These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
Pubmed for Handhelds
PUBMED FOR HANDHELDS
Search MEDLINE/PubMed
Title: Effect of osmotic pretreatment on air drying characteristics and colour of pepper (Capsicum spp) cultivars. Author: Falade KO, Oyedele OO. Journal: J Food Sci Technol; 2010 Oct; 47(5):488-95. PubMed ID: 23572676. Abstract: Air-drying characteristics of fresh and osmotically pretreated (40°B, 50°B and 60°B sucrose solutions for 9 h) four pepper cultivars namely, Rodo (Capsicum annuum), Shombo (Capsicum frutescens), Bawa (Capsicum frutenscens) and Tatashe (Capsicum annuum), and CIE L*a*b* parameters of air-dried (50, 60, 70 and 80 °C) peppers were investigated. Moisture diffusivity and activation energy (Ea) were calculated from Fick's law and analogous Arrhenius equation, respectively. Colour difference, chroma and hue angle of fresh- and osmo-oven dried peppers were evaluated. Drying rates occurred predominantly in the falling rate. Moisture diffusivity varied from 8.071 × 10(-10)-1.048 × 10(-8), 7.710 × 10(-11)-1.018 × 10(-9), 9.807 × 10(-9)-1.746 × 10(-8) and 8.748 × 10(-10)-1.464 × 10(-9) m(2)/s for Bawa, Rodo, Shombo, and Tatashe, respectively. Ea for moisture diffusion during drying of peppers varied from 53.86 to 84.86 kJ/mol and was affected by cultivars and osmotic pretreatment concentration. Osmotic pretreatment and drying temperature had significant effect (p < 0.05) on a*, b*, chroma and hue angle values of dried peppers.[Abstract] [Full Text] [Related] [New Search]