Effect of sucrose and binary solution on osmotic dehydration of bell pepper (chilli) (Capsicum spp.) varieties (original) (raw)
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Agricultural Engineering International: The CIGR Journal, 2016
Bell pepper (capsicum annuum) is a common vegetable plant and the most popular world-wide and mildest member of capsicum family. It is very easy to cultivate but highly perishable because of its characteristic lower sugar and acidic contents. It lacks built-in protection mechanisms which makes it more vulnerable to deterioration and thus leading to rapid metabolic activities within its cells once harvested. As a result of the aforementioned, it usually experience high postharvest losses in its season and becomes scarce and of low standard at off-season. This work was done to study the factors affecting the drying process of pretreated red bell pepper; and also to investigate the effect of osmotic pretreatments(solution concentration, solution temperature and process duration) on the drying rate and quality attributes (vitamin C, vitamin A and ash content) of red bell pepper. A 43 factorial experiment in Randomized Complete Block Design (RCBD) was used. The factors taken into conside...
COLOR AND FLAVOR CHANGES ON THE OSMOTIC SOLUTION, USED IN THE OSMOTIC DEHYDRATION OF TREE TOMATO
The reusing of the osmotic solution (OS) in the osmotic dehydration (OD) process of tropical fruits, enriched with exotic flavors like the tree tomatoes (Cyphomadra betecea (Cav) Sendth), from which very satisfactory results have been obtained, changes the different properties of the OS. The most important one being the enrichment in different sustains that came from the fruit; this makes the OS a very interesting raw matter in the formulation and desing of new food products. In this paper we study the changes in the color and flavor of the OS when being reused, taking into account that these properties will have a bigger impact in the sensatory properties of the new food product. Deformed tree tomatoes cubes were used, dehydrate during 240 minutes, using a 65°Brix OS, with a fruit:solution rate of 5:1. In each OD cycle fresh fruit was used and the same OS, without re-concentration, filtrating every four cycles during 9 OD cycles. The color of the OS was analyzed finding a descent i...