Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper

Detalhes bibliográficos
Autor(a) principal: Andrade,Ednilton T.
Data de Publicação: 2017
Outros Autores: Figueira,Vitor G., Teixeira,Luciana P., Taveira,José H. da S., Borém,Flávio M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista Brasileira de Engenharia Agrícola e Ambiental (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017001200865
Resumo: 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.
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spelling Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepperCapsicum baccatumsorption isotermsthermal propertyABSTRACT 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.Departamento de Engenharia Agrícola - UFCG2017-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017001200865Revista Brasileira de Engenharia Agrícola e Ambiental v.21 n.12 2017reponame:Revista Brasileira de Engenharia Agrícola e Ambiental (Online)instname:Universidade Federal de Campina Grande (UFCG)instacron:UFCG10.1590/1807-1929/agriambi.v21n12p865-871info:eu-repo/semantics/openAccessAndrade,Ednilton T.Figueira,Vitor G.Teixeira,Luciana P.Taveira,José H. da S.Borém,Flávio M.eng2017-11-13T00:00:00Zoai:scielo:S1415-43662017001200865Revistahttp://www.scielo.br/rbeaaPUBhttps://old.scielo.br/oai/scielo-oai.php||agriambi@agriambi.com.br1807-19291415-4366opendoar:2017-11-13T00:00Revista Brasileira de Engenharia Agrícola e Ambiental (Online) - Universidade Federal de Campina Grande (UFCG)false
dc.title.none.fl_str_mv Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper
title Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper
spellingShingle Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper
Andrade,Ednilton T.
Capsicum baccatum
sorption isoterms
thermal property
title_short 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_sort Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper
author Andrade,Ednilton T.
author_facet Andrade,Ednilton T.
Figueira,Vitor G.
Teixeira,Luciana P.
Taveira,José H. da S.
Borém,Flávio M.
author_role author
author2 Figueira,Vitor G.
Teixeira,Luciana P.
Taveira,José H. da S.
Borém,Flávio M.
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Andrade,Ednilton T.
Figueira,Vitor G.
Teixeira,Luciana P.
Taveira,José H. da S.
Borém,Flávio M.
dc.subject.por.fl_str_mv Capsicum baccatum
sorption isoterms
thermal property
topic Capsicum baccatum
sorption isoterms
thermal property
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.
publishDate 2017
dc.date.none.fl_str_mv 2017-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662017001200865
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dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1807-1929/agriambi.v21n12p865-871
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Departamento de Engenharia Agrícola - UFCG
publisher.none.fl_str_mv Departamento de Engenharia Agrícola - UFCG
dc.source.none.fl_str_mv Revista Brasileira de Engenharia Agrícola e Ambiental v.21 n.12 2017
reponame:Revista Brasileira de Engenharia Agrícola e Ambiental (Online)
instname:Universidade Federal de Campina Grande (UFCG)
instacron:UFCG
instname_str Universidade Federal de Campina Grande (UFCG)
instacron_str UFCG
institution UFCG
reponame_str Revista Brasileira de Engenharia Agrícola e Ambiental (Online)
collection Revista Brasileira de Engenharia Agrícola e Ambiental (Online)
repository.name.fl_str_mv Revista Brasileira de Engenharia Agrícola e Ambiental (Online) - Universidade Federal de Campina Grande (UFCG)
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