Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying
Post-harvest red chili pepper (Capsicum frutescens) has highly capsaicin as bioactive compound and moisture content. However, capsaicin is the responsible bioactive compound in chili for hot sensation that easy to degrade by partial oxidation caused introduction of heat in drying process. The object...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Masyarakat Katalis Indonesia - Indonesian Catalyst Society (MKICS)
2018-08-01
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| Series: | Bulletin of Chemical Reaction Engineering & Catalysis |
| Subjects: | |
| Online Access: | https://journal.bcrec.id/index.php/bcrec/article/view/1660 |