Pulsed Vacuum Drying of Pepper (Capsicum annuum L.): Effect of High-Humidity Hot Air Impingement Blanching Pretreatment on Drying Kinetics and Quality Attributes

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 ch...

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Detalles Bibliográficos
Autores principales: Geng, Zhihua, Huang, Xiao, Wang, Jun, Xiao, Hongwei, Yang, Xuhai, Zhu, Lichun, Qi, Xiaochen, Zhang, Qian, Hu, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834486/
https://www.ncbi.nlm.nih.gov/pubmed/35159468
http://dx.doi.org/10.3390/foods11030318

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834486/
https://www.ncbi.nlm.nih.gov/pubmed/35159468
http://dx.doi.org/10.3390/foods11030318

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