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Drying and rehydration behaviors of green bell peppers

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Abstract

In this study, the drying behaviors of green bell peppers were examined in convection dryer. The study was carried out for 3 drying temperatures (55, 65, and 75°C) and for pre-treated samples with ethyl oleate solution against control samples. The pre-treated samples dried faster than the control ones. Drying time decreased with an increase of drying temperature. Rehydration ratio of the pre-treated samples was higher than control samples. Moisture transfer from green bell peppers was described by applying the Fick’s diffusion model and the effective moisture diffusivity (D eff ) was calculated. The D eff values for pre-treated and control samples varied between 0.705 and 2.618×10−9 m2/sec. Activation energy values for moisture diffusion ranged from 41.67 and 52.99 kJ/mol. Drying data was fitted to 4 thin-layer drying models, namely, Lewis, Henderson and Pabis, logarithmic, and Page. The best model, which best represented the green bell peppers drying, was logarithmic.

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Authors and Affiliations

  1. Department of Chemical Engineering, Yildiz Technical University, 34210, Esenler, Istanbul, Turkey

    İbrahim Doymaz & Osman İsmail

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  1. İbrahim Doymaz
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  2. Osman İsmail
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Correspondence to İbrahim Doymaz.

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Doymaz, İ., İsmail, O. Drying and rehydration behaviors of green bell peppers. Food Sci Biotechnol 19, 1449–1455 (2010). https://doi.org/10.1007/s10068-010-0207-7

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  • DOI: https://doi.org/10.1007/s10068-010-0207-7

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