Pulsed Vacuum Drying of Pepper (Capsicum annuum L.): Effect of High-Humidity Hot Air Impingement Blanching Pretreatment on Drying Kinetics and Quality Attributes
| العنوان: | Pulsed Vacuum Drying of Pepper (Capsicum annuum L.): Effect of High-Humidity Hot Air Impingement Blanching Pretreatment on Drying Kinetics and Quality Attributes |
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| المؤلفون: | Zhihua Geng, Xiao Huang, Jun Wang, Hongwei Xiao, Xuhai Yang, Lichun Zhu, Xiaochen Qi, Qian Zhang, Bin Hu |
| المصدر: | Foods, Vol 11, Iss 318, p 318 (2022) Foods; Volume 11; Issue 3; Pages: 318 |
| بيانات النشر: | MDPI AG, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | Health (social science), Chemical technology, food and beverages, Plant Science, TP1-1185, kinetic modeling, Health Professions (miscellaneous), Microbiology, high-humidity hot-air impingement blanching (HHAIB), polyphenol oxidase activity, drying characteristics, transmission electron microscopy (TEM), pulsed vacuum drying (PVD), Food Science |
| الوصف: | With a high moisture content, fresh peppers are perishable and rot easily. Drying is essential for shelf-life extension. The natural thin wax layer on the pepper surface hinders moisture transfer. Traditionally, chemical dipping or mechanical pricking is used to remove this wax layer. However, in chemical dipping, chemical residues can trigger food-safety issues, while the low efficiency of mechanical pricking hinders its industrial application. Feasible pretreatment methods are advantageous for industrial use. Here, an emerging pretreatment technique (high-humidity hot-air impingement blanching, HHAIB) was used for peppers before drying and its effects on drying characteristics, microstructure, and polyphenol oxidase (PPO) activity were explored. The impact of drying temperature on color parameters and red pigment content of pulsed-vacuum-dried peppers was also evaluated. PPO activity was reduced to less than 20% after blanching at 110 °C for 60 s. HHAIB reduced drying time and PPO activity and promoted chemical-substance release. Effective water diffusivity was highest (5.01 × 10−10 m2/s) after blanching at 110 °C for 90 s, and the brightness value and red pigment content were highest (9.94 g/kg) at 70 °C. HHAIB and pulsed vacuum drying are promising pretreatment and drying methods for enhancing the drying rate and quality of red peppers. |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 2304-8158 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f96ca83af5bdb2956af2d5f9fbae3037Test https://www.mdpi.com/2304-8158/11/3/318Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....f96ca83af5bdb2956af2d5f9fbae3037 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 23048158 |
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