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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.

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Accession: 004521821

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DOI: 10.1177/1082013206065954

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