Mathematical model for prediction of moisture content in jalapeño pepper (Capsicum frutescens)
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| Natura: | Artículo científico |
| Lingua: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2004
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| _version_ | 1876423633898831872 |
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| author | J. A. Gallegos Infante |
| author_facet | J. A. Gallegos Infante |
| contents | Mathematical model for prediction of moisture content in jalapeño pepper (Capsicum frutescens) J. A. Gallegos Infante L. A. Ochoa Martínez H. Medrano Roldán J Morales Castro N. E. Rocha Guzmán Química model Capsicum drying mechanisms A model to predict the moisture content in jalapeño peppers (Capsicum frutescens) has been presented. Theproduct was dried under five drying temperatures (50, 60, 70, 80 and 95ºC), and these experiments provided data formodel formulation. Analysis of the simulated results have indicated that there are two possible mechanisms for jalapeñopeppers drying, both of which are a function of the temperature. It was found that one mechanism occurs below 60ºC andthe other at temperature above 80ºC 2004 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72440301 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.3 Vol.4 |
| format | Artículo científico |
| id | redalyc_72440301 |
| institution | Redalyc |
| language | en |
| publishDate | 2004 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Mathematical model for prediction of moisture content in jalapeño pepper (Capsicum frutescens) J. A. Gallegos Infante Química model Capsicum drying mechanisms Mathematical model for prediction of moisture content in jalapeño pepper (Capsicum frutescens) J. A. Gallegos Infante L. A. Ochoa Martínez H. Medrano Roldán J Morales Castro N. E. Rocha Guzmán Química model Capsicum drying mechanisms A model to predict the moisture content in jalapeño peppers (Capsicum frutescens) has been presented. Theproduct was dried under five drying temperatures (50, 60, 70, 80 and 95ºC), and these experiments provided data formodel formulation. Analysis of the simulated results have indicated that there are two possible mechanisms for jalapeñopeppers drying, both of which are a function of the temperature. It was found that one mechanism occurs below 60ºC andthe other at temperature above 80ºC 2004 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72440301 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.3 Vol.4 |
| title | Mathematical model for prediction of moisture content in jalapeño pepper (Capsicum frutescens) |
| topic | Química model Capsicum drying mechanisms |
| url | https://www.redalyc.org/articulo.oa?id=72440301 |