건조 방식과 온도에 따른 녹색 고춧가루의 품질 특성
Physicochemical properties of green hot pepper powders based on drying methods and temperatures
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초록
The optimal drying conditions for fresh green hot peppers (Capsicum annuum. L) were investigated through hypobaric drying (HB) and hot-air drying (HA). HB was performed at temperature at 35℃, 40℃, 45℃ and 45℃ after 80% dried at 40℃ and HA was performed at 40℃, 50℃, 60℃ and 50℃ after 80% dried at 50℃. HB offered a lower drying temperature and reduced drying time. The quality of the vivid green color of the dried power was superior for peppers dried at 35 and 40℃ through HB and at 40℃ and 50℃ via HA to others. Considering the drying time, 40℃ HB (42 h) and 50℃ HA (23 h) were ideal compared to the other six treatments. Through both drying methods, the flesh and seeds of the peppers exhibited more significant brown discoloration with increasing temperature. Epidermis whitening, which is the discoloration of green hot peppers during drying, occurred at a higher rate at lower temperatures, resulting in a lighter green pepper powder through 35℃ HB and 40℃ HA. The water absorption index increased as the temperature lowered, but the water solubility index did not change. The capsiacinoids concentration did not vary between the powders undergoing 40℃ HB and 50℃ HA; however, the vitamin C concentration was higher in the powder subjected to 40℃ HB.
Abstract
The optimal drying conditions for fresh green hot peppers (Capsicum annuum. L) were investigated through hypobaric drying (HB) and hot-air drying (HA). HB was performed at temperature at 35℃, 40℃, 45℃ and 45℃ after 80% dried at 40℃ and HA was performed at 40℃, 50℃, 60℃ and 50℃ after 80% dried at 50℃. HB offered a lower drying temperature and reduced drying time. The quality of the vivid green color of the dried power was superior for peppers dried at 35 and 40℃ through HB and at 40℃ and 50℃ via HA to others. Considering the drying time, 40℃ HB (42 h) and 50℃ HA (23 h) were ideal compared to the other six treatments. Through both drying methods, the flesh and seeds of the peppers exhibited more significant brown discoloration with increasing temperature. Epidermis whitening, which is the discoloration of green hot peppers during drying, occurred at a higher rate at lower temperatures, resulting in a lighter green pepper powder through 35℃ HB and 40℃ HA. The water absorption index increased as the temperature lowered, but the water solubility index did not change. The capsiacinoids concentration did not vary between the powders undergoing 40℃ HB and 50℃ HA; however, the vitamin C concentration was higher in the powder subjected to 40℃ HB.
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