Latent heat of vaporization of moisture from red chillies

Abstract

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. Copyright © Taylor & Francis Inc.