RT journal article
T1 Water and phytochemicals dynamic during drying of red habanero chili pepper (Capsicum chinense) slices
T2 Dinámica del agua y fitoquímicos durante el secado de rodajas de chile habanero rojo (Capsicum chinense)
A1 Olguín-Rojas, José Arturo
A1 Vázquez-León, Lucio Abel
A1 Salgado-Cervantes, M.A.
A1 Fernández Barbero, Gerardo
A1 Díaz-Pacheco, A.
A1 Garcia Alvarado, Miguel Angel
A1 Rodríguez-Jimenes, Guadalupe del Carmen
A2 Química Analítica
K1 capsaicin
K1 Capsicum chinense
K1 carotenoids
K1 convective drying
K1 effective diffusivity
K1 phytochemicals
AB Habanero pepper (Capsicum chinense) is a source of phytochemicals or bioactive compounds that have shown benefits in human health. For phytochemicals extraction process, a prior drying is required. Therefore, the aim of this study was to evaluate the effect of drying temperature (30, 50 and 70 degrees C) on total capsaicinoids and total carotenoids, and the coefficients of water diffusivity during drying of sliced red habanero pepper. The results show that the bioactive compounds, present a major stability at high temperature (70 degrees C), the effective diffusivity increased with drying temperature and the activation energy of the process was calculated to 39.575 kJ mol(-1) K-1. Several theoretical aspects of average water diffusivity are discussed.
PB UNIV AUTONOMA METROPOLITANA-IZTAPALAPA
SN 1665-2738
YR 2019
FD 2019-09
LK http://hdl.handle.net/10498/21854
UL http://hdl.handle.net/10498/21854
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 25-may-2026