ArticleFoods (Basel, Switzerland)2021
The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 47 citations in OpenAlex.
- Traditional and Non-Conventional Methods of Pre-Treatment of Biological Raw Materials for Drying Food.Foods (Basel, Switzerland) · 2026Review
- The Effect of Pretreatments and Infrared Drying on the Quality of White Radish Slices.Foods (Basel, Switzerland) · 2026Article
- Analysis of changes in nutritional compounds of dried yellow chili after different processing treatments.Scientific reports · 2024Article
- Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (Food science and biotechnology · 2024Article
- Implementation of fuzzy logic control algorithm for temperature control in robusta rotary dryer coffee bean dryer.MethodsX · 2024Article
- Simultaneous effect of medicinal plants as natural photosensitizers and low-level laser on photodynamic inactivation.Lasers in medical science · 2024Article
- Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review.Food science and biotechnology · 2023Review
- Article
- Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Foods (Basel, Switzerland) · 2023Article
- Review
- Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave-Convective Methods.Molecules (Basel, Switzerland) · 2022Article
- The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries.Molecules (Basel, Switzerland) · 2022Article
- Influence of Fermentation Beetroot Juice Process on the Physico-Chemical Properties of Spray Dried Powder.Molecules (Basel, Switzerland) · 2022Article
- Pulsed Vacuum Drying of Pepper (Foods (Basel, Switzerland) · 2022Article
- Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field-A Comparison Study.Foods (Basel, Switzerland) · 2021Article
- The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products.Molecules (Basel, Switzerland) · 2021Article
- The Quality of Infrared Rotary Dried Terebinth (Molecules (Basel, Switzerland) · 2021Article
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
It has been demonstrated previously in the literature that utilization of PEF or a combination of a pulsed electric field (PEF) and ultrasounds (US) can facilitate dehydration processes and improve the quality of dried products even better than the application of thermal methods such as blanching. The aim of the study was to evaluate the quality of red bell pepper subjected to freeze-drying preceded by blanching or PEF or US treatment applied in a single and combined mode. Furthermore, the freeze-drying was preceded by shock freezing or vacuum freezing performed inside the freeze-dryer as a result of pressure drop during the first stage of freeze-drying. All of the analyzed technological variants enhanced the drying kinetics when compared to the intact material. Freeze-dried bell pepper subjected to non-thermal pretreatment exhibited higher vitamin C, total phenolic and carotenoids content than blanched material despite the fact that blanching reduced drying time the most compared to all other analyzed methods.
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