title: Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.).
abstract: Effects of high-humidity hot air impingement blanching (HHAIB) under different times (30, 60, 90, 120, 150, 180, 210, and 240s) on drying characteristics and quality attributes of red peppers in terms of surface colour, red pigment content, microstructure and texture were investigated. Results showed that polyphenol oxidase (PPO) residual activity of the samples decreased with increasing blanching time; it was decreased to 7% after 120s. A first-order fraction model described PPO inactivation well. Suitable HHAIB time can reduce drying time extensively. Pepper surface colour was influenced by different treatments. In terms of red pigment content, there was no significant difference for blanching time under 120s, whereas over blanching (blanching time ⩾150s) can significantly reduce the red pigment content. Microstructure observations indicate that superficial micro-cracks occur, which explain, why HHAIB enhances drying rate. The firmness, hardness, and gumminess of the samples decreased with increase of HHAIB time.
authors.affiliation: College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
authors.forename: Jun
authors.initials: J
authors.lastname: Wang
authors.affiliation: Bee Research Institute of Chinese Academy of Agricultural Sciences, Beijing 100093, China.
authors.forename: Xiao-Ming
authors.initials: XM
authors.lastname: Fang
authors.affiliation: Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec, Canada.
authors.forename: A S
authors.initials: AS
authors.lastname: Mujumdar
authors.affiliation: College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
authors.forename: Jing-Ya
authors.initials: JY
authors.lastname: Qian
authors.affiliation: College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832001, China. Electronic address: 1554608278@qq.com.
authors.forename: Qian
authors.initials: Q
authors.lastname: Zhang
authors.affiliation: College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832001, China.
authors.forename: Xu-Hai
authors.initials: XH
authors.lastname: Yang
authors.affiliation: College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
authors.forename: Yan-Hong
authors.initials: YH
authors.lastname: Liu
authors.affiliation: College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
authors.forename: Zhen-Jiang
authors.initials: ZJ
authors.lastname: Gao
authors.affiliation: College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China. Electronic address: https://cau-cn.academia.edu/HongWeiXiao.
authors.forename: Hong-Wei
authors.initials: HW
authors.lastname: Xiao
mesh_terms: D002212:Capsicum / Q000737:chemistry*; D004156:Catechol Oxidase / Q000737:chemistry; D003116:Color; D003890:Desiccation; D005511:Food Handling; D006358:Hot Temperature; D006813:Humidity
chemical_list: D004156:Catechol Oxidase
keywords: 5-hydroxymethyl furfural (PubChem CID: 237332); Ascorbic acid (PubChem CID: 54670067); Capsaicin (PubChem CID: 1548943); Capsanthin (PubChem CID: 5281228); Capsorubin (PubChem CID: 5281229); Colour; High-humidity hot air impingement blanching (HHAIB); Hot air impingement drying; Melanin (PubChem CID: 6325610); Microstructure; Paprika (PubChem CID: 11980947); Peroxidase (PubChem CID: 86062799); Polyphenol oxidase; Red pepper; Texture; Zeaxanthin (PubChem CID: 5280899); β-cryptoxanthin (PubChem CID: 5281235)