Dehydration of "dedo de moça" pepper: kinetics and phytochemical concentration Desidratação de pimentas dedo-de-moça: cinética e concentração de fitoquímicos

Dehydration of "dedo de moça" pepper: kinetics and phytochemical concentration Desidratação de pimentas dedo-de-moça: cinética e concentração de fitoquímicos

Red pepper is rich in vitamin C and other phytochemicals and can be consumed as a dehydrated product. The evaluation of the best drying conditions can ensure a better quality product. This study aimed to investigate the effect of air temperature (55, 65, and 75 ºC) on drying kinetics of red peppers...

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Bibliographic Details
Main Authors: Izabel Cristina Freitas Moraes, Paulo José do Amaral Sobral, Ivanise Guilherme Branco, Tatiana Bazo Ré, Catarina Abdalla Gomide
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013-02-01
Series:Food Science and Technology
Subjects:
pimenta dedo de moça
curvas de secagem
modelos matemáticos
parâmetros de qualidade
"dedo de moça" pepper
drying curves
mathematical models
quality parameters
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500020

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500020

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