Analysis of the drying process of mexican hot salsa using the characteristic curve model uri icon


  • 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±0.2m/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. © 2012 Wiley Periodicals, Inc.

Publication date

  • October 1, 2013