The effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder
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ORIGINAL ARTICLE
The effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder (Capsicum annuum L.) Gu¨ls¸ ah C ¸ alıs¸ kan Koc¸1
Revised: 9 April 2020 / Accepted: 29 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The objective of this study was to investigate the effects of different drying processes (microwave, freeze, convective hot air, and vacuum drying) and microwave finish drying (FD ? MD and CD ? MD) on the physical and powder properties of the red pepper powder. The effect of moisture content on the powder properties and the relationship between microwave output power or drying temperature and physical and powder properties were also determined by using most common mathematical models (linear, power, logarithmic, and quadratic). Results showed that an increase in both microwave output power and temperature (for CD and VD) generally resulted in a decrease in drying time, moisture content, and chroma and an increase in bulk and tapped density values. The drying time, moisture content, and water activity values can be significantly decreased, whereas, the color values can be significantly increased by combining FD and CD with microwave finish drying (P \ 0.05). The moisture content (y = - 1.94 ln(x) ? 7.6455, R2 = 0.9905), bulk (y = 54.224 ln(x) ? 153.71, R2 = 0.9705), tapped (y = 61.7 ln(x) ? 225.6, R2 = 0.9994) and particle densities (y = - 327.4 ln(x) ? 2260.5, R2 = 0.9966), and porosity (y = - 3.778 ln(x) ? 89.806, R2 = 0.9586) values followed a logarithmic trend depending on the increase in the convective hot air drying temperature. The inverse relationship was observed between the moisture content, bulk and tapped densities of the red pepper powders.
& Gu¨ls¸ ah C¸alıs¸ kan Koc¸ [email protected] 1
Food Engineering Department, Ege University, Bornova, I˙zmir, Turkey
Keywords Red pepper Drying Microwave finish drying Powder properties Porosity List of symbols a, b, c a* ANOVA b* BI CD CD-RP CD ? MD CD ? MD-RP cm CI FD FD-RP FD ? MD FD ? MD-RP g h HR kg L* mbar min MD MD-RP MHz mm kPa R2
Constants of models Redness/greenness Analysis of variance Blueness/yellowness Browning Index Convective hot air drying Red pepper dried by convective hot air drying Convective hot air drying ? microwave finish drying Red pepper dried by CD ? MD Centimeter Carr Index Freeze drying Red pepper dried by freeze-drying Freeze drying ? microwave finish drying Red pepper dried by FD ? MD Gram Hours Hausner ratio Kilogram Lightness Millibar Minute Microwave oven drying Red pepper dried by the microwave oven Megahertz Millimeter Kilo Pascal Correlation coefficient
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J Food Sci Technol
RP s VD VD-RP W wb x y YI e DE qbulk qtapped qparticle
Red pepper pulp Second Vacuum oven drying Red pepper dried by vacuum oven Watt Wet basis Independent variable (microwave power or drying temperature) Dependent variable (physical or powder properties) Yellowness Index Porosity (%) Total color change Bulk density (kg/m3) T
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