| Series: | Revista Brasileira de Engenharia Agrícola e Ambiental |
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| author | Ednilton T. Andrade Vitor G. Figueira Luciana P. Teixeira José H. da S. Taveira Flávio M. Borém |
| author_facet | Ednilton T. Andrade Vitor G. Figueira Luciana P. Teixeira José H. da S. Taveira Flávio M. Borém |
| author_sort | Ednilton T. Andrade |
| collection | DOAJ |
| description | ABSTRACT This study focuses on the determination of the hygroscopic equilibrium and isosteric heat of the aji chili pepper (Capsicum baccatum) under different controlled temperature and relative air humidity conditions. In addition, the objective was to adjust the model among the existing literature models that best represent the isothermal sorption behavior, as well as propose a new model to represent this phenomenon. Having obtained the mathematical models and experimental data, the best model and parameters that represent the hygroscopicity and the isosteric heat satisfactorily was determined. The temperatures used were 30, 55, and 70 °C, with water activity levels from 0.11 to 0.84. The model that best fit the data had a R2 value of 0.97. The integral isosteric heat of sorption for ‘Dedo-de-Moça’ chili pepper within a moisture content from 0.07 to 0.55 (dry basis) ranged from 3641.66 to 2614.38 kJ kg-1. |
| format | Article |
| id | doaj-art-17d2a9db669d4dc28cfe180f6e097d14 |
| institution | Kabale University |
| issn | 1807-1929 |
| language | English |
| publisher | Universidade Federal de Campina Grande |
| record_format | Article |
| series | Revista Brasileira de Engenharia Agrícola e Ambiental |
| spelling | doaj-art-17d2a9db669d4dc28cfe180f6e097d142025-08-20T03:54:20ZengUniversidade Federal de Campina GrandeRevista Brasileira de Engenharia Agrícola e Ambiental1807-1929211286587110.1590/1807-1929/agriambi.v21n12p865-871S1415-43662017001200865Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepperEdnilton T. AndradeVitor G. FigueiraLuciana P. TeixeiraJosé H. da S. TaveiraFlávio M. BorémABSTRACT This study focuses on the determination of the hygroscopic equilibrium and isosteric heat of the aji chili pepper (Capsicum baccatum) under different controlled temperature and relative air humidity conditions. In addition, the objective was to adjust the model among the existing literature models that best represent the isothermal sorption behavior, as well as propose a new model to represent this phenomenon. Having obtained the mathematical models and experimental data, the best model and parameters that represent the hygroscopicity and the isosteric heat satisfactorily was determined. The temperatures used were 30, 55, and 70 °C, with water activity levels from 0.11 to 0.84. The model that best fit the data had a R2 value of 0.97. The integral isosteric heat of sorption for ‘Dedo-de-Moça’ chili pepper within a moisture content from 0.07 to 0.55 (dry basis) ranged from 3641.66 to 2614.38 kJ kg-1.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017001200865&lng=en&tlng=enCapsicum baccatumisotermas de sorçãopropriedade térmica |
| spellingShingle | Ednilton T. Andrade Vitor G. Figueira Luciana P. Teixeira José H. da S. Taveira Flávio M. Borém Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper Revista Brasileira de Engenharia Agrícola e Ambiental Capsicum baccatum isotermas de sorção propriedade térmica |
| title | Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper |
| title_full | Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper |
| title_fullStr | Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper |
| title_full_unstemmed | Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper |
| title_short | Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper |
| title_sort | determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper |
| topic | Capsicum baccatum isotermas de sorção propriedade térmica |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017001200865&lng=en&tlng=en |
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