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Open AccessArticle

DryingHabaneroPepper (Capsicum chinense) by Modified Freeze Drying Process

1
Facultad de Ingeniería, Universidad Autónoma de Baja California, Blvd. Benito Juárez s/n, Mexicali 21280, B.C., Mexico
2
InstitutoTecnológico de Mexicali, Ave. Tecnológico s/n coloniaElías Calles Cp., Mexicali 21376, B.C., Mexico
*
Author to whom correspondence should be addressed.
Foods 2020, 9(4), 437; https://doi.org/10.3390/foods9040437
Received: 7 February 2020 / Revised: 28 March 2020 / Accepted: 1 April 2020 / Published: 5 April 2020
(This article belongs to the Special Issue Sustainable Functional Food Processing)
Freeze drying process was applied to habanero pepper and modified, in order to reduce energy expenditure on frozen and dehydration techniques. Six alkaline solutions, olive oil, avocado oil, coconut oil, grape oil, sesame oil and safflower oil, were used to reduce time on vacuum chamber. Also, frozen step was modified by using dry ice (CO2) obtaining 43% of energy saving. The final product had high quality, moisture within 3% to 7% range, low microorganisms number, without organoleptic attributes damage and having all the characteristics of a fresh product by rehydrating. Dried sample was rehydrated by immersion in water at 40 °C for 5 min, obtaining 75% of initial humidity.Markedchanges on rehydrated final product was not perceived. The most effective oil to reduce the moisture was safflower followed by coconut and sesame, whilst the least effective were olive, followed by avocado and grape oils. View Full-Text
Keywords: dehydration; conserving vegetables; improving shelf-life; rehydrated pepper; histological preparation; green practices dehydration; conserving vegetables; improving shelf-life; rehydrated pepper; histological preparation; green practices
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MDPI and ACS Style

González-Toxqui, C.; González-Ángeles, Á.; López-Avitia, R.; González-Balvaneda, D. DryingHabaneroPepper (Capsicum chinense) by Modified Freeze Drying Process. Foods 2020, 9, 437. https://doi.org/10.3390/foods9040437

AMA Style

González-Toxqui C, González-Ángeles Á, López-Avitia R, González-Balvaneda D. DryingHabaneroPepper (Capsicum chinense) by Modified Freeze Drying Process. Foods. 2020; 9(4):437. https://doi.org/10.3390/foods9040437

Chicago/Turabian Style

González-Toxqui, Cicerón; González-Ángeles, Álvaro; López-Avitia, Roberto; González-Balvaneda, David. 2020. "DryingHabaneroPepper (Capsicum chinense) by Modified Freeze Drying Process" Foods 9, no. 4: 437. https://doi.org/10.3390/foods9040437

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