Journal
HELIYON
Volume 6, Issue 8, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.heliyon.2020.e04608
Keywords
Food science; Food technology; Glycerol water mixture; Chili; Mareko Fana; Sorption model; Heat of sorption
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Funding
- Bahir Dar University, Institute of Technology, Bahir Dar Energy Center
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The moisture sorption isotherm at three maturity levels of the Mareko Fana chili pepper variety (red, brown and green) has been studied in this paper. The sorption isotherm was determined based on the standard static gravimetric method using a glycerol-water mixture in a relative humidity range of 10-92% at three temperature levels and nonlinear regression analysis was used to select suitable sorption models. The Clasius - Clapeyron equation was implemented to determine the isosteric heat of sorption of the chili pepper using the experimental equilibrium moisture content at different sorption temperature levels. The results showed that the GAB model was well fitted for green chili pepper, while the OSWIN model described well the brown and red chili variant. There was a difference in net isosteric heat between the adsorption and desorption isotherm of chili pepper maturity. For green chili, the maximum value of the net isosteric heat was 18 kJ mol(-1) and 20 kJ mol(-1) for adsorption and desorption isotherms, respectively and it decreased exponentially as moisture content increased. The desorption heat was higher than the adsorption heat for each maturity of chili pepper which indicated the existence of hysteresis in the sorption process. In comparison to literature data reported for different chili varieties, Mareko Fana has a lower heat of sorption and monolayer moisture content.
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