Parâmetros técnicos do processo de secagem de pimentão (Capsicum annuum L.)

Abstract

Bell pepper is a fruit widely consumed in Brazil, and in world, found in different colors and stands outs for being arich source of vitamin C and mineral salts. Atroom temperature,is kept for a short time immediateconservationnecessary. Food dehydration of food is influenced by technical and economic aspects. This work aimed to determine the physicochemical and drying characteristics of bell pepper. The raw material was purchased in the local market (Montes Claros).It Waswashed and bleached at 100 °C for 15 minutes. The physical-chemical analyzes were carried out according to the Analytical Standards of the Adolfo Lutz Institute. The drying was carried out at 65ºC and the color evaluation was made using a colorimeter. Theresults showed that to achieve a dimensionless moisture content of 0.1 corresponding to a moisture content of 9.36% on a humid basis, 6 hours of drying are required at a drying air temperature of 65º C.After drying, the Bell pepper undergoes a color change of 7.89 (ΔE). It is concluded that the third-degree polynomial model fitted well to the experimental data of the drying curve of dehydrated Bell peppers. The drying process influences the loss of color. The dehydrated Bell pepper undergoes a slight modification in its physicochemical characteristics.