Evaluation of dehydration parameters of habanero chili (Capsicum chinense jacq.) by tray method, for the conservation of seasonal fruits-Reference-Cited by-同舟云学术

Evaluation of dehydration parameters of habanero chili (Capsicum chinense jacq.) by tray method, for the conservation of seasonal fruits

Published:2022-12-31 Issue: Volume: Page:7-14
ISSN:1390-9959
Container-title:ECORFAN Journal-Ecuador
language:en
Short-container-title:EJE

Author:

Gutierrez-Peña Esteban¹^ORCID,Rendon-Sandoval Leticia¹^ORCID,Llanillo-Navales Jesus Gerardo¹^ORCID,Marin-Ramos Martha¹^ORCID

Affiliation:

1. nstituto Tecnológico Superior de Huatusco

Abstract

Dehydration is a food preservation procedure that, by eliminating all free water from it, prevents microbial activity and reduces enzymatic activity, which allows us to give the dehydrated product a long shelf life. This project aims to find the optimal parameters of dehydration in which the data is easy to use for the control of the shelf life of habanero chili, this being a simplified method that allows the producer to adapt techniques to guarantee the commercialization of their product. Due to its high degree of pungency or itching, it has a variety of uses in the food industry, its national average yield of habanero pepper is around 12 (Ton / ha) (Inforural, 2020).

Publisher

ECORFAN

Subject

Applied Mathematics

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