Journal
FOOD QUALITY AND SAFETY
Volume 2, Issue 2, Pages 97-103Publisher
OXFORD UNIV PRESS
DOI: 10.1093/fqsafe/fyy006
Keywords
blanching; cell membrane stability; energy consumption; far-infrared drying; hardness
Categories
Funding
- JSPS KAKENHI [JP16H05001, JP17K08015]
- Grants-in-Aid for Scientific Research [16H05001, 17H01499] Funding Source: KAKEN
Ask authors/readers for more resources
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available