ArticleFoods (Basel, Switzerland)2022
Pulsed Vacuum Drying of Pepper (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Pretreatment-Driven Modulation of Green Mango Drying: Kinetics, Energy Consumption, Techno-Functionality, and Environmental Sustainability.Food science & nutrition · 2026Article
- Pre-treatments modulate drying characteristics, moisture removals, pigments and browning substrates, flavor, and microstructure in hot air dried daylily (Frontiers in nutrition · 2026Article
- Drying of Red Chili Pepper (Molecules (Basel, Switzerland) · 2024Article
- Effect of packaging materials and storage duration on the functional quality of red hot peppers (Heliyon · 2024Article
- Design and optimization of heat pump with infrared drying forFrontiers in nutrition · 2024Article
- Effect of blanching and ultrasound pretreatment on moisture migration, uniformity, and quality attributes of dried cantaloupe.Food science & nutrition · 2023Article
- Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Foods (Basel, Switzerland) · 2023Article
- Design and Experiment of Combined Infrared and Hot-Air Dryer Based on Temperature and Humidity Control with Sea Buckthorn (Foods (Basel, Switzerland) · 2023Article
- Effects of Different Drying Methods on Drying Characteristics and Quality ofFoods (Basel, Switzerland) · 2023Article
- Predicting the Moisture Ratio of a Hami Melon Drying Process Using Image Processing Technology.Foods (Basel, Switzerland) · 2023Article
- Drying sea buckthorn berries (Frontiers in nutrition · 2023Article
- Hot Air Drying of Seabuckthorn (Foods (Basel, Switzerland) · 2022Article
- Prediction of Apple Slices Drying Kinetic during Infrared-Assisted-Hot Air Drying by Deep Neural Networks.Foods (Basel, Switzerland) · 2022Article
- Artificial Neural Network Assisted Multiobjective Optimization of Postharvest Blanching and Drying of Blueberries.Foods (Basel, Switzerland) · 2022Article
- Hot-Air Flow Rolling Dry-Blanching Pretreatment Improves the Drying Quality ofFoods (Basel, Switzerland) · 2022Article
- Application of Two-Stage Variable Temperature Drying in Hot Air-Drying of Paddy Rice.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
9 authors.
Funding
Abstract
With a high moisture content, fresh peppers are perishable and rot easily. Drying is essential for shelf-life extension. The natural thin wax layer on the pepper surface hinders moisture transfer. Traditionally, chemical dipping or mechanical pricking is used to remove this wax layer. However, in chemical dipping, chemical residues can trigger food-safety issues, while the low efficiency of mechanical pricking hinders its industrial application. Feasible pretreatment methods are advantageous for industrial use. Here, an emerging pretreatment technique (high-humidity hot-air impingement blanching, HHAIB) was used for peppers before drying and its effects on drying characteristics, microstructure, and polyphenol oxidase (PPO) activity were explored. The impact of drying temperature on color parameters and red pigment content of pulsed-vacuum-dried peppers was also evaluated. PPO activity was reduced to less than 20% after blanching at 110 °C for 60 s. HHAIB reduced drying time and PPO activity and promoted chemical-substance release. Effective water diffusivity was highest (5.01 × 10
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