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Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)
المؤلفون المشاركون
Akabanda, Fortune
Owusu-Kwarteng, James
Kori, Francis K. K.
المصدر
International Journal of Food Science
العدد
المجلد 2017، العدد 2017 (31 ديسمبر/كانون الأول 2017)، ص ص. 1-6، 6ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2017-09-10
دولة النشر
مصر
عدد الصفحات
6
الملخص EN
The objective of this work was to determine the effects of blanching and two drying methods, open-sun drying and natural convection solar drying, on the quality characteristics of red pepper.
A 2 × 3 factorial design with experimental factors as 2 drying methods (open-sun drying and use of solar dryer) and 3 levels of pepper blanching (unblanched, blanched in plain water, and blanched in 2% NaCl) was conducted.
Dried pepper samples were analysed for chemical composition, microbial load, and consumer sensory acceptability.
Blanching of pepper in 2% NaCl solution followed by drying in a natural convection solar dryer reduced drying time by 15 hours.
Similarly, a combination of blanching and drying in the solar dryer improved microbial quality of dried pepper.
However, blanching and drying processes resulted in reduction in nutrients such as vitamin C and minerals content of pepper.
Blanching followed by drying in natural convection solar dryer had the highest consumer acceptability scores for colour and overall acceptability, while texture and aroma were not significantly (p>0.05) affected by the different treatments.
Therefore, natural convection solar dryer can be used to dry pepper with acceptable microbial and sensory qualities, as an alternative to open-sun drying.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Owusu-Kwarteng, James& Kori, Francis K. K.& Akabanda, Fortune. 2017. Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.). International Journal of Food Science،Vol. 2017, no. 2017, pp.1-6.
https://search.emarefa.net/detail/BIM-1166912
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Owusu-Kwarteng, James…[et al.]. Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.). International Journal of Food Science No. 2017 (2017), pp.1-6.
https://search.emarefa.net/detail/BIM-1166912
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Owusu-Kwarteng, James& Kori, Francis K. K.& Akabanda, Fortune. Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.). International Journal of Food Science. 2017. Vol. 2017, no. 2017, pp.1-6.
https://search.emarefa.net/detail/BIM-1166912
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1166912
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
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