Drying Habanero Pepper (Capsicum chinense) by Modified Freeze Drying Process

• Published in: Foods Vol. 9; no. 4; p. 437
• Main Authors: González-Toxqui, Cicerón, González-Ángeles, Álvaro, López-Avitia, Roberto, González-Balvaneda, David
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 05.04.2020; MDPI
• Subjects: Avocado oil; Berries; Blueberries; Capsicum chinense; Carbon dioxide; Coconut oil; conserving vegetables; Dehydration; Dry ice; Edible oils; Energy conservation; Energy expenditure; Food science; Freeze drying; Grape oil; Grapes; green practices; histological preparation; improving shelf-life; Industrial equipment; Microorganisms; Moisture; Oils & fats; Olive oil; Organoleptic properties; rehydrated pepper; Safflower oil; Sesame oil; Submerging; Vacuum; Vacuum chambers; Vegetable oils; United States > US; Mexico; Germany
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods9040437

Freeze drying process was applied to habanero pepper and modified, in order to reduce energy expenditure on frozen and dehydration techniques. Six alkaline solutions, olive oil, avocado oil, coconut oil, grape oil, sesame oil and safflower oil, were used to reduce time on vacuum chamber. Also, frozen step was modified by using dry ice (CO2) obtaining 43% of energy saving. The final product had high quality, moisture within 3% to 7% range, low microorganisms number, without organoleptic attributes damage and having all the characteristics of a fresh product by rehydrating. Dried sample was rehydrated by immersion in water at 40 °C for 5 min, obtaining 75% of initial humidity.Markedchanges on rehydrated final product was not perceived. The most effective oil to reduce the moisture was safflower followed by coconut and sesame, whilst the least effective were olive, followed by avocado and grape oils.