Experimental evaluation of sorption isotherms of chili pepper: an Ethiopian variety, Mareko Fana (Capsicum annum L.)
作者： Rebato Muhidin Seid , O. Hensel
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摘要: Moisture sorption isotherms of chili peppers Ethiopian variety, “Mareko Fana” ,were determined at three different temperatures (30 ℃ , 50 and 70 ) relative humidity between (10%-90 % ), using the standard static, gravimetric method. The modified Halsey, GAB, Oswin, Henderson models were tested to fit experimental data. A nonlinear regression analysis method SPSS 16.0, Sigma Plot 11.0 software used evaluate constants models, select best equation plot graphs. net isosteric heats from equilibrium evaluated statistically by calculating mean bias errors (MBE) deviations (MRD), root square (RMSE) coefficient determination ( R 2 ). ranking statistical for each model done average grade. High lowest grade (1.3 desorption 1.0 adsorption) obtained GAB indicating that it fits data followed Halsey’s equation. worst results Henderson’s value s constant a, b c within ranges recommended other researchers (Bell Labuza, 2000). also showed hysteresis cannot adsorb same quantity water vapour as released during process. heat where energy requirements drying processes well design equipment be obtained. Keywords: hili pepper, moisture content, activity, mathematical
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