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Effect of sucrose and binary solution on osmotic dehydration of bell pepper (chilli) (Capsicum spp.) varieties
Pepper (chilli) (Capsicum annum) varieties, ‘Tatase’ and ‘Rodo’, (Capsicum frutescens) ‘Sombo’ and ‘Bawa’ were osmotically dehydrated in sucrose solutions of 40, 50 and 60o Brix and binary solutions of 50° sucrose with 5, 10 and 15% salt at 20, 30 and 40°C for 9 h. Samples osmosed at higher sugar co...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551024/ https://ncbi.nlm.nih.gov/pubmed/23572642 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0048-7 |
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