MIHAELA GABRIELA BITA, VALERIA GHIVERCEA, MARIA DINU, PELAGHIA CHILOM<br>Biochemical Changes During Red Peppers Preservation <br>Process as a Function of Water Activity

MIHAELA GABRIELA BITA, VALERIA GHIVERCEA, MARIA DINU, PELAGHIA CHILOM
Biochemical Changes During Red Peppers Preservation
Process as a Function of Water Activity

Abstract:

Dehydrated products may change during storage due to their chemical composition or factors of the environment. The main factor in maintaining the quality of dehydrated products is compliance with a maximum moisture content of the product. The water sorption isotherm is used to determine the amount of water that is absorbed until the product becomes unacceptable. On the sorption isotherm is a point called monolayer (m0), which represents the optimal moisture content responsible for a maximum storage stability. The water sorption isotherm of red peppers can be determined by equilibrating samples at a constant temperature of 25°C over saturated salt solutions. The equilibrium moisture content, m, can be determined using the method of desiccators and then applying the GAB (Guggenheim - Anderson - du Boer) equation to calculate monolayer. Qualitative indexes of oil extracted from red peppers whose monolayer value were 0.026 g water/g red pepper show lower values compared to samples whose values of monolayer were 0.015 water/g red peppers respectively 0.050g water/g red peppers. Key-words: red peppers, water activity, monolayer, lipid oxidation

Issue: 2009, Volume 60, Issue 11

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