Drying kinetics, structural characteristics and vitamin C retention of dedo-de-moça pepper (Capsicum baccatum) during convective and freeze drying

The main objective of this study was to evaluate the effect of the drying process on the vitamin C levels and physical properties of dedo-de-moça pepper. The drying kinetics and the structural properties were determined as a function of moisture content. Convective drying was compared with freeze-drying in terms of product quality, structural properties, retention of vitamin C and rehydration characteristics. Empirical and semi-empirical equations were used to describe the drying and rehydration kinetics. Nonlinear analysis applied to results of convective drying, based on curvature measures ...