Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper)

► Hardness of peppers diminished strongly with increasing drying temperature for air drying. ► Freeze drying produced peppers with an intermediate hardness between those dried at 30 °C and 70 °C. ► Hardness of fresh pumpkin did not depend on sample orientation, but depended on sample location, i.e.,...

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Veröffentlicht in:	Food and bioproducts processing 2012, Vol.90 (1), p.58-63
Hauptverfasser:	Guiné, Raquel P.F., Barroca, Maria João
Format:	Artikel
Sprache:	eng
Schlagworte:	Air drying Biological and medical sciences Color Food engineering Food industries Freeze drying Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects Green pepper Hardness Pumpkin Texture
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