Latent heat of vaporization of moisture from red chillies

被引：8
|
作者：
Kaleemullah, S [1 ]
Kailappan, R
机构：
[1] SV Agr Coll, Dept Agr Engn, Tirupati 517502, Andhra Pradesh, India
[2] Tamil Nadu Agr Univ, Dept Food & Agr Proc Engn, Coimbatore 641003, Tamil Nadu, India
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2005年 / 8卷 / 02期
关键词：
chillies; latent heat; model; vapor pressure;
D O I：
10.1081/JFP-200060232
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A method to develop a model for latent heat of vaporization of moisture in red chillies was developed from moisture isotherm data. The latent heat of vaporization of moisture in red chillies was high at low moisture contents and low at high moisture contents. The moisture inside the chillies behaved almost like free water when the moisture content of chillies was above 150% (dry basis). The developed model is useful in determining the total latent heat of vaporization of moisture in chillies within the moisture limits of 400-5% d.b.
引用
收藏
页码：199 / 205
页数：7
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