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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Detalles Bibliográficos
Autores principales: González-Toxqui, Cicerón, González-Ángeles, Álvaro, López-Avitia, Roberto, González-Balvaneda, David
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230752/
https://www.ncbi.nlm.nih.gov/pubmed/32260527
http://dx.doi.org/10.3390/foods9040437

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230752/
https://www.ncbi.nlm.nih.gov/pubmed/32260527
http://dx.doi.org/10.3390/foods9040437

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