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Diced green bell peppers were soaked in a solution of hydrochloric acid or calcium chloride, air‐dried to 50% moisture, held in CO 2 at 5.8 MPa for 1, 3 or 5 min, and puffed by abruptly releasing the CO 2 pressure. Treatment with 1% CaCl 2 increased the size of puffed‐dried products as compared to a control; however, HCl treatments did not. The treatment with 1 or 2% CaCl 2 reduced shrinkage as compared to the control. The 1% CaCl 2 treatment may have increased the CO 2 saturation rate.
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Tabeidie et al. (1992) studied this question.
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