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Hydrogen and Calcium Ion Concentrations Affect Volume of CO 2 Puffed Diced Green Bell Peppers
Author(s) -
TABEIDIE Z.,
PAYNE F.A.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb11285.x
Subject(s) - chemistry , hydrochloric acid , calcium , shrinkage , saturation (graph theory) , volume (thermodynamics) , nuclear chemistry , chromatography , inorganic chemistry , materials science , organic chemistry , composite material , mathematics , physics , quantum mechanics , combinatorics
Diced green bell peppers were soaked in a solution of hydrochloric acid or calcium chloride, air‐dried to 50% moisture, held in CO 2 at 5.8 MPa for 1, 3 or 5 min, and puffed by abruptly releasing the CO 2 pressure. Treatment with 1% CaCl 2 increased the size of puffed‐dried products as compared to a control; however, HCl treatments did not. The treatment with 1 or 2% CaCl 2 reduced shrinkage as compared to the control. The 1% CaCl 2 treatment may have increased the CO 2 saturation rate.