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Advisor(s)
Abstract(s)
The present work aimed, on one hand, the study of the drying of green peppers, in
terms of drying kinetics evaluated at 308C, 408C, 508C, 608C and 708C, having the experimental
data been fitted to different empirical kinetic models from literature. This kinetic study was then
complemented with the modelling in terms of Fick’s diffusion equation.
On the other hand, the chemical characterization in fresh and after drying at the lowest and
highest temperatures was analysed, for evaluation of the effect of drying and drying temperature
on the chemical composition of the product. In this way, the analyses made were: moisture con-
tent, sugar content, proteins, ash, fat, fibre and acidity.
From the results obtained, it was concluded that the empirical models that best describe the
dehydration kinetics were the Page and Newton models. From the experimental data was poss-
ible to estimate the diffusivities, which range between 9.0 10 210 at 308C and 8.0 10 29 m 2 s 21
at 708C.
Moreover, it was verified that drying influences the chemical composition of the peppers,
but, conversely, the influence of the drying temperature was not very significant.
Description
Keywords
bell pepper drying kinetics chemical properties nutritional value
Pedagogical Context
Citation
Faustino JMF, Barroca MJ, Guiné RPF. (2007) Study of the drying kinetics of green bell pepper and chemical characterization. Food and Bioproducts Processing, 85(C3), 163-170.