Publication:
A comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper

dc.contributor.authorSarı, Ferda
dc.contributor.authorÇopur, Ömer Utku
dc.contributor.buuauthorErol, Nihal Türkmen
dc.contributor.buuauthorTÜRKMEN EROL, NİHAL
dc.contributor.buuauthorİNCEDAYI, BİGE
dc.contributor.buuauthorÇopur, Ömer Utku
dc.contributor.buuauthorÇOPUR, ÖMER UTKU
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
dc.contributor.orcid0000-0001-6128-7453
dc.date.accessioned2024-10-17T06:00:14Z
dc.date.available2024-10-17T06:00:14Z
dc.date.issued2023-01-12
dc.description.abstractIn this study, the effect of pretreatments (hot water blanching, microwave blanching and ohmic heating) on drying kinetics and quality characteristics of green bell pepper dried at 60, 70 and 80 degrees C was investigated. Four mathematical models were fitted to experimental data and Logarithmic model was found to be the best for all the samples. Rehydration ability of only ohmic heating pretreated peppers was higher than untreated ones. Total polyphenol (TP) content and antioxidant capacity (AC) of dried peppers varied between 3.21-5.08 mg gallic acid equivalent (GAE)/g dry matter (DM) and 1037.57-2407.40 mmol AAE/100 g DM, respectively. The content of ascorbic acid (AA) in dried samples was in the range of 187.25-722.55 mu g/g DM. The bioaccessibility of TP after in-vitro digestion varied from 79.44 to 97.73%. Losses of chlorophyll a and b were very high in all samples compared to fresh ones but the most in control samples.
dc.identifier.doi10.1177/10820132221132903
dc.identifier.endpage196
dc.identifier.issn1082-0132
dc.identifier.issue3
dc.identifier.startpage185
dc.identifier.urihttps://doi.org/10.1177/10820132221132903
dc.identifier.urihttps://hdl.handle.net/11452/46594
dc.identifier.volume30
dc.identifier.wos000912382000001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherSage Publications Ltd
dc.relation.bapKUAP(Z)-2019/05
dc.relation.journalFood Science And Technology International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAntioxidant activity
dc.subjectUltrasound pretreatment
dc.subjectDrying temperature
dc.subjectCarrot slices
dc.subjectRed-pepper
dc.subjectAttributes
dc.subjectKinetics
dc.subjectPolyphenols
dc.subjectDehydration
dc.subjectFruits
dc.subjectDrying kinetics
dc.subjectOhmic heating
dc.subjectGreen bell pepper
dc.subjectChlorophylls
dc.subjectTotal phenolics
dc.subjectBioaccessibility
dc.subjectScience & technology
dc.subjectPhysical sciences
dc.subjectLife sciences & biomedicine
dc.subjectChemistry, applied
dc.subjectFood science & technology
dc.subjectChemistry
dc.titleA comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication73850ba5-244a-4e88-a5e8-5f865f445267
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relation.isAuthorOfPublicationc153c8c5-3d2d-4e5d-b203-5b3cce30e80f
relation.isAuthorOfPublication.latestForDiscovery73850ba5-244a-4e88-a5e8-5f865f445267

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