Guiné, RaquelBarroca, Maria João2013-01-042013-01-042009Guiné RPF, Barroca MJ. (2009) Influence of Freeze-drying on the texture of mushrooms. Livro de resumos e CD-Rom das actas do 9º Encontro de Química dos Alimentos, 4 pag., Angra do Heroísmo.http://hdl.handle.net/10400.19/1264The present work aims to evaluate the effect of different drying treatments on the colour of green bell peppers, 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 under an air flux of 300 m3 h-1. The colour of both fresh and dried samples were measured in L*a*b* colour space. The results obtained results enable us to conclude that the air drying at 30 ºC produces very small changes in colour whereas the air drying at 70 ºC originates more intense colour changes. The values of L* increased, while values of a* and b* decreased during hot air drying. The colour change of freeze dried peppers was small, as compared with the vegetables dried at hot tempetature. In order to preserve the colour, the most convenient drying method to drying the green pepper is the air drying at 30 ºC, followed by the freeze drying treatment.enggreen bell pepperfreeze.dryingconference object