Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)

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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 Wang^a ; Xiao-Ming Fang^b ; A.S. Mujumdar^c ; Jing-Ya Qian^a ; Qian Zhang^d ; ^{1554608278@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Xu-Hai Yang^d ; Yan-Hong Liu^a ; Zhen-Jiang Gao^a ; Hong-Wei Xiao^a ; ^{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

•: HHAIB efficiently denatures PPO of red pepper.
•: Over-blanching negatively influences drying rate, red pigment content and texture.
•: Micro-cracks occur in surface of red pepper and by thus enhance drying rate.
•: The first-order fraction model describes PPO inactivation well.

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