Equilibrium isotherms and isosteric heat of pepper variety bico (Capsicum chinense Jacq.)

Philipe dos Santos; Fabrício Schwanz da Silva; Alexandre Gonçalves Porto; Sandro Pioli Zela; Camila de Souza Paglarini

doi:10.4025/actascitechnol.v37i1.19801

Equilibrium isotherms and isosteric heat of pepper variety bico (Capsicum chinense Jacq.)

Philipe dos Santos Universidade Estadual de Campinas
Fabrício Schwanz da Silva Universidade do Estado de Mato Grosso
Alexandre Gonçalves Porto Universidade do Estado de Mato Grosso
Sandro Pioli Zela Universidade do Estado de Mato Grosso
Camila de Souza Paglarini Universidade Estadual de Campinas

DOI: https://doi.org/10.4025/actascitechnol.v37i1.19801

Keywords: shape, moisture content, GAB model, isosteric heat

Abstract

During processing, the storage requires attention, since the moisture content is a major factor that influences the quality of raw materials and manufactured products. Equilibrium isotherm represents the relationship between the material moisture content and water activity for a given temperature, providing important information for use in industrial operations such as drying and storage. This study aimed to determine the equilibrium isotherms of peppers variety bico (Capsicum chinense Jacq.) in whole and paste forms, calculate the isosteric heat of desorption and determine its behavior. To this end, we used six mathematical models to fit experimental data of desorption isotherms. The GAB model fitted well the experimental desorption data of pepper variety bico, in paste and whole forms. The isosteric heat obtained for the whole form was higher than for the paste form.

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Author Biographies

Philipe dos Santos, Universidade Estadual de Campinas

Engenheiro de Alimentos, Mestrando em Engenharia de Alimentos, Departamento de Engenharia de Alimentos.

Fabrício Schwanz da Silva, Universidade do Estado de Mato Grosso

Engenheiro Agrícola, Doutorado em Engenharia Agrícola, Departamento de Engenharia de Alimentos

Alexandre Gonçalves Porto, Universidade do Estado de Mato Grosso

Engenheiro Agrícola, Doutorado em Ciência e Tecnologia de Sementes, Departamento de Engenharia de Alimentos

Sandro Pioli Zela, Universidade do Estado de Mato Grosso

Químico Industrial, mestrado em química orgânica, Departamento de Engenharia de Produção Agroindustrial

Camila de Souza Paglarini, Universidade Estadual de Campinas

Engenheira de ALimentos, mestranda em tecnologia de Alimentos, departamento de tecnologia de alimentos

Published

2015-01-06

How to Cite

Santos, P. dos, Silva, F. S. da, Porto, A. G., Zela, S. P., & Paglarini, C. de S. (2015). Equilibrium isotherms and isosteric heat of pepper variety bico (Capsicum chinense Jacq.). Acta Scientiarum. Technology, 37(1), 123-131. https://doi.org/10.4025/actascitechnol.v37i1.19801

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Issue

Vol 37 No 1 (2015)

Section

Food Technology

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