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: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/30267
Resumo: 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 pepperDeterminação do equilíbrio higroscópico e calor isostérico de pimenta Dedo-de-MoçaCapsicum baccatumSorption isotermsThermal propertyIsotermas de sorçãoPropriedade térmicaThis 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.Esta pesquisa focou na determinação do equilíbrio higroscópico e do calor isostérico da pimenta Dedo-de-Moça (Capsicum baccatum) sob diferentes condições controladas de temperatura e umidade relativa do ar. Foi ajustado o modelo que melhor representa o comportamento isotérmico de sorção entre os modelos descritos na literatura, bem como a proposta de um novo modelo e parâmetros que satisfazem com representatividade o fenômeno de higroscopicidade e calor isostérico. As temperaturas utilizadas foram 30, 50 e 70 ºC, com níveis de atividade de água variando de 0.11 a 0.84. O calor isostérico integral de sorção da pimenta Dedo-de-Moça, para o teor de água entre 0.07 a 0.54 (b. s.), variou de 3641.66 a 2614.38 kJ kg-1. O modelo que melhor se representa o comportamento do equilíbrio higroscópico e calor isostérico é o novo modelo proposto no presente estudo, com R2 igual a 0.97.Universidade Federal de Campina Grande2018-08-30T13:52:27Z2018-08-30T13:52:27Z2017info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfANDRADE, E. T. et al. Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper. Revista Brasileira de Engenharia Agrícola e Ambiental, Campina Grande, v. 21, n. 12, p. 865-871, 2017.http://repositorio.ufla.br/jspui/handle/1/30267Revista Brasileira de Engenharia Agrícola e Ambientalreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessAndrade, Ednilton T.Figueira, Vitor G.Teixeira, Luciana P.Taveira, José H. da S.Borém, Flávio M.eng2023-05-02T18:17:14Zoai:localhost:1/30267Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-02T18:17:14Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper
Determinação do equilíbrio higroscópico e calor isostérico de pimenta Dedo-de-Moça
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
Isotermas de sorção
Propriedade térmica
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
Isotermas de sorção
Propriedade térmica
topic Capsicum baccatum
Sorption isoterms
Thermal property
Isotermas de sorção
Propriedade térmica
description 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
2018-08-30T13:52:27Z
2018-08-30T13:52:27Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv ANDRADE, E. T. et al. Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper. Revista Brasileira de Engenharia Agrícola e Ambiental, Campina Grande, v. 21, n. 12, p. 865-871, 2017.
http://repositorio.ufla.br/jspui/handle/1/30267
identifier_str_mv ANDRADE, E. T. et al. Determination of the hygroscopic equilibrium and isosteric heat of aji chili pepper. Revista Brasileira de Engenharia Agrícola e Ambiental, Campina Grande, v. 21, n. 12, p. 865-871, 2017.
url http://repositorio.ufla.br/jspui/handle/1/30267
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Campina Grande
publisher.none.fl_str_mv Universidade Federal de Campina Grande
dc.source.none.fl_str_mv Revista Brasileira de Engenharia Agrícola e Ambiental
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
_version_ 1815439343349661696

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