Skip to main content
Journal of Food Science and Technology logoLink to Journal of Food Science and Technology
. 2010 Jul 29;47(3):305–309. doi: 10.1007/s13197-010-0048-7

Effect of sucrose and binary solution on osmotic dehydration of bell pepper (chilli) (Capsicum spp.) varieties

O Raji Abdul Ganiy 1,, O Falade Kolawole 2, W Abimbolu Fadeke 1
PMCID: PMC3551024  PMID: 23572642

Abstract

Pepper (chilli) (Capsicum annum) varieties, ‘Tatase’ and ‘Rodo’, (Capsicum frutescens) ‘Sombo’ and ‘Bawa’ were osmotically dehydrated in sucrose solutions of 40, 50 and 60o Brix and binary solutions of 50° sucrose with 5, 10 and 15% salt at 20, 30 and 40°C for 9 h. Samples osmosed at higher sugar concentrations (50° and 60°Brix) gave better results while improved solute gain were obtained using binary mixture with lower processing time, energy and cost. Effects of varietal differences on solid gain and water loss showed a descending in the order ‘Sombo’, ‘Rodo’, ‘Bawa’ and ‘Tatase’. The colours were retained and stabilized after osmotic dehydration. Therefore, the solid gain and colour retention are indications of value addition.

Keywords: Bell pepper, Chilli, Capsicum, Osmotic dehydration, Pretreatment, Quality retention

Full Text

The Full Text of this article is available as a PDF (777.1 KB).

References

  1. Ade-Omowaye B.I.O., Rastogi N.K., Angersbach A., Knorr D. Osmotic dehydration of bell peppers; Influence of high intensity electric field pulses and elevated temperature treatment. J Food Eng. 2002;54:35–43. doi: 10.1016/S0260-8774(01)00183-2. [DOI] [Google Scholar]
  2. Ade-Omowaye B.I.O., Talens P., Angersbach A., Knorr Kinetics of osmotic dehydration of red peppers as influenced by pulsed electric field pretreatment. Food Res Int. 2003;36:475–483. doi: 10.1016/S0963-9969(02)00195-3. [DOI] [Google Scholar]
  3. Ade-Omowaye B.I.O., Taiwo K.A., Eshtiaghi N.M., Angersbach A., Knorr D. Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers. Innovative Food Sci Emerging Technol. 2003;4:177–188. doi: 10.1016/S1466-8564(03)00020-1. [DOI] [Google Scholar]
  4. AFIF (2004) Post-harvest specialist program report. Agric-Food Innovation Fund Yearly Report, Sakatchewan, Canada
  5. Azoubel P.M., Murr F.E.X. Mathematical modelling of the osmotic dehydration of cherry tomato (Lycopersicon esculentum var. cerasiforme) Ciên Tecnol Aliment. 2000;20(2):11–15. [Google Scholar]
  6. Barbosa-Canovas G.V., Vega-Mercado H. Dehydration of foods. New York: Chapman and Hall; 1996. pp. 276–284. [Google Scholar]
  7. Collingnan A., Raoult-Wack A.L. Dewatering and salting of cod by immersion in concentrated sugar/salt solutions. Lebens-Wissen Technol. 1994;27:259–264. doi: 10.1006/fstl.1994.1052. [DOI] [Google Scholar]
  8. Dhingra D., Singh J., Uppal D.S., Patil R.T. Osmotic dehydration of fruits and vegetables: A review. J Food Sci Technol. 2008;45:209–217. doi: 10.1007/s13197-012-0659-2. [DOI] [PMC free article] [PubMed] [Google Scholar]
  9. Famurewa J.A.V., Oluwamukomi M.O., Adenuga A.L. Dehydration of osmosised red bell pepper (Capsicum annum) Medwell J Food Technol. 2006;4:496–252. [Google Scholar]
  10. FAOSTAT (2004) Food and Agricultural Organisation, Statistics Division Report. http://faostat.fao.org/ (Accessed Sept 2004)
  11. GMF (2004) Pepper utilization. A report by George Matelgan Foundation for World’s Healthiest Food. http://www.whfoods.com. (Accessed Sept 2004)
  12. Govindarajan V.S. Capsicum: Production, technology, chemistry and quality. Part 1. History and primary processing. Crit Rev Food Sci Nutr. 1985;22:109–175. doi: 10.1080/10408398509527412. [DOI] [PubMed] [Google Scholar]
  13. Karathanos V.T., Kostaropoulos A.E., Saravacos G.D. Air drying kinetics of osmotically dehydrated fruits. Drying Technol. 1995;13:1503–1521. doi: 10.1080/07373939508917036. [DOI] [Google Scholar]
  14. Lenart A. Osmo-convective drying of fruits and vegetables: Technology and application. Drying Technol. 1996;14:391–413. doi: 10.1080/07373939608917104. [DOI] [Google Scholar]
  15. Meda V and Reddy LN (2005) Osmotic dehydration and microwave-combination drying technique for prairie fruits., Proceedings of the 39th Annual microwave symp ISSN 0832-7823, Seattle, USA, July 13–15, p 121–124
  16. Ozen B.F., Dock L.L., Ozdemir M., Floros D.J. Processing factors affecting the osmotic dehydration of diced green peppers. Int J Food Sci Technol. 2002;37:497–501. doi: 10.1046/j.1365-2621.2002.00606.x. [DOI] [Google Scholar]
  17. Panagiotou N.M., Karanthanos V.T., Maroulis Z.B. Effect of osmotic agent on osmotic dehydration of fruits. Drying Technol. 1999;17:175–189. doi: 10.1080/07373939908917524. [DOI] [Google Scholar]
  18. Pointing V., Watters G., Forrey R., Jackson R., Stanley W. Osmotic dehydration of fruit. Food Technol. 1966;20:125–128. [Google Scholar]
  19. Ramaswamy H.S., Van Nieuwenhuijzen N.H. Evaluation and modeling of two-stage osmo-convective drying of apple slices. Drying Technol. 2002;20:651–667. doi: 10.1081/DRT-120002822. [DOI] [Google Scholar]
  20. Raoult-Wack A.L., Guilbert S., Lenart A. Recent advances in dewatering through immersion in concentrated solutions. In: Mujumdar A.S., editor. Drying of solids. New York: International Science Publ; 1992. pp. 21–51. [Google Scholar]
  21. Simal S., Garan C., Femenia A., Rossello C. Drying of red pepper (Capsicum annum) water desorption and quality. Int J Food Eng. 2005;1(4):1–12. [Google Scholar]
  22. Singh S., Rai R.R., Rai M. Osmo-air drying of bitter gourd (Momordica charantia) slices. J Food Sci Technol. 2008;45:501–505. [Google Scholar]
  23. Sunjka P.S., Raghavan G.S.V. Assessment of pretreatment methods and osmotic dehydration for cranberries. Canadian Biosystems Eng. 2004;46:336–340. [Google Scholar]
  24. Suresh Kumar P., Sagar V.R. Influence of packaging materials and storage temperature on quality of osmo-vac dehydrated aonla segments. J Food Sci Technol. 2009;46:259–262. [Google Scholar]
  25. Tiwari A., Pandey J.P. Mass transfer kinetics model of osmotic dehydration of sweet pepper. J Food Sci Technol. 2007;44:334–337. [Google Scholar]

Articles from Journal of food science and technology are provided here courtesy of Springer

RESOURCES