Infrared Drying Kinetics and Color Qualities of Organic and Conventional Sweet Red Peppers
نویسندگان
چکیده
This study compares the infrared drying kinetics, effective moisture diffusivity, activation energy and color qualities of organically conventionally produced sweet red peppers (Capsicum annum L.) dried at three different temperatures (60, 70 80°C). Results showed that entire process for both organic conventional took place mainly in falling rate period. Increasing temperature decreased time considerably. No significant difference was found between times peppers. The Midilli model yielded best fit all data points coefficient increased with increase temperature. diffusivity values pepper samples were slightly higher than those samples. result to be compatible characteristic curves. Higher resulted brighter powder which is more preferable by consumers. Infrared 60°C powders terms quality. Moreover, 70°C also judged as acceptable applications quality since they gave nearest redness yellowness ratios brightness compared fresh Overall, instead about 22% savings can used produce high or better
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ژورنال
عنوان ژورنال: Journal of Tekirdag Agricultural Faculty
سال: 2021
ISSN: ['1302-7050']
DOI: https://doi.org/10.33462/jotaf.750623