Effects of hot-air drying temperatures on quality of green peppers

Authors

ZHENG Qingyun, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China; Beijing Key Laboratory of fruits and vegetables preservation and processing, Key Laboratory of Biology and Genetic Improvement of Horticultural
WANG Dan, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China; Beijing Key Laboratory of fruits and vegetables preservation and processing, Key Laboratory of Biology and Genetic Improvement of Horticultural
MA Yue, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China; Beijing Key Laboratory of fruits and vegetables preservation and processing, Key Laboratory of Biology and Genetic Improvement of Horticultural
TONG Junmao, College of Science, Shihezi University, Shihezi, Xinjiang 832000, China
ZHAO Xiaoyan, Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China; Beijing Key Laboratory of fruits and vegetables preservation and processing, Key Laboratory of Biology and Genetic Improvement of Horticultural

Abstract

The characteristics of green peppers were investigated after treated with hot-air drying at temperatures of 55, 60, 65 and 70 ℃. Then the qualities of dried peppers were analyzed and compared. The results showed that the drying rate and decline of water activity (a_w) were faster as the hot-air drying at higher temperature. Compared with other dried peppers, the treatment dried at 70 ℃ displayed higher the preservation of chlorophyll, Vc, rehydration radio, the hardness and toughness. However, the drying time was too long when peppers dried at 55 ℃, which could cause high production costs. Considered the qualities of dried peppers, the temperature of 60 ℃ was suitable for drying pepper products.

Publication Date

6-28-2015

First Page

158

Last Page

161

DOI

10.13652/j.issn.1003-5788.2015.03.037

Recommended Citation

Qingyun, ZHENG; Dan, WANG; Yue, MA; Junmao, TONG; and Xiaoyan, ZHAO (2015) "Effects of hot-air drying temperatures on quality of green peppers," Food and Machinery: Vol. 31: Iss. 3, Article 37.
DOI: 10.13652/j.issn.1003-5788.2015.03.037
Available at: https://www.ifoodmm.cn/journal/vol31/iss3/37

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