Desidratação convectiva de pimentas (Capsicum spp.) em diferentes temperaturas

Abstract

Pepper is a functional food rich in vitamins (C and E) and carotenoids, popularly used as seasoning, which can be marketed in dehydrated form. The definition and understanding of the best processing conditions can maintain food quality and reduce losses. The objective of this work was to evaluate the effect of different temperatures (40, 60 and 80 ° C) on the dehydration process of seven varieties of peppers of the genus Capsicum spp. (Cheiro, Malagueta, Murupi, Cumari-do-para, Bode amarela, Bode vermelha and Bico), in relation to the final quality. Bromatological (color and aroma) and chemical (pH and ° Brix) properties were evaluated in the in natura state and compared to dehydrated fruits. Dehydration was carried out by forced convection in an oven, determining the kinetics of the process by mass loss up to 0.09 (decimal b.s.). The initial moisture of the peppers was close to 6.0 (decimal b.s.). The temperature of 40 ° C showed longer time in the process. The dehydration curves were adjusted to quadratic polynomial and two terms exponential models. The qualitative aspects presented beneficial results with the dehydration process of the peppers at 40 ° C. At the temperature of 80 ° C there was greater browning of the fruits, for all the varieties. However, all temperatures influenced the improvement of pH and °Brix parameters.