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

作     者：Takahiro Orikasa Naoki Ono Takashi Watanabe Yasumasa Ando Takeo Shiina Shoji Koide 

作者机构：Faculty of AgricultureIwate UniversityMorioka IARC Kenpoku Agricultural Research InstituteKunoheIwate Food Research InstituteNAROTsukubaIbaraki Graduate School of HorticultureChiba UniversityMatsudoJapan 

出 版 物：《Food Quality and Safety》 (食品品质与安全研究（英文版）)

年 卷 期：2018年第2卷第2期

页      面：97-103页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 080902[工学-电路与系统] 0809[工学-电子科学与技术（可授工学、理学学位）] 08[工学] 

基　　金：JSPS KAKENHI,grant number JP16H05001[Grant-in-Aid for Scientific Research(B)] JP17K08015[Grant-in-Aid for Scientific Research(C)] 

主　　题：blanching cell membrane stability,energy consumption far-infrared drying hardness. 

摘      要：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 *** average drying rate of blanched paprika samples during FIR drying was higher than that of non-blanched *** hardness and cell membrane stability of dried blanched samples were lower than those of non-blanched *** estimated that the softening of the sample surfaces and injury to the cell membranes caused the drying rate to *** total energy consumption of the FIR drying of paprika was reduced by approximately 30%by introducing the blanching *** findings contribute to the development of environmentally friendly FIR drying techniques for paprika.