Research and Innovation in Food Science and Technology

Effect of Ultrasound-vacuum Pretreatment on Drying Kinetics and Physical Characteristics of Hot Green Pepper

Document Type : Original Paper

Authors

Department of Food Science and Technology, Faculty of Agriculture, Isfahan Branch (Khorasgan), Islamic Azad University, Isfahan, Iran

Abstract

Hot green pepper (Capsicum annuum) is a commonly used spice , that is highly spoilable due to  high moisture content. Therefore, drying is valuable in order to reduce volume, transportation cost and longer shelf life. For this purpose, using an ultrasound-vacuum bath and a water bath-vacuum (50 and 70 °C), under vacuum condition, until reaching 50% humidity were used as a pre-treatment. Then all samples were dried using microwave (360 w) until reaching 10% final moisture content. The diffusion coefficient of hot green pepper slices was calculated using the Fick diffusion model. Applying ultrasound-vacuum pretreatment caused a decrease of the drying time, and increased the diffusion coefficient and drying speed of the product in the microwave sample compared to other samples significantly (P<0.05). Ultrasonic pretreatment significantly reduced changes in the percentage of size change and browning index and increased the rehydration ratio of the sample significantly (P<0.05). In general, applying ultrasonic as a pre-treatment helps to dry green pepper in microwave conditions and increases the speed of drying in microwave and better maintaining the physical characteristics of the product. Finally, the use of ultrasonic can be a perspective to produce a product with better quality and appearance characteristics and more marketability.

Keywords

Main Subjects

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Research and Innovation in Food Science and Technology
Volume 12, Issue 3
December 2023
Pages 305-312
  • Receive Date: 18 September 2022
  • Revise Date: 14 February 2023
  • Accept Date: 15 February 2023