+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Osmotic dehydration/impregnation kinetics of Padron pepper (Capsicum annuum L. Longum) with sodium chloride solutions: process modelling and colour analysis



Osmotic dehydration/impregnation kinetics of Padron pepper (Capsicum annuum L. Longum) with sodium chloride solutions: process modelling and colour analysis



Food Science and Technology International 12(3): 221-227



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 sodium chloride concentrations (from 17 to 26.5% w/w) and temperatures (from 25 to 45 degrees C) and contact times (up to 8 h) were selected as variables.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 004521821

Download citation: RISBibTeXText

DOI: 10.1177/1082013206065954


Related references

Isotermas De Desorcion De Pimientos De Padron (Capsicum annuum L. Var. Longum) Desorption Isotherms Of Padron Peppers (Capsicum annuum L. Var. Longum) Isotermas De Desorcion De Pementos De Padron (Capsicum annuum L. Var. Longum). CyTa - Journal of Food 5(1): 18-24, 2005

Desorption isotherms of Padron peppers (Capsicum annuum L. var. Longum). Ciencia y Tecnologia Alimentaria 5(1): 18-24, 2005

Identification and quantification of some capsaicinoids in padron pepper (Capsicum annuum L. var. annuum) fruits. Acta Alimentaria Budapest 30(4): 373-380, 2001

Dehydration kinetics of red pepper (Capsicum annuum L var Jaranda). Journal of the Science of Food and Agriculture 83(7): 697-701, 2003

Kinetics of osmotic dehydration of pumpkin with sodium chloride solutions. Journal of Food Engineering 74(2): 253-262, 2006

An electrophoretic study in Padron pepper (Capsicum L. var. annuum). Capsicum Newsletter (Special issue): 227-231, 1992

Osmotic dehydration kinetics of pumpkin fruits using ternary solutions of sodium chloride and sucrose. Drying Technology 25(10), 2007

Optimization of dehydration process of red pepper (Capsicum annuum L.) by response surface methodology. Environment and Ecology 24(3): 640-647, 2006

Optimization of Osmotic Dehydration Process of Bamboo Shoots in Mixtures of Sucrose and Sodium Chloride Solutions. Journal of Food Processing and Preservation aop(aop), 2012

Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions. Food Chemistry 123(3): 590-600, 2010

Influence of sodium chloride on germination of seed pepper (Capsicum annuum). Anales de edafologia y agrobiologia 37(9-10): 871-879, 1978

Selection and characterization of sodium chloride and mannitol tolerant callus lines of red pepper (Capsicum annuum L.). Indian Journal of Plant Physiology 9(2): 158-163, 2004

Recent results of varietal evaluation trials of red pepper for condiment (Capsicum annuum L. var. longum DC.). 1971 evi orazagos fajtakiserletek: 365-381, 1973

The relationship between flower size and fruit weight of different pepper (Capsicum annuum L. var. longum) lines. Godisen Zbornik na Zemjodelskiot Fakultet Univerzitet, St Kiril i Metodij, Skopje 42: 63-69, 1997

Evolution of capsaicinoids in Capsicum annuum L. var. annuum cv. Padron fruit at different growth stages. Capsicum and Eggplant Newsletter ( 16): 60-63, 1997