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| Format: | Artículo científico |
| Language: | en |
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Universidade Estadual de Maringá
2015
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| Online Access: | https://www.redalyc.org/articulo.oa?id=303233070019 |
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Table of Contents:
- 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 Ingeniería Shape GAB model isosteric heat moisture content During processing, the storage requires attention, since the moisture content is a majorfactor that influences the quality of raw materials and manufactured products. Equilibrium isothermrepresents the relationship between the material moisture content and water activity for a giventemperature, providing important information for use in industrial operations such as drying andstorage. This study aimed to determine the equilibrium isotherms ofpeppers variety bico (CapsicumchinenseJacq.) in whole and paste forms, calculate theisosteric heat of desorption and determine itsbehavior. To this end, we used six mathematical models to fit experimental data of desorptionisotherms. The GAB model fitted well the experimentaldesorption data of pepper variety bico, inpaste and whole forms. The isosteric heat obtainedfor the whole form was higher than for the pasteform. 2015 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303233070019 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Num.1 Vol.37