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Food Qual Safet
    
Impact of blanching pretreatment on the drying rate and energy consumption during far-infrared drying of Paprika (Capsicum annuum L.) 
Takahiro Orikasa,* Naoki Ono,** Takashi Watanabe,*** Yasumasa Ando,*** Takeo Shiina**** and Shoji Koide*
*Faculty of Agriculture, Iwate University, Morioka, **IARC Kenpoku Agricultural Research Institute, Kunohe, Iwate, ***Food Research Institute, NARO, Tsukuba, Ibaraki, and ****Graduate School of Horticulture, Chiba University, Matsudo, Japan
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Abstract  
We incorporated a superheated steam blanching pretreatment step into a paprika drying process and compared the far-infrared (FIR) drying rates, hardness of the sample surfaces, cell membrane stabilities, and energy consumption of blanched and non-blanched paprika. The average drying rate of blanched paprika samples during FIR drying was higher than that of non-blanched samples. The hardness and cell membrane stability of dried blanched samples were lower than those of non-blanched samples. We estimated that the softening of the sample surfaces and injury to the cell membranes caused the drying rate to increase. The total energy consumption of the FIR drying of paprika was reduced by approximately 30% by introducing the blanching pretreatment. These findings contribute to the development of environmentally friendly FIR drying techniques for paprika.


Key wordsblanching      cell membrane stability      energy consumption      far-infrared drying      hardness     
Published: 01 June 2018
Corresponding Authors: Takahiro Orikasa, Faculty of Agriculture, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550, Japan.      E-mail: orikasa@iwate-u.ac.jp
Cite this article:

Takahiro Orikasa, Naoki Ono, Takashi Watanabe, Yasumasa Ando, Takeo Shiina and Shoji Koide. Impact of blanching pretreatment on the drying rate and energy consumption during far-infrared drying of Paprika (Capsicum annuum L.) . Food Qual Safet, 2018, 2(2): 97-103.

URL:

http://www.zjujournals.com/fqs/10.1093/fqsafe/fyy006     OR     http://www.zjujournals.com/fqs/Y2018/V2/I2/97


热烫预处理对红辣椒远红外干燥过程中干燥速率和能耗的影响

我们在辣椒粉干燥过程中引入了过热蒸汽漂白预处理步骤,并比较了热烫和未烫过的辣椒粉的远红外(FIR)干燥速率,样品表面硬度,细胞膜稳定性以及能耗。 FIR干燥过程中烫漂辣椒样品的平均干燥速率高于未烫漂样品。干燥的热烫样品的硬度和细胞膜稳定性低于未热烫的样品。推测样品表面的软化和细胞膜的损伤导致干燥速率增加。通过引入热烫预处理,辣椒干燥的总能耗减少了大约30%。以上研究发现有助于辣椒粉环保型FIR干燥技术的发展。

关键词: 热烫,  细胞膜稳定性,  能耗,  远红外干燥,  硬度 
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