Abstract
Air-drying characteristics of fresh and osmotically pretreated (40°B, 50°B and 60°B sucrose solutions for 9 h) four pepper cultivars namely, Rodo (Capsicum annuum), Shombo (Capsicum frutescens), Bawa (Capsicum frutenscens) and Tatashe (Capsicum annuum), and CIE L*a*b* parameters of air-dried (50, 60, 70 and 80 °C) peppers were investigated. Moisture diffusivity and activation energy (Ea) were calculated from Fick’s law and analogous Arrhenius equation, respectively. Colour difference, chroma and hue angle of fresh- and osmo-oven dried peppers were evaluated. Drying rates occurred predominantly in the falling rate. Moisture diffusivity varied from 8.071 × 10−10–1.048 × 10−8, 7.710 × 10−11–1.018 × 10−9, 9.807 × 10−9–1.746 × 10–8 and 8.748 × 10−10–1.464 × 10−9 m2/s for Bawa, Rodo, Shombo, and Tatashe, respectively. Ea for moisture diffusion during drying of peppers varied from 53.86 to 84.86 kJ/mol and was affected by cultivars and osmotic pretreatment concentration. Osmotic pretreatment and drying temperature had significant effect (p < 0.05) on a*, b*, chroma and hue angle values of dried peppers.
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Falade, K.O., Oyedele, O.O. Effect of osmotic pretreatment on air drying characteristics and colour of pepper (Capsicum spp) cultivars. J Food Sci Technol 47, 488–495 (2010). https://doi.org/10.1007/s13197-010-0083-4
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DOI: https://doi.org/10.1007/s13197-010-0083-4