Influence of blanching of pepper on the energy-consumption during its freeze and on rehydration of dried paprika during storage
2008
Krzykowski, A.,Uniwersytet Przyrodniczy, Lublin (Poland). Katedra Techniki Cieplnej
The influence of water blanching duration of pepper on the its freeze drying process i.e. the duration of the lyophilization process and the levels of energy involved, as well as the reconstitution properties of dried materials during 24 months storage were investigated. A crumbled raw material was blanched in water at temperature of 95 deg C and then dried at heater plates temperature of 40 deg C and pressure 63 Pa until to final water content of 8 percent. The duration of pretreatment has proved to have significant influence on the duration of freeze drying process and on the rehydration rate. Extending the blanching duration of pepper from 1 to 3 minutes results in shortening of freeze drying process and lowering of the energy level involved. Lengthening the duration of blanching in this range has a positive effect on the rehydration rate of dried materials, whereas the storage time reduces its capacity for absorbing water, especially when the blanching process has not been carried out
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