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- Title
Effect of different drying methods on the components of fresh hot pepper.
- Authors
QI Lijun; WANG Miao; LI Yonggang; HUANG Liyong; LIAN Yunhe
- Abstract
Water content, color value, capsaicin and carotenoid content of fresh hot peppers after three different drying methods were compared. Air-drying, hot-air drying and freeze-drying were applied in the study. During the air drying, color value increased and water content decreased; color value and water loss after freeze-drying were less than those of air-drying; due to higher temperature in hot-air drying, color loss was the most. The capsaicin content after air-drying was significantly higher than that of hot-air and freeze drying. Therefore, air-drying was better than hot-air drying and freeze drying. Temperatures and light effects on carotenoids during the drying process showed that before moisture droped to a certain value, moderate light could promote biosynthesis of pepper carotenoids. Compared to 20°C and 40°C, 30°C was the best temperature for hot peppers drying.
- Subjects
HOT peppers; DRYING; TEMPERATURE effect; CAROTENOIDS; FREEZE-drying; CAPSAICIN; HIGH temperatures
- Publication
China Food Additives, 2022, Vol 33, Issue 7, p158
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2022.07.021