Effect of Different Drying Methods on Physical and Chemical Attributes of Blanched Green Bell Pepper

被引：2
|
作者：
Van Man, Lam [1 ]
Orikasa, Takahiro [2 ]
Koide, Shoji [2 ]
Muramatsu, Yoshiki [3 ]
Tagawa, Akio [1 ]
机构：
[1] Chiba Univ, Grad Sch Hort, Matsudo, Chiba 2718510, Japan
[2] Iwate Univ, Fac Agr, Morioka, Iwate 0208550, Japan
[3] Tokyo Univ Agr, Fac Reg Environm Sci, Setagaya Ku, Tokyo 1568502, Japan
来源：
FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2014年 / 20卷 / 04期
关键词：
green bell pepper; drying; chlorophyll; ascorbic acid; total color difference; reaction kinetic; HOT-AIR; QUALITY CHANGES; ASCORBIC-ACID; KINETICS; LIPOXYGENASE; INACTIVATION; DEGRADATION; PEROXIDASE; COLOR;
D O I：
10.3136/fstr.20.775
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Changes in total chlorophyll and ascorbic acid (AsA) contents and total color difference (TCD) of blanched green bell peppers during hot air and microwave drying were investigated. The dehydration kinetics of unblanched and blanched green bell peppers at 60 degrees C were determined. Total chlorophyll and AsA contents as well as TCD were determined in the range of 40 - 70 degrees C for hot air drying and 500 - 800W for microwave drying. The decomposition rates of total chlorophyll, AsA and TCD followed first order reaction kinetics. Each rate constant exhibited an Arrhenius-type temperature dependence. The activation energies (E) of total chlorophyll, AsA contents and TCD were determined for hot air drying.
引用
收藏
页码：775 / 783
页数：9
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