Acceleration of the drying rates of paprika fruit with drying oil and cutting

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dc.contributor.authorKrajayklang, M.
dc.contributor.authorKlieber, A.
dc.contributor.authorDry, P.
dc.date.issued2001
dc.descriptionThe definitive version is available at www.blackwell-synergy.com
dc.description.abstractPaprika fruit (Capsicum annuum L.) were dipped in water (control), cold oil (10% plus 2.5% K2CO3) for 3 min, or hot oil at 65 8C, and left whole or were cut in halves or small pieces.The fruit were dried at 45 8Cand ground.The qualityof the powder was assessed before and after 8 weeks of storage at 37 8C. Both oil dips and cutting accelerated the drying. Hot oil dipping of whole fruit halved the drying period compared to the control, but cutting the fruit into small sections accelerated the drying most, reducing the drying times by 81%. Combining the oil with fine cutting did not further accelerate drying. The oil dips changed the structure of the surface wax, increasing the water permeability; the cutting opened alternative routes to the cuticle for water movement. Colour intensity and stability increased slightly for cut fruit, but was unaffected by oil.The aroma of water-dipped samples was 'hay-like', while that of the oil dipped samples was 'nutty'.
dc.description.statementofresponsibilityMayuree Krajayklang, Andreas Klieber and Peter R.Dry
dc.identifier.citationInternational Journal of Food Science and Technology, 2001; 36(2):207-214
dc.identifier.doi10.1111/j.1365-2621.2001.00452_36_2.x
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.urihttp://hdl.handle.net/2440/13021
dc.language.isoen
dc.publisherBlackwell Science Ltd
dc.source.urihttps://doi.org/10.1111/j.1365-2621.2001.00452_36_2.x
dc.subjectAroma
dc.subjectCapsicumannuum L.
dc.subjectcolour
dc.subjectdip
dc.subjectwax.
dc.titleAcceleration of the drying rates of paprika fruit with drying oil and cutting
dc.typeJournal article
pubs.publication-statusPublished

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