Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)
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- 作者：Jun Wanga ; Xiao-Ming Fangb ; A.S. Mujumdarc ; Jing-Ya Qiana ; Qian Zhangd ; 1554608278@qq.com" class="auth_mail" title="E-mail the corresponding author ; Xu-Hai Yangd ; Yan-Hong Liua ; Zhen-Jiang Gaoa ; Hong-Wei Xiaoa ; xhwcaugxy@163.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Capsorubin (PubChem CID ; 5281229) ; Capsanthin (PubChem CID ; 5281228) ; β-cryptoxanthin (PubChem CID ; 5281235) ; Zeaxanthin (PubChem CID ; 5280899) ; Paprika (PubChem CID ; 11980947) ; Capsaicin (PubChem CID ; 1548943) ; Peroxidase (PubChem CID ; 86062799) ; Ascorbic acid (PubChem CID ; 54670067) ; Melanin (PubChem CID ; 6325610) ; 5-hydroxymethyl furfural (PubChem CID ; 237332)
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：145-152
- 全文大小：916 K
文摘
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HHAIB efficiently denatures PPO of red pepper.
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Over-blanching negatively influences drying rate, red pigment content and texture.
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Micro-cracks occur in surface of red pepper and by thus enhance drying rate.
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The first-order fraction model describes PPO inactivation well.