Nihal Turkmen Erol, Bige Incedayi, Ferda Sari, Omer Utku Copur
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引用次数: 0
摘要
本研究调查了预处理（热水焯、微波焯和欧姆加热）对在 60、70 和 80 °C 下干燥的青椒的干燥动力学和质量特性的影响。根据实验数据拟合了四个数学模型，发现对所有样品来说对数模型都是最好的。只有经过欧姆加热预处理的辣椒的再水化能力高于未经处理的辣椒。干辣椒的总多酚（TP）含量和抗氧化能力（AC）分别为 3.21-5.08 毫克没食子酸当量（GAE）/克干物质（DM）和 1037.57-2407.40 毫摩尔 AAE/100 克 DM。干燥样品中的抗坏血酸（AA）含量范围为 187.25-722.55 µg/g DM。经体外消化后，可溶性总磷酸盐的生物利用率为 79.44% 至 97.73%。与新鲜样品相比，所有样品中叶绿素 a 和叶绿素 b 的损失都很高，但对照样品的损失最大。
A comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper.
In this study, the effect of pretreatments (hot water blanching, microwave blanching and ohmic heating) on drying kinetics and quality characteristics of green bell pepper dried at 60, 70 and 80 °C was investigated. Four mathematical models were fitted to experimental data and Logarithmic model was found to be the best for all the samples. Rehydration ability of only ohmic heating pretreated peppers was higher than untreated ones. Total polyphenol (TP) content and antioxidant capacity (AC) of dried peppers varied between 3.21-5.08 mg gallic acid equivalent (GAE)/g dry matter (DM) and 1037.57-2407.40 mmol AAE/100 g DM, respectively. The content of ascorbic acid (AA) in dried samples was in the range of 187.25-722.55 µg/g DM. The bioaccessibility of TP after in-vitro digestion varied from 79.44 to 97.73%. Losses of chlorophyll a and b were very high in all samples compared to fresh ones but the most in control samples.
期刊介绍：
Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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