Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)
Joint Authors
Akabanda, Fortune
Owusu-Kwarteng, James
Kori, Francis K. K.
Source
International Journal of Food Science
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-09-10
Country of Publication
Egypt
No. of Pages
6
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1166912