Journal Article

Impact of blanching pretreatment on the drying rate and energy consumption during far-infrared drying of Paprika (<i>Capsicum annuum</i> L.)

Takahiro Orikasa, Naoki Ono, Takashi Watanabe, Yasumasa Ando, Takeo Shiina and Shoji Koide

in Food Quality and Safety

Volume 2, issue 2, pages 97-103
ISSN: 2399-1399
Published online March 2018 | e-ISSN: 2399-1402 | DOI: https://dx.doi.org/10.1093/fqsafe/fyy006

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  • Physical Chemistry
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Abstract

We incorporated a superheated steam blanching pretreatment step into a paprika drying process and compared the far-infrared (FIR) drying rates, hardness of the sample surfaces, cell membrane stabilities, and energy consumption of blanched and non-blanched paprika. The average drying rate of blanched paprika samples during FIR drying was higher than that of non-blanched samples. The hardness and cell membrane stability of dried blanched samples were lower than those of non-blanched samples. We estimated that the softening of the sample surfaces and injury to the cell membranes caused the drying rate to increase. The total energy consumption of the FIR drying of paprika was reduced by approximately 30% by introducing the blanching pretreatment. These findings contribute to the development of environmentally friendly FIR drying techniques for paprika.

Keywords: blanching; cell membrane stability; energy consumption; far-infrared drying; hardness

Journal Article.  5622 words.  Illustrated.

Subjects: Physical Chemistry ; Agriculture and Farming ; Biological Engineering ; Biological Sciences ; Agricultural, Environmental, and Natural Resource Economics

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