Osmotic dehydration of bell peppers: influence of high intensity electric field pulses and elevated temperature treatment

摘要

Osmotic dehydration of bell peppers using sucrose and sodium chloride as osmotic agents as influenced by moderate thermal treatment (25-55 deg. C) and high intensity electric field pulses at varying field strengths (E = 0.5-2.5 kV/cm) was studied. Two product quality indicators (vitamin C and carotenoids) were evaluated. Increasing temperature resulted in water loss from 32/100 to 48/100 and increasing field strength resulted in water loss from 36/100 to 50/100 of initial moisture content. Both conditions enhanced solid gain during osmotic dehydration of bell pepper.