Drying kinetics, structural characteristics and vitamin c retention of dedo-de-moça pepper (capsicum baccatum) during convective and freeze drying

Brazilian Journal of Chemical Engineering

Volumn 29, Issue 4, 2012, Pages 741-750

  Veras, A O M ^a   Bettega R ^b   Freire, F B ^a   Barrozo, M A S ^b   Freire, J T ^a  

^a FEDERAL UNIVERSITY OF SÃO CARLOS   (Brazil)

^b FEDERAL UNIVERSITY OF UBERLÂNDIA   (Brazil)

Author keywords

Ascorbic acid; Drying; Lyophilization; Product quality; Rehydration

Indexed keywords

LEAST-SQUARES ESTIMATOR; LYOPHILIZATION; REHYDRATION; REHYDRATION CHARACTERISTICS; REHYDRATION KINETIC; SEMIEMPIRICAL EQUATION; STRUCTURAL CHARACTERISTICS; WATER ABSORPTION CAPACITY;

ASCORBIC ACID; FOOD PROCESSING; HEAT CONVECTION; KINETICS; NONLINEAR ANALYSIS; ORGANIC ACIDS; QUALITY CONTROL; STRUCTURAL PROPERTIES;

DRYING;

EID: 84874852710     PISSN: 01046632     EISSN: None     Source Type: Journal    
DOI: 10.1590/S0104-66322012000400006     Document Type: Article

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