Water sorption characteristics of dried red peppers (Capsicum annum L.)
- 1 June 1994
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 29 (3) , 339-345
- https://doi.org/10.1111/j.1365-2621.1994.tb02075.x
Abstract
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 H2O 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.Keywords
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