Determination and Modeling Desorption Isotherms of Okra (Abelmoschus esculentus L. Moench) and Sweet Green Pepper (Capsicum annum L. Moench)

Dapabko, Simplice Kemmene; Nono, Yvette Jiokap; Arebga, Aworou Waste; Kapseu, C.; Puiggali, Jean‐Rodolphe

doi:10.1007/s42853-021-00088-9

Cited by 4 publications

(2 citation statements)

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“…The experimental data obtained for the moisture desorption isotherm at 50 and 70 • C (Figure 1A) showed a behavior that could be classified as a Type III desorption isotherm [24]; this commonly occurs and has been reported for vegetal foods [19] and is generally associated with the presence of soluble materials [25]. In the case of the red cabbage, three different zones could be observed on the desorption isotherm.…”

Section: Modeling Of Desorption Isothermsmentioning

confidence: 61%

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Convective Hot Air Drying of Red Cabbage (Brassica oleracea var. Capitata Rubra): Mathematical Modeling, Energy Consumption and Microstructure

Vega-Galvez,

Gomez-Perez,

Ah-Hen

et al. 2024

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This study examined the convective drying of red cabbage at temperatures ranging from 50 to 90 °C. Mathematical modeling was used to describe isotherms, drying kinetics and rehydration process. The effects of drying conditions on energy consumption and microstructure were also evaluated. The Halsey model had the best fit to the isotherm data and the equilibrium moisture was determined to be 0.0672, 0.0490, 0 0.0379, 0.0324 and 0.0279 g water/g d.m. at 50, 60, 70, 80 and 90 °C, respectively. Drying kinetics were described most accurately by the Midilli and Kuçuk model. Also, the diffusion coefficient values increased with drying temperature. Lower energy consumption was found for drying at 90 °C and the rehydration process was best described by the Weibull model. Samples dehydrated at 90 °C showed high water holding capacity and better maintenance of microstructure. These results could be used to foster a sustainable drying process for red cabbage.

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Section: Modeling Of Desorption Isothermsmentioning

confidence: 61%

“…Subsequently, water content of the samples was determined in triplicate using the AOAC (934.06) method [18]. The equilibrium moisture content (X we ) was then adjusted as a function of water activity (a w ) using the Halsey, BET and GAB models (Equations ( 12)-( 14), respectively) [19]:…”

Section: Modeling Of Desorption Isothermmentioning

confidence: 99%