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Quality assessment of dehydrated red bell pepper using tempering drying cycles
Author(s) -
Carrillo Montes Juan Pablo,
Cruz y Victoria María Teresa,
Anaya Sosa Irasema,
Santiago Pineda Teodoro
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02273.x
Subject(s) - tempering , pepper , ascorbic acid , chemistry , thermal diffusivity , dehydration , moisture , food science , materials science , biochemistry , metallurgy , thermodynamics , organic chemistry , physics
Summary Quality assessment of red bell pepper dices preserved through batch dehydration introducing tempering cycles were performed in this work. The parameters considered were: the percentages of ascorbic acid and final antioxidant activity retention, as well as the influence of calcium chloride on diffusivity and colour values. Although, a similar final moisture content was reached through different red bell pepper dehydration processes, but the one with tempering cycles had better qualities than those without tempering. Ascorbic acid and final antioxidant activity retention showed higher values and so were colour intensities compared to control samples in all cases. In respect to the effective diffusivity coefficients, there was an increment as the calcium chloride concentration increased. As of the treatments with tempering cycles, the best scheme was 15 min drying time and 30 min tempering time at 60 °C.