Comparison of Dried Hot Pepper Quality and Production Efficiency by Drying Methods

M. H. Jo, 조 명희, J. Shin, 신 종화
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Abstract

Hot pepper is a kind of seasoning vegetables, which is a major item in the Korean vegetable market. Since the use of hot pepper is processed into pepper powder, which is a powder form of dried hot pepper, improvement of quality and productivity of dried hot pepper is important. Therefore, this experiment was conducted to suggest proper drying method by comparing the changes of hot pepper powder ingredients considering production cost according to the drying method. As a drying method, we used sun drying and heat drying which are widely used in practice. We also compared the productivity and quality of dried hot pepper by applying a dehumidifying drying method using a dehumidifier. Drying rate of hot pepper was highest of 85.1% at heat drying. Accordingly moisture content of hot pepper powder was lowest of 13.5% at heat drying. The American Spice Trade Association (ASTA) color value, which influenced the coloring of red pepper, showed higher in heat drying and dehumidified drying treatment than the sun drying treatment. The content of capsaicinoids was higher at sun drying treatment than that of at both heat drying and dehumidified drying treatments. The content of sugar was higher at heat drying and dehumidified drying treatment where drying time was relatively short than that of sun drying treatment. Also, there was no significant difference in sugar content between the two treatments. The production cost of dried hot pepper with dehumidified drying was 9.9% more efficient than heat drying. Through this study, it was found that heat and dehumidified drying method were effective in increasing sugar content and coloring of hot pepper powder. In order to improve the capsaicinoid content of red pepper, it is considered that appropriate drying temperature and drying time should be added in the process of heat drying and dehumidified drying. Additional key words : dried pepper, dehumidification drying, heat drying, pepper drying, sun drying
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不同干燥方法干辣椒品质及生产效率的比较
辣椒是一种调味蔬菜,是国内蔬菜市场的主要商品。由于利用辣椒加工成辣椒粉是干辣椒的一种粉末状形式,因此提高干辣椒的质量和产量具有重要意义。因此,本试验考虑生产成本,通过比较不同干燥方法下辣椒粉成分的变化,提出合适的干燥方法。作为一种干燥方法,我们使用了在实践中广泛使用的太阳干燥和热干燥。我们还比较了用除湿机进行除湿干燥的辣椒生产效率和干燥质量。热干燥条件下辣椒的干燥率最高,达85.1%。因此,热干燥时辣椒粉的水分含量最低,为13.5%。影响红辣椒色泽的美国香料贸易协会(ASTA)色值在热干燥和除湿干燥处理下均高于晒干处理。晒干处理的辣椒素含量高于热干燥和除湿干燥处理。热干燥和除湿干燥处理的糖含量较高,干燥时间相对较短。两种处理的含糖量也无显著差异。除湿干燥的生产成本比热干燥的生产成本高9.9%。通过研究发现,加热和除湿干燥对提高辣椒粉的含糖量和色素都是有效的。为了提高红辣椒的辣椒素含量,认为在热干燥和除湿干燥过程中,应增加适当的干燥温度和干燥时间。附加关键词:干辣椒,除湿干燥,热干燥,辣椒干燥,晒干
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