Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon andN N DO thermodynamic analysis of habanero chili (Capsicum chinense) powder

Moisture adsorption and desrption isotherms (MSIs) of habaneo hili powder werdetermined at different temperatures (20-245 Modelado de la biodegradac on en bioreactores de lodos de hidrocarburos totales del petroleo 55 degrees C) and water activities (aw; 0.10-0.90) using the Dynamic Vapor Sorption (DVS) method and applying the conditions typically used during the storage, packaging, and drying of habanero chili. The MSIs were sigmoidal (Type II); the best fit intempe zados en su os y sedime tos models were GAB and Peleg. The sorption capacity of habanero chili powder decreased with increasing temperature and constant (Bi d g dati d li g f l d bi tor f t t l t l h d b s th i g i i aw, becoming less hygroscopic. The hysteresis phenomenon was observed for all the temperatures evaluated. Thermodynamic properties were strongly dependent on the equilibrium moisture content (EMC). The net and total isosteric heat were higher for and sediments) desorption than for adsorption, in both, they decreased s EMC increased. Sorption etropy and Gibbs free energy also decreased S.A. MedinaMoreno, S. Huerta-Ochoa, C.A. Lucho-Constantino, L. Agu lera-Vazquez, A Jimenez-with rising EMC. Furthermore, the sorption surface area (SSA) decreased with increasing temperature. This information is Gonza ez y M GutierrezRojas essential to know the optimal storage and processing conditions to preserve the quality and prolong the shelf life of habanero 259 i nt b e i y d o d ifd b i f t n i i ne d chili powder.