Drying kinetics, structural characteristics and vitamin C retention of dedo-de-moça pepper (Capsicum baccatum) during convective and freeze drying
The main objective of this study was to evaluate the effect of the drying process on the vitamin C levels and physical properties of dedo-de-moça pepper. The drying kinetics and the structural properties were determined as a function of moisture content. Convective drying was compared with freeze-dr...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Brazilian Society of Chemical Engineering
2012-12-01
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| Series: | Brazilian Journal of Chemical Engineering |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322012000400006 |