Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content

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dc.contributor.authorArslan, D.
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T18:14:05Z
dc.date.available2020-03-26T18:14:05Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe sun, oven (50 and 70 degrees C) and microwave oven (210 and 700W) drying behaviors of red bell-pepper slices were investigated. Effects of these drying methods in terms of colour indices and antioxidant activity of pepper slices were also studied. "Midilli and Kucuk" model exhibited high coefficient of determination (R-2) values for all the drying methods used in the assay, ranging between 0.994-0.999, while "Page" and "Modified Page" models fit better for oven drying at 70 degrees C. The calculated effective diffusivity (D-eff) values (m(2)/s) of pepper slices for the drying processes ranged between 0.31 and 87.39 x 10(-9). Sun dried and followed by microwave oven (700W) dried samples revealed the highest L*, a* and b* colour values than the other dried samples. Microwave oven dried (210W) and oven dried (50 degrees C) samples exhibited the lowest TEAC and DPPH radical scavenging activities among the dried samples. Crown Copyright (C) 2010 Published by Elsevier B.V. on behalf of The Institution of Chemical Engineers. All rights reserved.en_US
dc.description.sponsorshipSelcuk University Office of Scientific Research Projects (S.U.-BAP, Konya-Turkey)Selcuk Universityen_US
dc.description.sponsorshipThis study was supported by Selcuk University Office of Scientific Research Projects (S.U.-BAP, Konya-Turkey).en_US
dc.identifier.doi10.1016/j.fbp.2010.09.009en_US
dc.identifier.endpage513en_US
dc.identifier.issn0960-3085en_US
dc.identifier.issn1744-3571en_US
dc.identifier.issueC4en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage504en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.fbp.2010.09.009
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26297
dc.identifier.volume89en_US
dc.identifier.wosWOS:000297081800037en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIERen_US
dc.relation.ispartofFOOD AND BIOPRODUCTS PROCESSINGen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectDryingen_US
dc.subjectRed bell-pepperen_US
dc.subjectColouren_US
dc.subjectAntioxidant propertiesen_US
dc.titleDehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant contenten_US
dc.typeArticleen_US

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