Hydrogen and Calcium Ion Concentrations Affect Volume of CO2 Puffed Diced Green Bell Peppers |
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| Authors: | Z. TABEIDIE F.A. PAYNE |
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| Affiliation: | Authors Tabeidie and Payne are affiliated with the Dept. of Agricultural Engineering, Univ. of Kentucky, Lexington, KY 40546. |
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| Abstract: | Diced green bell peppers were soaked in a solution of hydrochloric acid or calcium chloride, air-dried to 50% moisture, held in CO2 at 5.8 MPa for 1, 3 or 5 min, and puffed by abruptly releasing the CO2 pressure. Treatment with 1% CaCl2 increased the size of puffed-dried products as compared to a control; however, HCl treatments did not. The treatment with 1 or 2% CaCl2 reduced shrinkage as compared to the control. The 1% CaCl2 treatment may have increased the CO2 saturation rate. |
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| Keywords: | peppers puffing dehydration quality shrinkage |
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