Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures

Abstract Mass transfer and physical attributes of red bell pepper were evaluated. Pepper strips were placed into brine of constant concentration at different temperatures (25–55 °C) with immersion times ranging from 15 to 480 min with and without ultrasound treatment. Diffusion coefficients were evaluated for calcium, sodium, citric acid, soluble and total solids, impregnation and water loss. Firmness, kinetic coefficients and color were determined for each treatment. Ultrasound increased the uptake of solutes ( p −10  m 2 /s, 7.26 × 10 −10  m 2 /s and 14.42 × 10 −10  m 2 /s, respectively. These increases may be attributed to increased cell wall permeability, facilitating transport of water and solute, as evidenced by product firmness, where ultrasound treatments had a negative effect on firmness.

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