3.1. Hydration of pimento
The water adsorption was studied with pieces of dehydrated
pimento of approximately 2 1 cm, which
were macerated in water in a temperature range from
20°C to 60°C. The weight and the thickness were measured
several times by sextuplicate. The average weight
increase per gram of dry solid (W) was correlated with
the experimental data at all temperatures for both varieties
according the following equation: