Show simple item record Zura Bravo, Liliana Vega Gálvez, Antonio Lemus Mondaca, Roberto Ah-Hen, Kong Shun Di Scala, Karina Cecilia 2017-09-26T16:59:24Z 2013-01
dc.identifier.citation Zura Bravo, Liliana; Vega Gálvez, Antonio; Lemus Mondaca, Roberto; Ah-Hen, Kong Shun; Di Scala, Karina Cecilia; Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. hungarian (capsicum annuum l.); Wiley Blackwell Publishing, Inc; Journal Of Food Processing And Preservation; 37; 1-2013; 74-85
dc.identifier.issn 0145-8892
dc.description.abstract Dehydrated peppers at 60C were rehydrated at three temperatures (20, 40 and 60C) to analyze the effect of processing temperature on rehydration kinetics and quality attributes of final products. Several empirical and diffusive models were applied to simulate rehydration kinetics. Based on statistical results (sum of square error, root mean square error and chi-square), Weibull and exponential models obtained the best fit quality for the experimental data. Water holding capacity and rehydration ratio presented a maximum and minimum value at 40C, respectively, indicating structural modifications of pepper due to thermal processing. Based on the glass transition temperature of the dried samples, it could be inferred that peppers are susceptible to structural disruption during rehydration at the three working temperatures. Increasing rehydration temperatures lead to a reduction in the pepper firmness. The radical scavenging activity showed higher antioxidant activity at high temperatures (e.g., 60C) rather than at low temperatures (e.g., 20 and 40C).
dc.format application/pdf
dc.language.iso eng
dc.publisher Wiley Blackwell Publishing, Inc
dc.rights info:eu-repo/semantics/restrictedAccess
dc.subject RED PEPPERS
dc.subject.classification Alimentos y Bebidas
dc.subject.classification Otras Ingenierías y Tecnologías
dc.subject.classification INGENIERÍAS Y TECNOLOGÍAS
dc.title Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. hungarian (capsicum annuum l.)
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion 2017-09-21T18:01:49Z
dc.journal.volume 37
dc.journal.pagination 74-85
dc.journal.pais Estados Unidos
dc.journal.ciudad Westport
dc.description.fil Fil: Zura Bravo, Liliana. Universidad de la Serena; Chile
dc.description.fil Fil: Vega Gálvez, Antonio. Universidad de la Serena; Chile
dc.description.fil Fil: Lemus Mondaca, Roberto. Universidad de la Serena; Chile. Universidad de Santiago de Chile; Chile
dc.description.fil Fil: Ah-Hen, Kong Shun. Universidad Austral de Chile; Chile
dc.description.fil Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title Journal Of Food Processing And Preservation
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/

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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)