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Hydrogen and calcium ion concentrations affect volume of CO2 puffed diced green bell peppers
- Tabeidie, Z., Payne, F.A.
- Journal of food science 1992 v.57 no.5 pp. 1149-1151
- Capsicum, hydrogen, food quality, volume, shrinkage, carbon dioxide, calcium
- Diced green bell peppers were soaked in a solution of hydrochloric acid or calcium chloride, air-dried to 50% moisture, held in CO2 at 5.8 MPa for 1, 3 or 5 min, and puffed by abruptly releasing the CO2 pressure. Treatment with 1% CaCl2 increased the size of puffed-dried products as compared to a control; however, HCl treatments did not. The treatment with 1 or 2% CaCl2 reduced shrinkage as compared to the control. The 1% CaCl2 treatment may have increased the CO2 saturation rate.