首页    期刊浏览 2025年02月26日 星期三
登录注册

文章基本信息

  • 标题:Thermodynamic Study of Adsorption Properties of Rocoto Pepper ( Capsicum pubescens ) Obtained by Freeze-Drying
  • 作者:Birina Luz Caballero Gutierrez ; Carlos Julio Marquez Cardozo ; Hector Jose Ciro Velasquez
  • 期刊名称:Advance Journal of Food Science and Technology
  • 印刷版ISSN:2042-4868
  • 电子版ISSN:2042-4876
  • 出版年度:2018
  • 卷号:15
  • 期号:SPL
  • 页码:91-98
  • DOI:10.19026/ajfst.14.5877
  • 出版社:MAXWELL Science Publication
  • 摘要:The aim of this study was to establish a study of the thermodynamic adsorption to rocoto pepper obtained by freeze-drying at temperatures of 15, 25 and 35°C, by the gravimetric method in the range of water activity between 0.131 and 0.847. Rocoto pepper ( Capsicum pubescens ) is a natural source of capsaicinoids which gives the level of pungency or hotness attractive gastronomy. Actually, dehydrated and powered food matrices are a good option to ensure stability and techno-functional properties for later uses and applications. A mathematical modeling of the respective isotherms was obtained using different models reported in the literature. The BET model (Brunauer-Emmett-Teller), GAB (Guggenheim-Anderson-de Boer), Herdenson, Smith, Oswin, Peleg and Caurie, based on the moisture content in equilibrium reached freezer-dried samples pepper. The statistical results indicated that the model GAB was the most appropriate to describe the respective sorption curves, whose behavior was completely sigmoidal type II. From these results, the net isosteric heat of adsorption was determined using the Clausius-Clapeyron, ranging from 52.5 to 46.6 (kJ/mol) a moisture content from 2 to 38% dry basis. Also, Gibb's energy (∆G w). The differential entropy (&DeltaS) was less at 15°C, making the adsorption process thermodynamically favorable at low temperatures.
Loading...
联系我们|关于我们|网站声明
国家哲学社会科学文献中心版权所有