Effect of pre-treatments on drying, rehydration, and color characteristics of red pepper ('Charliston' variety)

The drying characteristics of red pepper were examined in convection dryer at a temperature range of 55-70℃ with a constant air velocity of 2 m/s. The red peppers were pre-treated with ethyl oleate and citric acid solutions before drying process. Drying process continued until sample moisture fell d...

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Bibliographic Details
Published in:Food science and biotechnology 2012, 21(4), , pp.1013-1022
Main Authors: Doymaz, Ibrahim, Yildiz Technical University, Istanbul, Turkey, Kocayigit, Fergun, Yildiz Technical University, Istanbul, Turkey
Format: Article
Language:English
Subjects:
activation energy
Air temperature
Chemistry
Chemistry and Materials Science
Citric acid
COLOR
COLOUR
Convection
COULEUR
Data processing
Diffusion
DRYING
effective moisture diffusivity
Food Science
Nutrition
pre-treatment
red pepper
Rehydration
rehydration capacity
Research Article
SECADO
SECHAGE
Temperature effects
식품과학
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Summary:The drying characteristics of red pepper were examined in convection dryer at a temperature range of 55-70℃ with a constant air velocity of 2 m/s. The red peppers were pre-treated with ethyl oleate and citric acid solutions before drying process. Drying process continued until sample moisture fell down to 0.12 kg water/kg d.m. It was observed that drying, rehydration, and color characteristics were significantly influenced by air temperature and pretreatments. Moisture transfer from red peppers was described by applying the Fick's diffusion model, and the effective moisture diffusivity was calculated. The effective moisture diffusivity ranged from 5.72×10∨-10 to 1.75×10∨-9 ㎡/s for the studied temperature range. The values of activation energy (E∧a) were 50.27, 49.21, and 48.45 kJ/mol for control, pre-treated with citric acid, and ethyl oleate, respectively. Drying data was fitted to 4 drying models, and the best models were logarithmic and Page.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-012-0132-z