36E-40 |
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F. SALAIS-FIERRO1, A. Valdez-Fragoso1, S. I. Martínez-Monteagudo2, J. Welti-Chanes3, and H. Mújica-Paz4. (1) Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Av. Universidad S/N, Chihuahua, 31170, Mexico, (2) Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Av. Universidad S/N, Chihuahua, 31170, Mexico, (3) Dept. de Ingeniería Química y Alimentos, Univ. de las Américas-Puebla, Santa Catarina Mártir, Cholula, Puebla, 72820, Mexico, (4) Facultad de Ciencias Quimicas, Univ. Autonoma de Chihuahua, Av. Universidad S/N, Chihuahua, 31170, Mexico Osmotic Dehydration (OD) is a simultaneous process of moisture removal and solutes impregnation of fruits and vegetables. OD is sometimes preferred instead of heat drying to avoid undesirable quality changes in the dehydrated product. Jalapeño pepper is widely used as a condiment in freeze prepared foods and it could be osmo-dehydrated to obtain an intermediate moisture food. This work was aimed at studying partial dehydration of whole jalapeño pepper in sodium chloride solutions. Whole jalapeño peppers were subjected to OD treatments in brines containing 10 to 16 % (w/w) of sodium chloride, for 30 days. A ratio pepper/brine of 1 to 5 by weight was used. Surface response methodology was used to study the effect of time and brine concentration. A quadratic effect of immersion time was observed on water loss and solute gain. Maximum water loss (23 %) and solute uptake (3.2%) were obtained with the concentrated brine (16%) in 14 days of immersion. Brine concentration and immersion time had a linear effect on water activity. Water activity was depressed from 0.991 to 0.970 after 14 days of immersion in a 16% sodium chloride solution. Osmotic dehydration conditions were established to reduce water activity of whole jalapeño pepper to a level of an intermediate moisture product.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |