Effect of pre-treatments on drying, rehydration, and color characteristics of red pepper ('Charliston' variety)

Food Science and Biotechnology

Volumn 21, Issue 4, 2012, Pages 1013-1022

  Doymaz, Ibrahim ^a   Kocayigit, Fergün ^a  

^a YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

activation energy; color; drying; effective moisture diffusivity; pre treatment; red pepper; rehydration capacity

Indexed keywords

AIR TEMPERATURE; AIR VELOCITIES; BEST MODEL; CITRIC ACID SOLUTION; COLOR CHARACTERISTICS; DRYING CHARACTERISTICS; DRYING MODEL; DRYING PROCESS; EFFECTIVE MOISTURE DIFFUSIVITY; ETHYL OLEATE; FICK'S DIFFUSION MODEL; MOISTURE TRANSFER; PRE-TREATMENT; PRE-TREATMENTS; RED PEPPERS; REHYDRATION CAPACITY; TEMPERATURE RANGE;

ACTIVATION ENERGY; AIR; CITRIC ACID; COLOR; MOISTURE CONTROL;

DRYING;

CAPSICUM ANNUUM VAR. ANNUUM;

EID: 84866107865     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-012-0132-z     Document Type: Article

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