Osmotik ve Konvektif Kurutma Sonrası Dondurma İşleminin Enerji Verimliliğine ve Kırmızıbiberin Bazı Fizikokimyasal Özellikleri Üzerine Etkisi

The effect of osmotic and convective drying treatments on main physicochemical properties frozen sliced red peppers was investigated. Sliced were dried partially using either dehydration or hot air before freezing in an blast freezer at constant velocity (2 m/s) temperature (-25°C). center osmo- dehydrofrozen reached -25°C about 105 min, while it took 270 min for control samples. Frozen samples stored -18±2°C 60 days, the color, texture, ascorbic acid, enzyme activities, antioxidant activity (DPPH ORAC) total carotenoid content monitored during storage. Results showed that skin puncture values decreased by storage time. acid pepper both higher than those osmo-dehydrofrozen Both partial reduced loss significantly. losses contents 58.0, 47.5 46.9% end period control, peppers, respectively. Significantly lower energy used compared to since no heating required dehydration. Moreover, pre-drying one-third direct freezing. This study osmo-dehydrofreezing can be economical method production.