THE DETERMINATION OF THE DRYING KINETICS AND ENERGY EFFICIENCY OF RED PEPPER (CAPSICUM ANNUUM L.) USING DIFFERENT DRYING METHODS AND MICROWAVE FINISH DRYING
نویسندگان
چکیده
منابع مشابه
Evaluation of Drying Methods With Respect to Drying Kinetics and Mineral Contents of Dill and Parsley
Dill (Anethum graveolens L.) and parsley (Petroselinum crispum Mill.) were dried by using sun and oven (50oC) drying methods. Oven drying decreased the drying time approximately 50% when compared to the sun drying method for both herbs. K, Ca, P, Mg and Na were the most abundant elements in dill and parsley samples. Oven-dried samples had higher mineral values than that of the su...
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We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting) and three cooking times (5, 10, and 15 min) on the antioxidant properties of red pepper. Raw and cooked peppers were measured for proximate composition, ascorbic acid (AsA) content, total carotenoid content (TCC), total polyphenol content (TP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-a...
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ژورنال
عنوان ژورنال: Latin American Applied Research - An international journal
سال: 2020
ISSN: 1851-8796,0327-0793
DOI: 10.52292/j.laar.2020.484