Drying kinetics of pickled jalapeño pepper (Capsicum annuum L.)

Secado de una variedad de Capsicum

Authors

  • Dániza Mirtha Guerrero Alva Universidad Nacional del Callao
  • Renato Motta Guerrero Instituto de Investigación y Desarrollo y Tecnología

DOI:

https://doi.org/10.37467/revhuman.v18.4867

Keywords:

Capsicum annuum L., pickling, drying, effective diffusivity, activation energy, soluble solids, vitamin C

Abstract

Pickled jalapeño pepper (Capsicum annuum L.) was dried in hot air at 70°C, 50°C, and 35°C, and in a no-frost refrigeration chamber (10°C); finding the drying kinetic curves, the drying time (19 h to 744 h), high relationship between moisture rate and drying time and between temperature and drying time; effective diffusivity (6.59E-11 m2.s-1 and 1.2176E-9 m2.s-1), activation energy (39.90 kJ/mol), soluble solids, pH, and vitamin C retention of 133% at 10°C but losing at least 50% of vitamin C by drying with hot air.

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Published

2023-03-03

How to Cite

Guerrero Alva, D. M., & Motta Guerrero, R. . (2023). Drying kinetics of pickled jalapeño pepper (Capsicum annuum L.): Secado de una variedad de Capsicum. HUMAN REVIEW. International Humanities Review Revista Internacional De Humanidades, 18(2), 1–12. https://doi.org/10.37467/revhuman.v18.4867

Issue

Vol. 18 No. 2 (2023): Monograph: "Importance and progress in the treatment of cultural heritage in today's society"

Section

Research Articles (Special Issue)

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