Drying of selected major spices: Characteristics and influencing parameters, drying technologies, quality retention and energy saving, and mathematical models

P Majumder, A Sinha, R Gupta, SS Sablani - Food and Bioprocess …, 2021 - Springer
Demand for value-added spices all year round has warranted suitable post-harvest
processing, since most are non-perennial by nature and perishable owing to enzymatic or …

Oleoresins from Capsicum spp.: Extraction Methods and Bioactivity

G Melgar-Lalanne, AJ Hernández-Álvarez… - Food and Bioprocess …, 2017 - Springer
Capsicum spp. fruit is one of the most produced vegetables around the world, and it is
consumed both as fresh vegetable and as a spice like a food additive for their characteristic …

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var …

A Vega-Gálvez, K Di Scala, K Rodríguez… - Food chemistry, 2009 - Elsevier
Red pepper has been recognised as an excellent source of antioxidants, being rich in
ascorbic acid and other phytochemicals. Drying conditions, particularly temperature, leads to …

Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content

D Arslan, MM Özcan - Food and bioproducts processing, 2011 - Elsevier
The sun, oven (50 and 70° C) and microwave oven (210 and 700W) drying behaviors of red
bell-pepper slices were investigated. Effects of these drying methods in terms of colour …

Intermittent microwave–convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality

Y Soysal, Z Ayhan, O Eştürk, MF Arıkan - Biosystems engineering, 2009 - Elsevier
In this research, effectiveness of various microwave–convective drying treatments were
compared to convective air drying and commercial belt drying to establish the most …

The effect of drying method and storage on color characteristics of paprika

A Topuz, H Feng, M Kushad - LWT-Food Science and Technology, 2009 - Elsevier
Discoloration and microbial proliferation are two major problems associated with production
of paprika (Capsicum annuum L.) with traditional drying methods. In the present study, the …

Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic …

J Wang, XH Yang, AS Mujumdar, XM Fang, Q Zhang… - Food Chemistry, 2018 - Elsevier
Abstract Effect of high-humidity hot air impingement blanching on photochemical
degradation kinetics (red pigments and ascorbic acid) and antioxidant capacity changes (2 …

Impact of pulsed electric fields on vacuum drying kinetics and physicochemical properties of carrot

C Liu, A Pirozzi, G Ferrari, E Vorobiev… - Food Research …, 2020 - Elsevier
The effect of pulsed electric fields (PEF) on the kinetics of vacuum drying (VD) and
rehydration of carrot tissue was studied. The intensity of PEF treatment was E= 0.6 kV/cm …

Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)

M Lučić, N Potkonjak, I Sredović Ignjatović, S Lević… - Foods, 2023 - mdpi.com
This study investigates the effects of ultrasound, in combination with chemical pretreatments,
on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2, 2 …

Effect of chemical and physical pretreatments on the convective drying of cape gooseberry fruits (Physalis peruviana)

JE Vásquez-Parra, CI Ochoa-Martínez… - Journal of Food …, 2013 - Elsevier
Drying of cape gooseberry fruits is a slow process because of the low permeability to
moisture of the fruit's waxy skin. In this work, the effect of chemical pretreatments (sunflower …