Drying of Red Chili Pepper (<i>Capsicum annuum</i> L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile

Drying of Red Chili Pepper (<i>Capsicum annuum</i> L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile

Studies were conducted focusing on the drying of chili pepper fruits (<i>Capsicum annuum</i> L.), cultivar Cyklon, using convective (AD), convective-microwave (AMD), vacuum (VD), and freeze-drying (FD) methods. The influence of the drying method and temperature on the kinetics of the pro...

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Bibliographic Details
Main Authors: Andrzej Krzykowski, Stanisław Rudy, Renata Polak, Beata Biernacka, Anna Krajewska, Emilia Janiszewska-Turak, Iwona Kowalska, Jerzy Żuchowski, Bartosz Skalski, Dariusz Dziki
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Molecules
Subjects:
red chili pepper
freeze-drying
convective drying
vacuum drying
convective-microwave drying
color changes
Online Access:https://www.mdpi.com/1420-3049/29/21/5164
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