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Osmotic Dehydration Behavior of Red Paprika (Capsicum Annuum L.)

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Title Osmotic Dehydration Behavior of Red Paprika (Capsicum Annuum L.)
 
Creator Ade Omowaye, B. I. O.
Rastogi, N. K.
Angersbach, A.
Knorr, D.
 
Subject 23 Vegetables
02 Drying, Dehydration
 
Description Osmotic dehydration of red paprika was studied using a combined sucrose (5 to 45 g/100 g) and
sodium chloride (0 to 15 g/100g) solution. The effective diffusion coefficients for water and solute were determined
using the slope method based on the Fickian diffusion model. The effects of concentration of sucrose,
sodium chloride and their complex interaction on water and solute diffusion coefficients as well as on equilibrium
moisture and solid contents were studied using central composite rotatable design of experiments. The
graphical optimization showed that at optimum conditions (sucrose concentration and sodium chloride concentration
were 21.86 g/100 g and 2.02 g/100 g, respectively), the following criteria were achieved: water diffusion
coefficient (Dew) $ 0.80 x 10-9 m2/s, solid diffusion coefficient (Des) $ 0.82 x 10-9 m2/s, equilibrium moisture
content (m`) # 6.85 kg/kg, and equilibrium solid content (s`) # 2.00 kg/kg.
 
Date 2002
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/1635/1/Journal_of_Food_Science_67%285%29_2002_1790-1796.pdf
Ade Omowaye, B. I. O. and Rastogi, N. K. and Angersbach, A. and Knorr, D. (2002) Osmotic Dehydration Behavior of Red Paprika (Capsicum Annuum L.). Journal of Food Science, 67 (5). pp. 1790-1796.