Article
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Document
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Journal of Food Process Engineering
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type: Generically Dependent Continuant
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publication venue for: Infrared drying kinetics of Capsicum annuum L. var. Glabriusculum (Piquin pepper) and mathematical modeling
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Infrared drying kinetics of Capsicum annuum L. var. Glabriusculum (Piquin pepper) and mathematical modeling
type: Generically Dependent Continuant
type: Entity
volume: 46
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type: Continuant
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related by: authorship_72845
date time value: article date 11302
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crisid: 11302
type: Article
freetext keyword: activation energy, Capsicum annuum var. glabriusculum, drying kinetics, equilibrium water content, infrared drying, peppers
doi: 10.1111/jfpe.14333
page end: 8
abstract: In this work, the dehydration kinetics of Capsicum annuum L. var. glabriusculum (Piquin pepper) was studied at three different temperatures (70 degrees C, 80 degrees C, and 90 degrees C) during infrared drying using a moisture analyzer. A mathematical model was used to predict the experimental data, which are related to the apparent effective moisture diffusivity coefficient (D-eff). It was observed that by increasing the drying temperature from 70 degrees C to 90 degrees C, drying time decreased from 160 to 70 min, taking place in the falling rate stage; however, browning of the product was observed at 90 degrees C. Piquin pepper\%27s initial free-water percentage was found to be 96.4%25 w/w. Experimental drying behavior agrees well with the single-layer Gruintal-Santos model that was related to D-eff obtaining values in the interval of 1.53 x 10(-10) to 3.23 x 10(-10) m(2)/s increasing with the temperature, which is comparable with reported values for similar drying processes of peppers. From 70 degrees C to 90 degrees C, the initial free water ranged from 4.72 to 4.88 kg of free water/kg of dry solid, while equilibrium free water changed from .2093 to .0526 kg of free water/kg of dry solid. The activation energy was estimated as 38.812 kJ/mol.Practical applicationsDrying kinetics and moisture diffusivity coefficient have not been reported for Capsicum annuum L. var. glabriusculum (piquin pepper). In this work, we report the infrared kinetics drying and its mathematical modeling to estimate the moisture diffusivity coefficient as a function of drying temperatures. The results of D-eff can be used for the large-scale dryer design.
type: Information Content Entity
page start: 1
estado: published
has publication venue: Journal of Food Process Engineering
accesstype: Open Access
issue: 7

Generically Dependent Continuant
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RDF description of Infrared drying kinetics of Capsicum annuum L. var. Glabriusculum (Piquin pepper) and mathematical modeling - http://orbis.uaslp.mx/vivo/individual/d11301
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date: 2026-08-28T03:58:02
publisher: vivo
type: Document