Effect of drying temperatures and pre-treatments on drying characteristics, energy consumption, and quality of bell pepper

Authors

  • Toyosi Tunde-Akintunde Ladoke Akintola University of Technology
  • Olusegun Oyelade Ladoke Akintola University of Technology
  • Babatunde Akintunde Federal College of Agriculture

Keywords:

Modeling, Energy consumption, Rehydration index, color, pepper

Abstract

Abstract: The effect of air temperature (50°C, 60°C, 70°C, 80°C and 90°C) and pre-treatments (steam, water palm oil-water, groundnut oil-water blanching) on the drying characteristics and quality of bell pepper was investigated.  The results were fitted to six thin-layer drying models and Parabolic model gave the best fit.  The pretreated samples dried faster than untreated samples and had lower values of total energy needed and specific energy requirement.  The ascorbic acid content, color and rehydration index varied from 129.1 to 316.8 mg/100 g dry matter, 0.1 to 0.9, 22 to 33 mL and pretreated dried pepper generally had higher values than untreated samples.

 

Keywords: modeling, energy consumption, Rehydration index, color, pepper

Author Biographies

Toyosi Tunde-Akintunde, Ladoke Akintola University of Technology

Department of Food Science and Enginering

Senior Lecturer

Olusegun Oyelade, Ladoke Akintola University of Technology

Department of Food Science and Enginering

Associate Professor

Babatunde Akintunde, Federal College of Agriculture

Department of Agricultural Engineering

Principal Lecturer

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Published

2014-06-29

Issue

Section

VI-Postharvest Technology and Process Engineering