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	Provedor de dados CIGR Journal (1) Autor Odewole, Michael Mayokun (1) Olaniyan, Adesoji Matthew (1) Palavra-chave Bioresources Engineering (1) Food Engineering (1) Postharvest Technology osmotic dehydration drying rate (1) Quality red bell pepper (capsicum annuum) (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2016 (1) País China (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Effect of osmotic dehydration pretreatments on drying rate and post-drying quality attributes of red bell pepper(capsicum annuum) CIGR Journal Odewole, Michael Mayokun; Olaniyan, Adesoji Matthew. 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... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bioresources Engineering; Food Engineering; Postharvest Technology osmotic dehydration drying rate; Quality red bell pepper (capsicum annuum). Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2922 Registros recuperados: 1 Primeira ... 1 ... Última

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