No abstract

Diced green bell peppers were soaked in a solution of hydrochloric acid or calcium chloride, air-dried to 50% moisture, held in CO* at 5.8 MPa for 1, 3 or 5 min, and puffed by abruptly releasing the CO* pressure. Treatment with 1% CaCl* increased the size of puffed-dried products as compared to a control; however, HCI treatments did not. The treatment with 1 or 2% CaCI, reduced shrinkage as compared to the control. The 1% CaC12 treatment may have increased the CO2 saturation rate.