Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/34594
Title: Assessment of pretreatments on drying kinetics and quality characteristics of thin-layer dried red pepper
Authors: Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
İncedayı, Bige
AAG-8277-2021
25632341200
Keywords: Agriculture
Forestry
Antioxidant capacity
Drying kinetics
Ohmic heating
Red pepper
Red pigment
Total phenolics
Total phenolic content
Hot-air
Antioxidant activity
Bell-pepper
Rehydration characteristics
Degradation kinetics
Bioactive compounds
Product quality
Capsicum-annuum
Temperature
Capsicum
Capsicum annuum var. annuum
Blanching
Plants (botany)
Antioxidant capacity
Drying kinetic
Effective moisture diffusivity
Falling-rate period
Logarithmic models
Pre-treatments
Quality characteristic
Total phenolic content
Antioxidant
Crop plant
Heating
Mathematical analysis
Moisture
Numerical model
Phenolic compound
Pigment
Issue Date: 2020
Publisher: TÜBİTAK
Citation: İncedayı, B. (2020). "Assessment of pretreatments on drying kinetics and quality characteristics of thin-layer dried red pepper". Turkish Journal of Agriculture and Forestry, 44(6), 543-556.
Abstract: In this study, the effect of pretreatments (hot water blanching, microwave blanching, and ohmic heating) on the drying kinetics and quality characteristics of red pepper, dried at 60 and 70 degrees C, was investigated. The drying times varied between 205-290 min, depending on the pretreatment and temperature applied. The drying rate also changed based on the pretreatment and the falling rate period was observed. Four mathematical models were fitted to experimental data and the logarithmic model was found to be the best for all of the samples. Effective moisture diffusivity values obtained from Fick's second law of diffusion ranged from 6.11 x 10(-10) to 9.31 x 10(-10) m(2) s(-1). The total phenolic contents, antioxidant capacities, and red pigment amounts of the dried peppers varied between 6.95 and 9.45 mg GAE g(-1)dry matter (DM), 2610.43 and 4463.96 mmol AEAC 100 g(-1)DM, and 184 and 443mg 100 g(-1)DM, respectively. Rehydration ability of pretreated samples was similar to or slightly lower than that of the untreated samples. As a result, it can be suggested that ohmic heating before drying at a temperature of 70 0 C. could be a promising alternative pretreatment to decrease drying time and produce high-quality dried red pepper.
URI: https://doi.org/10.3906/tar-2001-62
https://journals.tubitak.gov.tr/cgi/viewcontent.cgi?article=1072&context=agriculture
http://hdl.handle.net/11452/34594
ISSN: 1300-011X
1303-6173
Appears in Collections:Scopus
TrDizin
Web of Science

Files in This Item:
File Description SizeFormat 
İncedayı_2020.pdf1.34 MBAdobe PDFThumbnail
View/Open


This item is licensed under a Creative Commons License Creative Commons