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

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, froze...

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Published inFoods Vol. 9; no. 4; p. 437
Main Authors González-Toxqui, Cicerón, González-Ángeles, Álvaro, López-Avitia, Roberto, González-Balvaneda, David
Format Journal Article
LanguageEnglish
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
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Abstract 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.
AbstractList 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.
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 (CO 2 ) 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.
Author González-Balvaneda, David
González-Toxqui, Cicerón
González-Ángeles, Álvaro
López-Avitia, Roberto
AuthorAffiliation 2 Instituto Tecnológico de Mexicali, Ave. Tecnológico s/n Colonia Elías Calles Cp., Mexicali 21376, B.C., Mexico; gonzadav@itmexicali.edu.mx
1 Facultad de Ingeniería, Universidad Autónoma de Baja California, Blvd. Benito Juárez s/n, Mexicali 21280, B.C., Mexico; ciceron.gonzalez@uabc.edu.mx (C.G.-T.); ravitia@uabc.edu.mx (R.L.-A.)
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– name: 2 Instituto Tecnológico de Mexicali, Ave. Tecnológico s/n Colonia Elías Calles Cp., Mexicali 21376, B.C., Mexico; gonzadav@itmexicali.edu.mx
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  fullname: González-Balvaneda, David
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CitedBy_id crossref_primary_10_3390_foods10071438
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crossref_primary_10_1080_19315260_2021_1879342
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Snippet Freeze drying process was applied to habanero pepper and modified, in order to reduce energy expenditure on frozen and dehydration techniques. Six alkaline...
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pubmedcentral
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crossref
SourceType Open Website
Open Access Repository
Aggregation Database
StartPage 437
SubjectTerms 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
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Title Drying Habanero Pepper (Capsicum chinense) by Modified Freeze Drying Process
URI https://www.proquest.com/docview/2388060792
https://search.proquest.com/docview/2387665735
https://pubmed.ncbi.nlm.nih.gov/PMC7230752
https://doaj.org/article/f67fe091c8d541a887eeb18cfc786afa
Volume 9
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