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Water sorption characteristics of dried red peppers ( Capsicum annum L.)
Author(s) -
KIM HYUN KU,
SONG YOONSEOK,
YAM KIT L.
Publication year - 1994
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1994.tb02075.x
Subject(s) - sorption , pepper , moisture , bet theory , chemistry , water content , water activity , power function , monolayer , thermodynamics , materials science , mathematics , adsorption , food science , physics , geology , organic chemistry , biochemistry , geotechnical engineering , mathematical analysis
The water sorption isotherms of whole dried red pepper pods at 15, 25, 40°C were measured, and the results were used to test the applicability of the GAB equation, BET equation, and modified BET equation. the GAB, BET, and modified BET equations fitted the data well for water activities up to 0.93, 0.43, and 0.75, respectively. the monolayer values were found to range between 6 and 10 g H 2 O per 100g solid, depending on temperature and the equation used for estimation. the excess heat of sorption as a function of moisture content was also determined.