Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.19/1297
Título: Effects of drying on pumpkin and green peper colour.
Autor: Guiné, Raquel
Barroca, Maria João
Palavras-chave: Pepper
pumpkin
drying
colour
Data: 2010
Citação: Guiné RPF, Barroca MJ. (2010) Effects of drying on pumpkin and green peper colour. Livro e CD-Rom de Proceedings do 17th International Drying Symposium, 1062-1066.
Resumo: The present work evaluates the effect of different drying treatments on the colour of green bell peppers and pumpkin, which were dried using two different methods: air drying and freeze-drying. The treatments in air drying were carried out at 30 ºC and 70 ºC. Overall, it was possible to conclude that air drying at 30 ºC produces small changes in colour of green pepper whereas air drying at 70 ºC and freeze drying originate more intense colour changes. The increase of temperature on air drying augments the colour saturation of dried pumpkin while decreases the hue angle by a linear relationship. In addition, the chroma of dried pumpkin decreases significantly with the freeze drying, while the hue angle is maintained constant as compared with the fresh vegetable.
Peer review: yes
URI: http://hdl.handle.net/10400.19/1297
Aparece nas colecções:ESAV - DIA - Documentos de congressos (comunicações, posters, actas)

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