Faculty of Agriculture, Department of Food Engineering, Bursa Uludag University, 16059, Bursa, Turkey.
Department of Crop and Animal Production, Sivas Vocational School of Higher Education, Sivas Cumhuriyet University, 58140, Sivas, Turkey.
Food Sci Technol Int. 2024 Apr;30(3):185-196. doi: 10.1177/10820132221132903. Epub 2023 Jan 12.
In this study, the effect of pretreatments (hot water blanching, microwave blanching and ohmic heating) on drying kinetics and quality characteristics of green bell pepper dried at 60, 70 and 80 °C was investigated. Four mathematical models were fitted to experimental data and model was found to be the best for all the samples. Rehydration ability of only ohmic heating pretreated peppers was higher than untreated ones. Total polyphenol (TP) content and antioxidant capacity (AC) of dried peppers varied between 3.21-5.08 mg gallic acid equivalent (GAE)/g dry matter (DM) and 1037.57-2407.40 mmol AAE/100 g DM, respectively. The content of ascorbic acid (AA) in dried samples was in the range of 187.25-722.55 µg/g DM. The bioaccessibility of TP after digestion varied from 79.44 to 97.73%. Losses of chlorophyll a and b were very high in all samples compared to fresh ones but the most in control samples.
本研究考察了预处理（热水烫漂、微波烫漂和欧姆加热）对在 60、70 和 80°C 下干燥的绿甜椒干燥动力学和品质特性的影响。将四个数学模型拟合到实验数据中，结果发现 模型最适合所有样品。仅欧姆加热预处理的辣椒的复水能力高于未处理的辣椒。干椒的总多酚（TP）含量和抗氧化能力（AC）分别在 3.21-5.08 mg 没食子酸当量（GAE）/g 干物质（DM）和 1037.57-2407.40 mmol AAE/100 g DM 之间变化。干燥样品中抗坏血酸（AA）的含量在 187.25-722.55 µg/g DM 范围内。消化后 TP 的生物利用度在 79.44%至 97.73%之间变化。与新鲜样品相比，所有样品中叶绿素 a 和 b 的损失都非常高，但对照样品中的损失最大。
