Drying of Red Chili Pepper (<i>Capsicum annuum</i> L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile.

ABSTRACT: Studies were conducted focusing on the drying of chili pepper fruits (Capsicum annuum L.), cultivar Cyklon, using convective (AD), convective-microwave (AMD), vacuum (VD), and freeze-drying (FD) methods. The influence of the drying method and temperature on the kinetics of the process and selected quality attributes of the dried product were evaluated. It was demonstrated that the Midilli model best described the drying kinetics for all methods across the entire measurement range. FD and VD produced dried products with the highest brightness and the greatest value of the a* color parameter. The lowest b* color parameter was observed for the product dried using FD at 40 °C, while the highest b* value was noted for samples dried using AMD (100 W) at 60 °C. The highest carotenoid reten

SUBMITTER: Krzykowski A 

PROVIDER: S-EPMC11548023 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature