Pulsed Vacuum Drying of Pepper (<i>Capsicum annuum</i> L.): Effect of High-Humidity Hot Air Impingement Blanching Pretreatment on Drying Kinetics and Quality Attributes

With a high moisture content, fresh peppers are perishable and rot easily. Drying is essential for shelf-life extension. The natural thin wax layer on the pepper surface hinders moisture transfer. Traditionally, chemical dipping or mechanical pricking is used to remove this wax layer. However, in ch...

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Bibliographic Details
Main Authors: Zhihua Geng, Xiao Huang, Jun Wang, Hongwei Xiao, Xuhai Yang, Lichun Zhu, Xiaochen Qi, Qian Zhang, Bin Hu
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/11/3/318