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Influence of processing parameters on the drying of spice paprika.

Ramesh, M. N. and Wolf, W. and Tevini, D. and Jung, G. (2001) Influence of processing parameters on the drying of spice paprika. Journal of Food Engineering, 49 (1). 63-72, 52 ref..

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Effects of processing parameters during drying of paprika on final product quality (colour and tocopherols, carotenoids and vitamin C contents) were studied. Parameters investigated included: starting material (whole fruit or pericarp only); cutting and grinding (in air or under a N2 atmosphere); drying method (in conventional pilot scale through-flow dryer (60C, 1 m/s air velocity for 4 h) or in laboratory scale cross-flow dryer (60C, 1.25 m/s for 6 h) able to dry samples under both atmospheric and low O2 conditions); and blanching (steam blanching; 100C, 1 and 3 min). Results were used to determine interphase heat, mass transfer and moisture diffusion properties of paprika during drying. Steam blanching for 3 min facilitated higher retention of vitamin C, tocopherols and carotenoids and resulted in a higher colour score in products. Processing samples under a N2 atmosphere had little effect on final product quality, with the exception that vitamin C retention was higher. Drying in the pilot-scale conventional dryer reduced overall drying time compared with the laboratory cross-flow dryer and hence increased product quality. Relatively high moisture diffusivities in paprika were observed during drying, suggesting that, in addition to temp., external drying conditions (air velocity and RH) may be controlled during the drying process. It is concluded that higher air velocities and lower RH are desirable for reducing drying time of paprika and increasing product quality.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2011 10:56
Last Modified: 17 Jun 2011 10:56
URI: http://ir.cftri.com/id/eprint/7648

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