Dehydration of "dedo de moça" pepper: kinetics and phytochemical concentration

Food Science and Technology (Campinas)

Izabel Cristina Freitas Moraes²  Paulo José Do Amaral Sobral²  Ivanise Guilherme Branco¹  Tatiana Bazo Ré²  Catarina Abdalla Gomide¹ 

[1] ,Universidade de São Paulo Faculdade de Zootecnia e Engenharia de Alimentos Departamento de Engenharia de AlimentosPirassununga SP ,Brasil

关键词: "dedo de moça" pepper;    drying curves;    mathematical models;    quality parameters;    pimenta dedo de moça;    curvas de secagem;    modelos matemáticos;    parâmetros de qualidade;   

DOI  :  10.1590/S0101-20612013000500020

来源: SciELO

【 摘 要 】

Red pepper is rich in vitamin C and other phytochemicals and can be consumed as a dehydrated product. The evaluation of the best drying conditions can ensure a better quality product. This study aimed to investigate the effect of air temperature (55, 65, and 75 ºC) on drying kinetics of red peppers and on vitamin C, total phenolic content, and color of dried pepper as compared to the fresh product. Dehydration was carried out in a forced convection oven. Drying kinetics was determined by periodic weighting until constant weight. The moisture content of the fresh pepper was approximately 86%. The drying curves were fitted to three different models available in the literature. The Page model showed the best fit for this process. Analysis of variance revealed that the air drying temperature significantly influenced (p < 0.05) the quality parameters (vitamin C content, total phenolic content, and color) of the dried pepper as compared to the fresh pepper. After drying, the vitamin C retention increased with reduced air-drying temperature. In general, products dried at lower temperatures exhibited better quality due to reduced losses of bioactive compounds.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License