Inactivation of Enzymatic Browning Reaction Affects Sorption Isotherms of Chilli

Autor:	Wiriya Phomkong, N. Singthongla
Rok vydání:	2009
Předmět:	Chromatography Adsorption Moisture Blanching Chemistry General Chemical Engineering Desorption Browning Gravimetric analysis Sorption Physical and Theoretical Chemistry Equilibrium moisture content
Zdroj:	Drying Technology. 27:754-760
ISSN:	1532-2300 0737-3937
Popis:	The adsorption and desorption isotherms of chilli (Capsicum annuum cv. Huarau Yon) were obtained using the gravimetric method. Blanching was used in order to inactivate enzymatic browning reaction and to determine the equilibrium moisture content of blanched chilli compared with fresh chilli. The experimental data were fitted with the selected models using nonlinear regression. The mean relative deviation, the coefficient of determination, and standard error of estimation were used as the criteria for the validity of each model. Five-parameter and six-parameter GAB models were found to fit sorption isotherms of fresh and blanched chilli, and the modified Oswin model was selected to represent adsorption isotherms of dried chilli. The isothermal data were also used to calculate the energy required for evaporation by means of Othmer plots. The heat of desorption between fresh and blanched chilli was not different at moisture contents of over 10%.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e7ba9f1f92b5d3cdf09c8ca10d923115 https://doi.org/10.1080/07373930902828096 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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