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

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dc.contributor.authorLuna-Flores, M.
dc.contributor.authorPeña-Juarez, M. G.
dc.contributor.authorBello-Ramírez, A. M.
dc.contributor.authorTelis-Romero, J. [UNESP]
dc.contributor.authorLuna-Solano, G.
dc.contributor.institutionInstituto Tecnológico de Orizaba
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.date.accessioned2023-07-29T13:52:18Z
dc.date.available2023-07-29T13:52:18Z
dc.date.issued2023-01-01
dc.description.abstractMoisture 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.en
dc.description.affiliationDivisión de Estudios de Posgrado e Investigación Instituto Tecnológico de Orizaba, Veracruz
dc.description.affiliationDepartment of Food Engineering and Technology Sao Paulo State University-UNESP, Sao Jose do Rio Preto
dc.description.affiliationUnespDepartment of Food Engineering and Technology Sao Paulo State University-UNESP, Sao Jose do Rio Preto
dc.identifierhttp://dx.doi.org/10.24275/rmiq/Alim3044
dc.identifier.citationRevista Mexicana de Ingeniera Quimica, v. 22, n. 1, 2023.
dc.identifier.doi10.24275/rmiq/Alim3044
dc.identifier.issn2395-8472
dc.identifier.issn1665-2738
dc.identifier.scopus2-s2.0-85153485944
dc.identifier.urihttp://hdl.handle.net/11449/248736
dc.language.isoeng
dc.relation.ispartofRevista Mexicana de Ingeniera Quimica
dc.sourceScopus
dc.subjectDynamic vapor sorption
dc.subjectHabanero chili powder
dc.subjectMathematical modeling
dc.subjectMoisture sorption isotherms
dc.subjectThermodynamic analysis
dc.titleAssessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powderen
dc.titleEvaluación de las isotermas de adsorción y desorción de humedad, fenómeno de hysteresis y análisis termodinámico del chile habanero (Capsicum chinense) en polvoes
dc.typeArtigo

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