Effect of Different Drying Methods on Physical and Chemical Attributes of Blanched Green Bell Pepper

被引：2

作者：

Van Man, Lam ^{[1
]}

Orikasa, Takahiro ^{[2
]}

Koide, Shoji ^{[2
]}

Muramatsu, Yoshiki ^{[3
]}

Tagawa, Akio ^{[1
]}

机构：

[1] Chiba Univ, Grad Sch Hort, Matsudo, Chiba 2718510, Japan

[2] Iwate Univ, Fac Agr, Morioka, Iwate 0208550, Japan

[3] Tokyo Univ Agr, Fac Reg Environm Sci, Setagaya Ku, Tokyo 1568502, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2014年 / 20卷 / 04期

关键词：

green bell pepper; drying; chlorophyll; ascorbic acid; total color difference; reaction kinetic; HOT-AIR; QUALITY CHANGES; ASCORBIC-ACID; KINETICS; LIPOXYGENASE; INACTIVATION; DEGRADATION; PEROXIDASE; COLOR;

D O I：

10.3136/fstr.20.775

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Changes in total chlorophyll and ascorbic acid (AsA) contents and total color difference (TCD) of blanched green bell peppers during hot air and microwave drying were investigated. The dehydration kinetics of unblanched and blanched green bell peppers at 60 degrees C were determined. Total chlorophyll and AsA contents as well as TCD were determined in the range of 40 - 70 degrees C for hot air drying and 500 - 800W for microwave drying. The decomposition rates of total chlorophyll, AsA and TCD followed first order reaction kinetics. Each rate constant exhibited an Arrhenius-type temperature dependence. The activation energies (E) of total chlorophyll, AsA contents and TCD were determined for hot air drying.

引用

页码：775 / 783

页数：9

共 50 条

[21] Effect of variety, drying methods and drying temperature on physical and chemical properties of hawthorn leather
Eyiz, Vildan
Tontul, İsmail
Türker, Selman
Journal of Food Measurement and Characterization, 2020, 14 (06): : 3263 - 3269
[22] Effect of Drying Methods on Chemical and Physical Properties of Osmotically Dehydrated Jackfruit
Srinang, J.
Chatasuwankul, N.
Borompichaichartkul, C.
II SOUTHEAST ASIA SYMPOSIUM ON QUALITY MANAGEMENT IN POSTHARVEST SYSTEMS, 2015, 1088 : 579 - 582
[23] Modeling the Drying Kinetics of Green Bell Pepper in a Heat Pump Assisted Fluidized Bed Dryer
Jafari, S. M.
Ghanbari, V.
Ganje, M.
Dehnad, D.
JOURNAL OF FOOD QUALITY, 2016, 39 (02) : 98 - 108
[24] EFFECT OF FRYING GREEN BELL PEPPER ON FOOD GRADE VEGETABLE OIL
HELMY, HE
TAHA, FS
ELNOCKRASHY, AS
GRASAS Y ACEITES, 1988, 39 (03) : 155 - 159
[25] EFFECT OF DEFICIT IRRIGATION AND DIFFERENT FREQUENCIES IN THE PRODUCTION OF BELL PEPPER
Rodriguez Padron, Richard Alberto
Razuri Ramirez, Luis
Swarowsky, Alexandre
Rosales Daboin, Jose
INTERCIENCIA, 2014, 39 (08) : 591 - 596
[26] Effect of different drying methods on chemical composition and bioactivity of tea polysaccharides
Wang, Yuanfeng
Liu, Yangyang
Huo, Jianglei
Zhao, Tingtong
Ren, Jian
Wei, Xinlin
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2013, 62 : 714 - 719
[27] Influence of drying temperature on quality attributes of bell pepper (Capsicum annuum L.): Drying kinetics and modeling, rehydration, color, and antioxidant analysis
Kheto, Ankan
Dhua, Subhamoy
Nema, Prabhat K.
Sharanagat, Vijay Singh
JOURNAL OF FOOD PROCESS ENGINEERING, 2021, 44 (11)
[28] Effects of different cooking methods on the chemical and physical properties of carrots and green peas
Koc, Mehmet
Baysan, Ulas
Devseren, Esra
Okut, Dilara
Atak, Zeynep
Karatas, Haluk
Kaymak-Ertekin, Figen
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2017, 42 : 109 - 119
[29] Active modified atmosphere packaging of yellow bell pepper for retention of physico-chemical quality attributes
Devgan, Kirandeep
Kaur, Preetinder
Kumar, Nitin
Kaur, Amrit
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, 56 (02): : 878 - 888
[30] Active modified atmosphere packaging of yellow bell pepper for retention of physico-chemical quality attributes
Kirandeep Devgan
Preetinder Kaur
Nitin Kumar
Amrit Kaur
Journal of Food Science and Technology, 2019, 56 : 878 - 888

← 1 2 3 4 5 →