Moisture sorption isotherms and isosteric heat sorption ofhabanero pepper (Capsicum chínense) dehydrated powder

• M. Luna-Flores ^[1] ; M. G. Peña-Juarez ^[1] ; A. M. Bello-Ramírez ^[1] ; J. Telis-Romero ^[2] ; G. Luna-Solano ^[1]
  1. [1] Instituto Tecnologico de Orizaba

     Instituto Tecnologico de Orizaba

     México

     
  2. [2] State University of Sao Paulo
• Localización: IDS2018. 21st International Drying Symposium. Proceedings / Gabriela Clemente Polo (aut.), Juan Andrés Carcel Carrión (aut.), Antoni Mulet Pons (aut.), 2018, ISBN 978-84-9048-688-7, pág. 927
• Idioma: inglés
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  • Moisture sorption isotherms of the habanero pepper powder were determinedusing the Dynamic Vapor Sorption (DVS) method at 20, 25, 35, 45 and 55 °Cin a range of water activity from 0.10 to 0.90 at which the processes ofdrying, packing and storage of habanero pepper are developed. The sorptioncapacity decreased with increasing temperature at a given water activity andthe sorption isotherms showed a sigmoid form (Type II). The hysteresisphenomenon was observed in the sorption isotherms at all temperaturesstudied and it was more pronounced at temperatures high. The experimental sorption curves were fitting to the GAB, BET and Oswin models. It wasconcluded that the models that best describe the adsorption and desorptiondata for habanero pepper dehydrated powder were the GAB and Oswinmodels. The isosteric heat of water sorption was calculated with themoisture content data in equilibrium. The desorption isotherms present ahigher isosteric heat in relation to the adsorption isotherms. In both, theisosteric heat decreased as the moisture content increased.