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An experimental study on Al alloy 7475‐T7351 was conducted to determine the influence of compressive loads on fatigue crack propagation. The investigation was based on the determination of the crack propagation stress intensity factor, KPR , under three different basic loading sequences involving compressive loads. The data of the entire experimental program collapse onto a single ‘master curve’ which describes KPR as a function of Kmax and the unloading ratio UR. Load interaction effects are mainly due to the changes of the residual compressive stress state in front of the crack tip, while crack closure plays a minor part. The results give an improved understanding of fatigue crack propagation.

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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 × 10−10 m2/s) after blanching at 110 °C for 90 s, and the brightness value and red pigment content were highest (9.94 g/kg) at 70 °C. HHAIB and pulsed vacuum drying are promising pretreatment and drying methods for enhancing the drying rate and quality of red peppers.