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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor Branco,Ivanise Guilherme (1) Gomide,Catarina Abdalla (1) Moraes,Izabel Cristina Freitas (1) Ré,Tatiana Bazo (1) Sobral,Paulo José do Amaral (1) Palavra-chave "dedo de moça" pepper (1) Drying curves (1) Mathematical models (1) Quality parameters (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2013 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Dehydration of "dedo de moça" pepper: kinetics and phytochemical concentration Ciênc. Tecnol. Aliment. Moraes,Izabel Cristina Freitas; Sobral,Paulo José do Amaral; Branco,Ivanise Guilherme; Ré,Tatiana Bazo; Gomide,Catarina Abdalla. Red pepper is rich in vitamin C and other phytochemicals and can be consumed as a dehydrated product. The evaluation of the best drying conditions can ensure a better quality product. This study aimed to investigate the effect of air temperature (55, 65, and 75 ºC) on drying kinetics of red peppers and on vitamin C, total phenolic content, and color of dried pepper as compared to the fresh product. Dehydration was carried out in a forced convection oven. Drying kinetics was determined by periodic weighting until constant weight. The moisture content of the fresh pepper was approximately 86%. The drying curves were fitted to three different models available in the literature. The Page model showed the best fit for this process. Analysis of variance revealed... Tipo: Info:eu-repo/semantics/article Palavras-chave: "dedo de moça" pepper; Drying curves; Mathematical models; Quality parameters. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500020 Registros recuperados: 1 Primeira ... 1 ... Última

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