Authors: Kolawole Olumuyiwa Falade Olaniyi O Oyedele
Publish Date: 2010/10/21
Volume: 47, Issue: 5, Pages: 488-495
Abstract
Airdrying characteristics of fresh and osmotically pretreated 40°B 50°B and 60°B sucrose solutions for 9 h four pepper cultivars namely Rodo Capsicum annuum Shombo Capsicum frutescens Bawa Capsicum frutenscens and Tatashe Capsicum annuum and CIE Lab parameters of airdried 50 60 70 and 80 °C peppers were investigated Moisture diffusivity and activation energy Ea were calculated from Fick’s law and analogous Arrhenius equation respectively Colour difference chroma and hue angle of fresh and osmooven dried peppers were evaluated Drying rates occurred predominantly in the falling rate Moisture diffusivity varied from 8071 × 10−10–1048 × 10−8 7710 × 10−11–1018 × 10−9 9807 × 10−9–1746 × 10–8 and 8748 × 10−10–1464 × 10−9 m2/s for Bawa Rodo Shombo and Tatashe respectively Ea for moisture diffusion during drying of peppers varied from 5386 to 8486 kJ/mol and was affected by cultivars and osmotic pretreatment concentration Osmotic pretreatment and drying temperature had significant effect p 005 on a b chroma and hue angle values of dried peppers
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