A comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper

In this study, the effect of pretreatments (hot water blanching, microwave blanching and ohmic heating) on drying kinetics and quality characteristics of green bell pepper dried at 60, 70 and 80 °C was investigated. Four mathematical models were fitted to experimental data and Logarithmic model was...

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Bibliographic Details
Published in:Food science and technology international 2024-04, Vol.30 (3), p.185-196
Main Authors: Erol, Nihal Turkmen, Incedayi, Bige, Sari, Ferda, Copur, Omer Utku
Format: Article
Language:English
Subjects:
Antioxidants
Ascorbic Acid
Capsicum
Chlorophyll A
Desiccation
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Summary:In this study, the effect of pretreatments (hot water blanching, microwave blanching and ohmic heating) on drying kinetics and quality characteristics of green bell pepper dried at 60, 70 and 80 °C was investigated. Four mathematical models were fitted to experimental data and Logarithmic model was found to be the best for all the samples. Rehydration ability of only ohmic heating pretreated peppers was higher than untreated ones. Total polyphenol (TP) content and antioxidant capacity (AC) of dried peppers varied between 3.21-5.08 mg gallic acid equivalent (GAE)/g dry matter (DM) and 1037.57–2407.40 mmol AAE/100 g DM, respectively. The content of ascorbic acid (AA) in dried samples was in the range of 187.25–722.55 µg/g DM. The bioaccessibility of TP after in-vitro digestion varied from 79.44 to 97.73%. Losses of chlorophyll a and b were very high in all samples compared to fresh ones but the most in control samples.
ISSN:1082-0132
1532-1738
DOI:10.1177/10820132221132903