ANALYSIS OF THE DRYING PROCESS OF MEXICAN HOT SALSA USING THE CHARACTERISTIC CURVE MODEL

• Published in: Journal of food processing and preservation 2013-10, Vol.37 (5), p.441-448
• Main Authors: ESCOBEDO-AVELLANEDA, ZAMANTHA, PÉREZ-PÉREZ, CRISTINA, BÁRCENAS-POZOS, MARÍA E., GUERRERO-BELTRÁN, JOSÉÁ., WELTI-CHANES, JORGE
• Format: Article
• Language: English
• Subjects: Acceptability; Drying; Economics; Falling; Foaming agents; Mathematical analysis; Mathematical models; Moisture content
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/j.1745-4549.2011.00662.x

ABSTRACT The effect of temperature, air velocity and the addition of a foaming agent on the drying kinetics of Mexican hot salsa and their prediction with the characteristic curve model was studied. Mexican salsa was dried by batch processes at different temperatures (45 ± 2.5, 60 ± 2.5, and 80 ± 2.5C) and air velocities (2 ± 0.2 and 4 ± 0.2 m/s) using a foaming agent. Drying curves showed one constant drying rate period in which nearly 70% of the moisture content was removed, and two falling rate periods. Constant period was 1.5 and 2.8 times lower at 45C than at 60 and 80C, respectively, and 1.6 times greater at the highest air velocity used without effect of the foaming agent. Mathematical equations for 45–60C, and for temperature above 60C, that in most conditions adequately described salsa dehydration, were obtained. Results from this study can be used to model and design the drying process of Mexican salsa at moderate conditions. PRACTICAL APPLICATIONS The study of the drying conditions of Mexican hot salsa is important to obtain products with acceptable quality, and to generate the most economical process. Knowledge of the drying kinetics of this product allowed the application of the characteristic curve model that, although it is an empirical model, it can be used to simulate drying process at different conditions.