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The aims of this research were to evaluate the influence of intermittent microwave drying on the moisture diffusion and color qualities of organically and conventionally grown sweet red peppers and mathematically express drying kinetic data. Pepper samples of 150 g were dried at 150, 300 and 450 W using a microwave oven. Results showed that intermittent microwave drying at 450 W occurred mainly in the falling rate period, whereas drying at lower powers resulted in relatively longer constant rate periods for both peppers types. The Midilli model provided the best fit for all data. The moisture diffusivity (Deff) values of organic and conventional samples ranged from 59.69 × 10−10 to 182.01 × 10−10 m2s−1 and from 59.11 × 10−10 to 181.01 × 10−10 m2s−1, respectively, and the difference was insignificant. The pre-exponential factor for the Arrhenius equation (D0) and activation energy (Ea) values were almost identical for both product types. Overall, organic or conventional growing did not alter the structural features related to the heat transfer properties. Intermittent microwave drying at 150 and 300 W for organic peppers and 150 W for conventional peppers gave the highest ΔL*, Δa* and a*/b* values, producing the most bright and red pepper powders. Thus, these treatments can be used to produce higher color quality powders.

Food adulteration is a major problem causing significant economic and health risks for consumers. Non-destructive, quick, and inexpensive methods are needed for food authentication. No study has been found on the adulteration of organic pepper powders. This study examined the feasibility of a chromameter to discriminate

This study compares the infrared drying kinetics, effective moisture diffusivity, activation energy and color qualities of organically and conventionally produced sweet red peppers (Capsicum annum L.) dried at three different temperatures (60, 70 and 80°C). Results showed that the entire drying process for both organic and conventional sweet red peppers took place mainly in falling rate period. Increasing the drying temperature decreased the drying time considerably. No significant difference was found between the drying times of organic and conventional red peppers. The Midilli model yielded the best fit for all data points for organic and conventional peppers. The drying coefficient of the Midilli model increased with the increase in the drying temperature. The effective moisture diffusivity and activation energy values of organic pepper samples were found slightly higher than those of the conventional samples. This result was found to be compatible with the drying coefficient of Midilli model and characteristic drying rate curves. Higher drying temperatures resulted in brighter red pepper powder color which is more preferable by consumers. Infrared drying at 60°C for organic pepper samples produced the best pepper powders in terms of color quality. Moreover, infrared drying at 60°C and 70°C was also judged as the acceptable drying applications in terms of color quality since they gave the nearest redness to yellowness ratios and higher brightness values as compared to the color of fresh peppers. Overall, infrared drying at 70°C instead of 60°C resulted in about 22% savings in drying time and can be used to produce high quality organic or conventional sweet red pepper powder with better color quality.

Agricultural production is a vital need in terms of ensuring the continuity of the human population and meeting their requirements. Yet, the applications during agricultural production have a determining role on the quality of the final product. In addition to the amount of agricultural production and its economic value, the quality of the obtained product is very important. In this sense, it is known that the products produced with the organic agricultural practices are more nutritious, high quality, they have below the pesticide residue of limited levels or none, compared to conventional. The accessibility to organic food products and the decrease in their prices can be achieved by increasing the amount of production. Evaluating the amount of organic crops production during the pandemic, which has affected all the countries, is important in terms of determining the problems in the production and developing solutions to these problems. The aim of this study was to evaluate the amount of organic crops production during the pandemic period compare to prior periods it in Turkey. In the study, a decrease in the amount of organic crops production was revealed statistically and some suggestions given for increasing it, and in addition, the differences of organic farming production method from other methods were included.