Osmotic dehydration/impregnation kinetics of Padrón pepper (Capsicum annuum L. Longum) with sodium chloride solutions : Process modelling and colour analysis
作者： F. Chenlo , L. Chaguri , F. Santos , R. Moreira
关键词: Analytical chemistry 、 Mass transfer 、 Salt (chemistry) 、 Water content 、 Osmotic dehydration 、 Dehydration 、 Chemistry 、 Pepper 、 Kinetics 、 Sodium 、 Botany
摘要: Experimental determinations were carried out to evaluate the dehydration/impregnation mass transfer rates that take place during osmotic processing of Padron peppers (Capsicum annuum L. var. Longum) with sodium chloride solutions. Several concentrations (from 17 26.5% w/w) and temperatures 25 45°C) contact times (up 8h) selected as variables. Solids gain, weight reduction, water loss, normalised moisture content solids calculated at each experimental condition. These data allowed calculation salt coefficients for modelling corresponding kinetics. Additionally, pepper colour changes different conditions determined. In all cases, reduction loss increased temperature concentration. Water values are low loss/salt gain ratio is also (as it usual when solutions employed m...
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