<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>This work aimed to study the effect of convection drying on bioactive substances and on the texture profile of red pepper. Four mathematical models were used to model the drying kinetics, as a function of the temperature and the thickness of slices. These models are largely in agreement with experimental data. Effective diffusivity, Arrhenius constant, activation energy and thermal properties changed with temperature of dry process. The two varieties of pepper used in this work demonstrated a very high degree of spiciness (144799.37-160899.37 SU). This property is related to the high contents of capsaicin (39.60-44.01 mg/g) and dihydrocapsaicin (32.33-35.95 mg/g). Our results revealed that brittleness, hardness 1 and 2, firmness, chewiness, gumminess appearance and Young’s modulus are very important attributes in determining the textural profile of dried red pepper. Also, drying causes a strong degradation of natural pigments of red pepper and consequently decreases attractiveness of the texture profile. To avoid that, red pepper should be pretreated before the application of hot air drying.</p>
</abstract>

This work aimed to study the effect of convection drying on bioactive substances and on the texture profile of red pepper. Four mathematical models were used to model the drying kinetics, as a function of the temperature and the thickness of slices. These models are largely in agreement with experimental data. Effective diffusivity, Arrhenius constant, activation energy and thermal properties changed with temperature of dry process. The two varieties of pepper used in this work demonstrated a very high degree of spiciness (144799.37-160899.37 SU). This property is related to the high contents of capsaicin (39.60-44.01 mg/g) and dihydrocapsaicin (32.33-35.95 mg/g). Our results revealed that brittleness, hardness 1 and 2, firmness, chewiness, gumminess appearance and Young’s modulus are very important attributes in determining the textural profile of dried red pepper. Also, drying causes a strong degradation of natural pigments of red pepper and consequently decreases attractiveness of the texture profile. To avoid that, red pepper should be pretreated before the application of hot air drying.

Convection Drying Influence on Thermo-Physical Properties, Bioactive Substances, Color and Texture Profile of Red Pepper (<italic>Capsicum Spp)</italic>

Laboratory of Promotion of Innovation in Agriculture in Arid Regions

Laboratory of Genetics, Biotechnology and Valorization of Bio-resources

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Convection Drying Influence on Thermo-Physical Properties, Bioactive Substances, Color and Texture Profile of Red Pepper (

This work aimed to study the effect of convection drying on bioactive substances and on the texture profile of red pepper. Four mathematical models were used...

Convection Drying Influence on Thermo-Physical Properties, Bioactive Substances, Color and Texture Profile of Red Pepper (Capsicum Spp)

Publicado en línea: 09 jul 2022

Páginas: 83 - 98

Recibido: 03 feb 2022

Aceptado: 20 abr 2022

DOI: https://doi.org/10.2478/aucft-2022-0007

Palabras clave
Red pepper, Modelling, Thermophysical properties, Pigments, Texture Profile analysis (TPA)

© 2022 Salima Baississe et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Convection Drying Influence on Thermo-Physical Properties, Bioactive Substances, Color and Texture Profile of Red Pepper (Capsicum Spp)

Publicado en línea: 09 jul 2022

Páginas: 83 - 98

Recibido: 03 feb 2022

Aceptado: 20 abr 2022

DOI: https://doi.org/10.2478/aucft-2022-0007

Palabras claveRed pepper, Modelling, Thermophysical properties, Pigments, Texture Profile analysis (TPA)

© 2022 Salima Baississe et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Palabras clave
Red pepper, Modelling, Thermophysical properties, Pigments, Texture Profile analysis (TPA)