文章基本信息

标题：Thermodynamic Study of Adsorption Properties of Rocoto Pepper (Capsicum pubescens) Obtained by Freeze-Drying
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作者：Birina Luz Caballero Gutierrez ; Carlos Julio Marquez Cardozo ; Hector Jose Ciro Velasquez 等
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：1
页码：91-98
DOI：10.19026/ajfst.14.5877
语种：English
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).