Water sorption characteristics of dried red peppers (Capsicum annum L.)

HYUN KU KIM, YOONSEOK SONG, KIT L. YAM

Research output: Contribution to journalArticlepeer-review

27 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)339-345
Number of pages7
JournalInternational Journal of Food Science & Technology
Volume29
Issue number3
DOIs
StatePublished - Jun 1994

All Science Journal Classification (ASJC) codes

  • Food Science
  • Industrial and Manufacturing Engineering

Keywords

  • BET equation
  • GAB equation
  • heat of sorption
  • monolayer moisture
  • storage stability

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