Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

CiteULike is a free service for managing and discovering scholarly references - click here to get started.

Sign In to gain access to subscriptions and/or personal tools.
Food Science and Technology International
This Article
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in Web of Science
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Google Scholar
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by Vega-Gálvez, A.
Right arrow Articles by Andrés, A.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Complore   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati   Add to Twitter  
What's this?

Note: Moisture Sorption Isotherms and Isosteric Heat of Red Bell Pepper (var. Lamuyo)

A. Vega-Gálvez

Department of Food Engineering, Universidad de La Serena. Av. Raul Bitran s/n. Box 599, La Serena. Chile,avegag{at}userena.cl

R. Lemus-Mondaca

Department of Food Engineering, Universidad de La Serena. Av. Raul Bitran s/n. Box 599, La Serena. Chile

P. Fito

Department of Food Technology, Universidad Politecnica de Valenci, Camino de Vera s/n. 46022 Valencia, Spain

A. Andrés

Department of Food Technology, Universidad Politecnica de Valenci, Camino de Vera s/n. 46022 Valencia, Spain

Sorption isotherms of red pepper (var. Lamuyo) were determined at three temperatures (10, 20 and 30°C) in a range of water activity from 0.10 to 0.96. BET, GAB, Halsey, Herderson, Caurie, Smith, Oswin and Iglesias—Chirife equations were tested for modelling the sorption isotherms. The statistical evaluation of fit quality of the preceding models showed good results using the BET, GAB, Halsey and Iglesias—Chirife models on experimental sorption data. The BET and GAB models showed monolayer moisture contents from 0.07 to 0.10 g water/g (d.b.); however, they did not show direct dependence on temperature. The Clausius—Clapeyron equation satisfactorily determined the sorption isosteric heats, which were found to increase as the moisture content decreased; the desorption heat (74.2kJ/mol) was higher than that of adsorption heat (36.9kJ/mol). The preceding experimental data showed a good quality fit when evaluated with the Tsami equation.

Key Words: red bell pepper • sorption isotherms • isosteric heat • Tsami equation

Food Science and Technology International, Vol. 13, No. 4, 309-316 (2007)
DOI: 10.1177/1082013207082530
Add to CiteULike CiteULike   Add to Complore Complore   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati   Add to Twitter Twitter    What's this?