This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Chenlo, F. Articles by Moreira, R. Search for Related Content Social Bookmarking                         What's this?

Osmotic Dehydration/Impregnation Kinetics of Padrón Pepper (Capsicum annuum L. Longum) with Sodium Chloride Solutions: Process Modelling and Colour Analysis

Departamento de Enxeñaría Química, Escola Técnica Superior de Enxeñaría, Universidade de Santiago de Compostela, Rúa Lope Gómez de Marzoa s/n, 15782 Santiago de Compostela, Spain, eqchenlo{at}usc.es

L. Chaguri

Departamento de Enxeñaría Química, Escola Técnica Superior de Enxeñaría, Universidade de Santiago de Compostela, Rúa Lope Gómez de Marzoa s/n, 15782 Santiago de Compostela, Spain

F. Santos

Departamento de Enxeñaría Química, Escola Técnica Superior de Enxeñaría, Universidade de Santiago de Compostela, Rúa Lope Gómez de Marzoa s/n, 15782 Santiago de Compostela, Spain

R. Moreira

Departamento de Enxeñaría Química, Escola Técnica Superior de Enxeñaría, Universidade de Santiago de Compostela, Rúa Lope Gómez de Marzoa s/n, 15782 Santiago de Compostela, Spain

Experimental determinations were carried out to evaluate the dehydration/impregnation mass transfer rates that take place during osmotic processing of Padrón 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°C) and contact times (up to 8h) were selected as variables. Solids gain, weight reduction, water loss, normalised moisture content and normalised solids content were calculated at each experimental condition. These data allowed the calculation of water and salt mass transfer coefficients for modelling the corresponding kinetics. Additionally, pepper colour changes during osmotic contact at different experimental conditions were determined. In all cases, solids gain, weight reduction and water loss increased with temperature and salt concentration. Water loss values are low and water loss/salt gain ratio is also low (as it is usual when sodium chloride solutions are employed as osmotic media). In this way, osmotic process can be basically considered as an impregnation process. In all experimental conditions the colour changes were only significant at the highest temperature assayed and also depended on osmotic concentration.

Key Words: preservation • modelling • osmotic dehydration • impregnation • kinetics • colour

Food Science and Technology International, Vol. 12, No. 3, 221-227 (2006)
DOI: 10.1177/1082013206065954


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?