Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powder

Detalhes bibliográficos
Autor(a) principal: Luna-Flores, M.
Data de Publicação: 2023
Outros Autores: Peña-Juarez, M. G., Bello-Ramírez, A. M., Telis-Romero, J. [UNESP], Luna-Solano, G.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.24275/rmiq/Alim3044
http://hdl.handle.net/11449/248736
Resumo: Moisture adsorption and desorption isotherms (MSIs) of habanero chili powder were determined at dierent temperatures (20- 55 °C) and water activities (aw; 0.10-0.90) using the Dynamic Vapor Sorption (DVS) method and applying the conditions typically used during the storage, packaging, and drying of habanero chili. The MSIs were sigmoidal (Type II); the best fit models were GAB and Peleg. The sorption capacity of habanero chili powder decreased with increasing temperature and constant aw, becoming less hygroscopic. The hysteresis phenomenon was observed for all the temperatures evaluated. Thermodynamic properties were strongly dependent on the equilibrium moisture content (EMC). The net and total isosteric heat were higher for desorption than for adsorption, in both, they decreased as EMC increased. Sorption entrop and Gibbs free energy also decreased with rising EMC. Furthermore, the sorption surface area (SSA) decreased with increasing temperature. This information is essential to know the optimal storage and processing conditions to preserve the quality and prolong the shelf life of habanero chili powder.
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spelling Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powderEvaluación de las isotermas de adsorción y desorción de humedad, fenómeno de hysteresis y análisis termodinámico del chile habanero (Capsicum chinense) en polvoDynamic vapor sorptionHabanero chili powderMathematical modelingMoisture sorption isothermsThermodynamic analysisMoisture adsorption and desorption isotherms (MSIs) of habanero chili powder were determined at dierent temperatures (20- 55 °C) and water activities (aw; 0.10-0.90) using the Dynamic Vapor Sorption (DVS) method and applying the conditions typically used during the storage, packaging, and drying of habanero chili. The MSIs were sigmoidal (Type II); the best fit models were GAB and Peleg. The sorption capacity of habanero chili powder decreased with increasing temperature and constant aw, becoming less hygroscopic. The hysteresis phenomenon was observed for all the temperatures evaluated. Thermodynamic properties were strongly dependent on the equilibrium moisture content (EMC). The net and total isosteric heat were higher for desorption than for adsorption, in both, they decreased as EMC increased. Sorption entrop and Gibbs free energy also decreased with rising EMC. Furthermore, the sorption surface area (SSA) decreased with increasing temperature. This information is essential to know the optimal storage and processing conditions to preserve the quality and prolong the shelf life of habanero chili powder.División de Estudios de Posgrado e Investigación Instituto Tecnológico de Orizaba, VeracruzDepartment of Food Engineering and Technology Sao Paulo State University-UNESP, Sao Jose do Rio PretoDepartment of Food Engineering and Technology Sao Paulo State University-UNESP, Sao Jose do Rio PretoInstituto Tecnológico de OrizabaUniversidade Estadual Paulista (UNESP)Luna-Flores, M.Peña-Juarez, M. G.Bello-Ramírez, A. M.Telis-Romero, J. [UNESP]Luna-Solano, G.2023-07-29T13:52:18Z2023-07-29T13:52:18Z2023-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.24275/rmiq/Alim3044Revista Mexicana de Ingeniera Quimica, v. 22, n. 1, 2023.2395-84721665-2738http://hdl.handle.net/11449/24873610.24275/rmiq/Alim30442-s2.0-85153485944Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengRevista Mexicana de Ingeniera Quimicainfo:eu-repo/semantics/openAccess2023-07-29T13:52:18Zoai:repositorio.unesp.br:11449/248736Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T19:46:20.019864Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powder
Evaluación de las isotermas de adsorción y desorción de humedad, fenómeno de hysteresis y análisis termodinámico del chile habanero (Capsicum chinense) en polvo
title Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powder
spellingShingle Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powder
Luna-Flores, M.
Dynamic vapor sorption
Habanero chili powder
Mathematical modeling
Moisture sorption isotherms
Thermodynamic analysis
title_short Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powder
title_full Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powder
title_fullStr Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powder
title_full_unstemmed Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powder
title_sort Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powder
author Luna-Flores, M.
author_facet Luna-Flores, M.
Peña-Juarez, M. G.
Bello-Ramírez, A. M.
Telis-Romero, J. [UNESP]
Luna-Solano, G.
author_role author
author2 Peña-Juarez, M. G.
Bello-Ramírez, A. M.
Telis-Romero, J. [UNESP]
Luna-Solano, G.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Instituto Tecnológico de Orizaba
Universidade Estadual Paulista (UNESP)
dc.contributor.author.fl_str_mv Luna-Flores, M.
Peña-Juarez, M. G.
Bello-Ramírez, A. M.
Telis-Romero, J. [UNESP]
Luna-Solano, G.
dc.subject.por.fl_str_mv Dynamic vapor sorption
Habanero chili powder
Mathematical modeling
Moisture sorption isotherms
Thermodynamic analysis
topic Dynamic vapor sorption
Habanero chili powder
Mathematical modeling
Moisture sorption isotherms
Thermodynamic analysis
description Moisture adsorption and desorption isotherms (MSIs) of habanero chili powder were determined at dierent temperatures (20- 55 °C) and water activities (aw; 0.10-0.90) using the Dynamic Vapor Sorption (DVS) method and applying the conditions typically used during the storage, packaging, and drying of habanero chili. The MSIs were sigmoidal (Type II); the best fit models were GAB and Peleg. The sorption capacity of habanero chili powder decreased with increasing temperature and constant aw, becoming less hygroscopic. The hysteresis phenomenon was observed for all the temperatures evaluated. Thermodynamic properties were strongly dependent on the equilibrium moisture content (EMC). The net and total isosteric heat were higher for desorption than for adsorption, in both, they decreased as EMC increased. Sorption entrop and Gibbs free energy also decreased with rising EMC. Furthermore, the sorption surface area (SSA) decreased with increasing temperature. This information is essential to know the optimal storage and processing conditions to preserve the quality and prolong the shelf life of habanero chili powder.
publishDate 2023
dc.date.none.fl_str_mv 2023-07-29T13:52:18Z
2023-07-29T13:52:18Z
2023-01-01
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 http://dx.doi.org/10.24275/rmiq/Alim3044
Revista Mexicana de Ingeniera Quimica, v. 22, n. 1, 2023.
2395-8472
1665-2738
http://hdl.handle.net/11449/248736
10.24275/rmiq/Alim3044
2-s2.0-85153485944
url http://dx.doi.org/10.24275/rmiq/Alim3044
http://hdl.handle.net/11449/248736
identifier_str_mv Revista Mexicana de Ingeniera Quimica, v. 22, n. 1, 2023.
2395-8472
1665-2738
10.24275/rmiq/Alim3044
2-s2.0-85153485944
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Revista Mexicana de Ingeniera Quimica
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808129116608659456

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