PUFFING DEHYDRATED GREEN BELL PEPPERS WITH CARBON DIOXIDE

Abstract

ABSTRACT A carbon dioxide puffing process was developed and tested on diced green bell peppers to determine the optimum processing condition for increasing the bulk specific volume and rehydration ratio. The process was tested at three moisture contents (65, 100, and 135% dry weight basis), two dice sizes (6.35 and 9.52 mm), four CO2 pressures (5.48, 6.48, 7.38, and 8.28 MPa), and three residence time levels (3, 6, and 9 min). The results were also compared with that for air dried and freeze dried products. Analysis of the data showed that moisture contents of 65 and 100%, dice size of 6.35 mm, CO2 pressure of 6.48 MPa, and residence time of 9 min gave the highest rehydration ratio. The bulk specific volume of puffed diced peppers was 340% of that for air dried and 89% of that for freeze dried. The hot water rehydration ratio of puffed peppers was 125% of that for air dried and 74% of that for freeze dried. The cold water rehydration ratio was 143% of that for air dried and 80% of that for freeze dried diced green bell peppers. KEYWORDS. Bell peppers. Dehydrated, Puffing, Carbon dioxide.