Effect of maturity on the moisture sorption isotherm of chili pepper (Mareko Fana variety)

The moisture sorption isotherm at three maturity levels of the Mareko Fana chili pepper variety (red, brown and green) has been studied in this paper. The sorption isotherm was determined based on the standard static gravimetric method using a glycerol-water mixture in a relative humidity range of 1...

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Detalles Bibliográficos
Autores principales: Getahun, Eshetu, Gabbiye, Nigus, Delele, Mulugeta A., Fanta, Solomon W., Gebrehiwot, Mekonnen Gebreslasie, Vanierschot, Maarten
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7408329/
https://www.ncbi.nlm.nih.gov/pubmed/32793831
http://dx.doi.org/10.1016/j.heliyon.2020.e04608

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7408329/
https://www.ncbi.nlm.nih.gov/pubmed/32793831
http://dx.doi.org/10.1016/j.heliyon.2020.e04608

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