The effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder (Capsicum annuum L.)

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dc.contributor.authorKoc, Gulsah Caliskan
dc.date.accessioned2020-12-01T12:01:19Z
dc.date.available2020-12-01T12:01:19Z
dc.date.issued2020
dc.departmentEge Üniversitesien_US
dc.description.abstractThe objective of this study was to investigate the effects of different drying processes (microwave, freeze, convective hot air, and vacuum drying) and microwave finish drying (FD + MD and CD + MD) on the physical and powder properties of the red pepper powder. the effect of moisture content on the powder properties and the relationship between microwave output power or drying temperature and physical and powder properties were also determined by using most common mathematical models (linear, power, logarithmic, and quadratic). Results showed that an increase in both microwave output power and temperature (for CD and VD) generally resulted in a decrease in drying time, moisture content, and chroma and an increase in bulk and tapped density values. the drying time, moisture content, and water activity values can be significantly decreased, whereas, the color values can be significantly increased by combining FD and CD with microwave finish drying (P < 0.05). the moisture content (y = - 1.94 ln(x) + 7.6455, R-2 = 0.9905), bulk (y = 54.224 ln(x) + 153.71, R-2 = 0.9705), tapped (y = 61.7 ln(x) + 225.6, R-2 = 0.9994) and particle densities (y = - 327.4 ln(x) + 2260.5, R-2 = 0.9966), and porosity (y = - 3.778 ln(x) + 89.806, R-2 = 0.9586) values followed a logarithmic trend depending on the increase in the convective hot air drying temperature. the inverse relationship was observed between the moisture content, bulk and tapped densities of the red pepper powders.en_US
dc.identifier.doi10.1007/s13197-020-04496-1en_US
dc.identifier.endpage4587en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-85084438290en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage4576en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-020-04496-1
dc.identifier.urihttps://hdl.handle.net/11454/62388
dc.identifier.volume57en_US
dc.identifier.wosWOS:000531918400005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal of Food Science and Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRed pepperen_US
dc.subjectDryingen_US
dc.subjectMicrowave finish dryingen_US
dc.subjectPowder propertiesen_US
dc.subjectPorosityen_US
dc.titleThe effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder (Capsicum annuum L.)en_US
dc.typeArticleen_US

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