Effect of different drying methods on physical and chemical attributes of blanched green bell pepper

Abstract

Changes in total chlorophyll and ascorbic acid (AsA) contents and total color difference (TCD) of blanched green bell peppers during hot air and microwave drying were investigated. The dehydration kinetics of unblanched and blanched green bell peppers at 60°C were determined. Total chlorophyll and AsA contents as well as TCD were determined in the range of 40 - 70°C for hot air drying and 500 - 800 W for microwave drying. The decomposition rates of total chlorophyll, AsA and TCD followed first order reaction kinetics. Each rate constant exhibited an Arrhenius-type temperature dependence. The activation energies (E) of total chlorophyll, AsA contents and TCD were determined for hot air drying.