Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)

Jun, Wang; Fang, Xiao-Ming; Mujumdar, Arun S.; Qian, Jingya; Zhang, Qian; Yang, Xuhai; Liu, Yanhong; Gao, Zhen-Jiang; Xiao, Hong‐Wei

doi:10.1016/j.foodchem.2016.09.200

Cited by 141 publications

(65 citation statements)

References 36 publications

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“…Much research work has been dedicated to the study of alternative drying methods, such as hybrid and combined technologies (Chou & Chua, ). The use of pretreatments before hot air drying, such as hot air impingement blanching (Wang et al, ) and pulsed electric fields (Won, Min, & Lee, ) was studied with the aim to decrease the processing time and reduce the changes in products characteristics. Deng et al () compared the conventional hot air drying process with most recent technologies such as pulsed vacuum drying and infrared‐assisted hot air drying; their results indicate that pulsed vacuum drying technology can improve the product quality.…”

Section: Introductionmentioning

confidence: 99%

“…In this context, the choice of drying temperature is essential for the final quality of the produce. Recent works aimed at obtaining dried products with relatively low drying temperatures, around 50–60°C (Wang et al, ), instead of ordinary temperature around 70–80°C, used in order to shorten the drying time (Yang et al, ). Pretreatments such as pulsed electric fields (Won et al, ) have shown to be effective in reducing the drying times, even at lower temperatures (45°C).…”

Section: Introductionmentioning

confidence: 99%

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Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Bianchi¹,

Scalzo²

2018

J Food Biochem

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The aim of this study was to investigate how the use of increasing hot air drying temperature affects the phytochemical content and the volatile profile of hot pepper spice. A comprehensive characterization of spice from Italian varieties dried at different temperatures (50, 57, and 64°C) was performed, including general quality indexes, phytochemicals, functional properties, and volatile profile. In dried peppers capsaicinoids were completely retained; a remarkable loss of ascorbic acid was observed, while carotenoids amount decreased of about 39%. The retention of tocopherols was higher at 50 and 57°C. The Folin Ciocalteu index showed a steep decrease after drying, but the opposite trend was observed when it was measured using a correction factor to exclude the ascorbate contribution. The volatile profile changed with the increase in drying temperature, due to the production of Strecker aldehydes, methional, and tetramethylpyrazine, and a reduction in esters, terpenoids, and 2‐isobutyl‐3‐methoxypyrazine. Practical applications Among the processing methods used to produce spice, hot air drying is still the most common. Standard industrial drying process is carried out with air temperatures usually above 70°C, but, in order to enhance the product quality, the processing parameters should be carefully chosen. The appropriate use of lower drying temperatures may increase the retention of phytonutrients and the sensory properties, both aspects which meet the consumers’ expectations. The characterization of spice should be both related to the taste components and to the amounts of phytonutrients and vitamins, very high in hot peppers. The comprehensive results of this study suggest that a better preservation of quality characteristics could be achieved using temperatures under 60°C.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Bianchi¹,

Scalzo²

2018

J Food Biochem

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“…Sikora, Cieslik, Leszczynska, Filipiak‐Florkiewicz, and Pisulewski () reported a similar observation, where the antioxidant capacity and active components significantly decreased in thermal water processed broccoli. However, some studies developed the non‐contacted blanching method (microwave blanching, ohmic blanching, and superheated steam impingement blanching), which could not only inactivate enzymes to improve sensory quality, but also protect some bioactive compounds, thereby enhancing the antioxidant activity of products (Dorantes‐Alvarez, Jaramillo‐Flores, González, Martinez, & Parada, ; Sun, Tang, & Powers, ; Wang et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…However, the antioxidant capacities of NB and SB group samples were distinctly higher than those of the BL group samples. This may be due to the fact that apricot was directly exposed to the high-temperature liquid during the water blanching process, resulting in the release of bioactive substances, 2011;Sun, Tang, & Powers, 2007;Wang et al, 2017).…”

Section: Blanching Improves Antioxidant Activity and Qualitymentioning

confidence: 99%

Comparison of non-contact blanching and traditional blanching pretreatment in improving the product quality, bioactive compounds, and antioxidant capacity of vacuum-dehydrated apricot

Liu

Fan

Shu

et al. 2019

J Food Process Preserv

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Browning and loss of bioactive compounds during thermal dehydration are critical problems associated with food product processing. The aim of this study was to develop and compare an innovative non‐contacted blanching (NB) method with traditional hot water or steam blanching (SB) methods. The NB method not only requires less equipment but is also more efficient and can reduce the nutrient loss associated with traditional blanching. Our study found that NB is efficient in inhibiting enzyme activity and can retain more bioactive compounds (total polyphenols, total flavonoids, total carotene, ascorbic acid, protocatechuic acid, (+)‐catechin, chlorogenic acid, and quercetin‐3‐rutinoside). Because of the higher content of bioactive compounds, the antioxidant capacity was also higher after treatment using the NB method than traditional methods. Thus, the NB blanching method may have potential applications in the food processing industry to improve the quality of food products in an economically viable manner. Practical applications Some regular problems such as browning and loss of nutrients are encountered in all thermal dehydration methods. Traditional water blanching can inactivate enzymes responsible for deterioration reactions in dehydrated products but it can directly lead to nutrient loss in hot water. Although the steam blanching (SB) method is not associated with the problems mentioned above, its efficiency is inconsistent and the equipment cost is higher than that for water blanching. Hence, the non‐contact blanching (vacuum packing blanching) was compared with the traditional method in terms of nutrient retention and quality improvement. This non‐contact blanching method cannot only achieve the purpose of inactivating enzymes as in traditional water or SB to improve quality but also maximizes the protection of bioactive compounds. In addition, because of the high cost of traditional non‐contact blanching, this study aimed to find an efficient and low‐cost alternative method to these methods.

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“…The main parameter of this drying method is the applied pressure. However, freeze-drying is a costly process that consumes much energy compared with other methods (Aktas, Fujii, Kawano, & Yamamoto, 2007;Kovacı, Dikmen, & Şahin, 2018;Patil & Gawande, 2018;Saavedra et al, 2017;Wang et al, 2017). The freezedrying process is affected by different parameters such as chamber pressure, chamber temperature, sample temperature, drying time, relative humidity, and sample thickness (Menlik, Kırmacı, & Usta, 2009).…”

Section: Introductionmentioning

confidence: 99%

Mathematical model for mint drying kinetics prediction by freeze‐drying process: Gene expression programming

Kovacı

Dikmen

Şahin

2020

J Food Process Engineering

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The drying ratio (DR) and the moisture ratio (MR) are the main drying characteristics properties which play an important role in the drying conditions. Therefore, it has been crucial for the accurate estimation of the selection of drying conditions needed for improving optimal drying process. In this study, DR and MR values have been experimentally determined, and these characteristics have been predicted as mathematical expressions by using gene expression programming (GEP). The outcomes of present study have been pointed out that the developed GEP models have been estimating target values with an acceptable accuracy guaranteed by using different statistical techniques. The R2 values have been denoted 0.973 and 0.972, whereas the RMSE values have been determined as 0.032324 and 0.013146 for developed models of DR and MR, respectively. The χ2values have been specified 0.001306 and 0.000194 for developed models of DR and MR, respectively. The developed nonlinear equations could be evaluated in areas you need to accurate and quick estimation of drying characteristics such as drying rate and moisture rate of mint. Practical Applications Mint drying kinetics (DR and MR) at different pressure of 30, 50, and 80 kPa and temperature of 40, 50, and 60°C have been experimentally studied. GEP model has been developed to predict this drying kinetics in the freeze‐drying process. Developed model can be evaluated in areas where you need to accurate and quick estimation of drying characteristics such as drying rate and moisture rate of mint.

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Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)

Cited by 141 publications

References 36 publications

Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature

Comparison of non-contact blanching and traditional blanching pretreatment in improving the product quality, bioactive compounds, and antioxidant capacity of vacuum-dehydrated apricot

Mathematical model for mint drying kinetics prediction by freeze‐drying process: Gene expression programming

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