Effect of pickled variables in mass transfer parameters, stability and quality of chile piquín
A. Valdez-Fragoso, M.C. Soto-Caballero, C.G. Soria-Hernández, J. I. Valiente-Banuet, J. Welti and H. Mújica-Paz
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By applying a vacuum pulse piquín chili pickle is completed in just 15 days.
Equations were obtained to predict with pickled conditions that yield a stable product (aw <0.95 and pH <3.5), with appropriate color and firmness.
Parameters were optimized stability piquín chile and pickled variables studied.
The piquín chili pickle with a vacuum pulse could be applied on an industrial scale to produce a storage stable and with better performance.
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