Color and Ascorbic Acid Degradation Kinetics of Red Pepper (Capsicum annuum L.) Slices during Vacuum Drying

Yıl 2020, Cilt: 18 Sayı: 1, 19 - 26, 30.04.2020

Engin Demiray Yahya Tülek

https://doi.org/10.24323/akademik-gida.730013

Öz

Red pepper slices were dried in a vacuum dryer at three different temperatures (45, 55 and 65°C) and two absolute pressures (21.5 kPa and 48.0 kPa). Drying temperature and absolute pressure significantly influenced drying time. Degradation kinetics of ascorbic acid in red pepper slices during vacuum drying followed a first-order kinetic model. The highest ascorbic acid retention occurred in the samples dried the combination of 45°C and 21.5 kPa. In addition to the temperature effect, the drying absolute pressure was effective on the loss of ascorbic acid. The activation energy values for ascorbic acid under both absolute pressure of 48.0 kPa and 21.5 kPa were calculated as 70.85 kJ/mol and 81.43 kJ/mol, respectively. The sample surface color degradation after drying was also determined. The color values (Hunter L, a and b) decreased, while ΔE (The color difference) increased during drying. Mathematical modeling of color degradation kinetics indicated that both the zero-order and first-order kinetic model were found to describe the Hunter L, a and b values. However, ΔE followed zero-order kinetic model.

Anahtar Kelimeler

Red pepper, Vacuum drying, Ascorbic acid, Color, Degradation

Kırmızıbiber (Capsicum annuum L.) Dilimlerinin Vakumla Kurutulması Sırasında Renk ve Askorbik Asidin Bozunma Kinetiği

Öz

Kırmızı biber dilimleri vakumlu bir kurutucuda üç farklı sıcaklıkta (45, 55 ve 65°C) ve iki mutlak basınçta (21.5 kPa ve 48.0 kPa) kurutulmuştur. Kurutma sıcaklığı ve mutlak basınç kuruma süresini önemli ölçüde etkilemiştir. Askorbik asitin, vakumla kurutma sırasında kırmızıbiber dilimlerindeki bozunma kinetiği, birinci dereceden bir kinetik modele uyduğu belirlenmiştir. En yüksek askorbik asit miktarı, 45°C ve 21.5 kPa kombinasyonunda kurutulmuş örneklerde belirlenmiştir. Kurutma sıcaklığının etkisine ek olarak, kurutma mutlak basıncının da askorbik asit kaybı üzerinde etkili olduğu saptanmıştır. Askorbik asit için hem 48.0 kPa hem de 21.5 kPa mutlak basınç altında yapılan kurutma işleminde, aktivasyon enerji değerleri sırasıyla 70.85 kJ/mol ve 81.43 kJ/mol olarak hesaplanmıştır. Çalışmada ayrıca kurutma sırasında örneklerin yüzey renginin bozulması da incelenmiştir. Renk değerleri (Hunter L, a ve b) azalırken, ΔE değerinin kurutma sırasında arttığı belirlenmiştir. Hunter L, a ve b değerlerinin renk bozulması kinetiğinin matematiksel modellemesi yapılmış ve hem sıfırıncı hem de birinci dereceden kinetik modele uyduğu saptanmıştır. Bununla birlikte, ΔE değerinin sadece sıfırıncı dereceli kinetik modele uyduğu belirlenmiştir.

Anahtar Kelimeler

Kırmızıbiber, Vakumla kurutma, Askorbik asit, Renk, Bozulma

Kaynakça

• [1] Kim, S., Lee, K.W., Park, J., Lee, H.J., Hwang, I.K. (2006). Effect of drying in antioxidant activity and changes of ascorbic acid and colour by different drying and storage in Korean red pepper (Capsicum annuum, L.). International Journal of Food Science and Technology, 41, 90-95.
• [2] Serpen, A., Gökmen, V. (2007). Reversible degradation kinetics of ascorbic acid under reducing and oxidizing conditions. Food Chemistry, 104, 721-725.
• [3] Lin, T.M., Durance, T.D., Scaman, C.H. (1998). Characterization of vacuum microwave, air and freeze dried carrot slices. Food Research International, 31, 111-117.
• [4] Minguez-Mosquera, M.I., Hornero-Mendez, D. (1994). Comparative study of the effect of paprika processing on the carotenoids in peppers (Capsicum annuum) of the Bola and Agridulce varieties. Journal of Agricultural and Food Chemistry, 42, 1555-1560.
• [5] Ergüneş, G., Tarhan, S. (2006). Color retention of red peppers by chemical pretreatments during greenhouse and open sun drying. Journal of Food Engineering, 76, 446-452.
• [6] Condori, M., Echazu, R., Saravia, L. (2001). Solar drying of sweet pepper and garlic using the tunnel greenhouse drier. Renewable Energy, 22, 447-460.
• [7] Maskan, A., Kaya, S., Maskan, M. (2002). Hot air and sun drying of grape leather (pestil). Journal of Food Engineering, 54, 81-88.
• [8] El-Beltagy, A., Gamea, G.R., Amer Essa, A.H. (2007). Solar drying characteristics of strawberry. Journal of Food Engineering 78, 456-464.
• [9] Ramesh, M.N., Wolf, W., Tevini, D., Jung, G. (2001). Influence of processing parameters on the drying of spice paprika. Journal of Food Engineering, 49, 63-72.
• [10] Jaya, S., Das, H. (2003). A vacuum drying model for mango pulp. Drying Technology, 21, 1215-1234.
• [11] Wu, L., Orikasa, T., Ogawa, Y., Tagawa, A. (2007). Vacuum drying characteristics of eggplants. Journal of Food Engineering, 83, 422-429.
• [12] AOAC, (1990). Official Method of Analysis, 15th Ed., pp. 1058–1059, Association of Offical Analytical Communities, Washington, DC.
• [13] Demiray, E., Tulek, Y., Yilmaz, Y. (2013). Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying. LWT-Food Science and Technology, 50, 172-176.
• [14] Arevalo-Pinedo, A., Murr, F.E.X. (2006). Kinetics of vacuum drying of pumpkin (Cucurbita maxima): Modeling with shrinkage. Journal of Food Engineering, 76, 562-567.
• [15] Arevalo-Pinedo, A., Murr, F.E.X. (2007). Influence of pre-treatments on the drying kinetics during vacuum drying of carrot and pumpkin. Journal of Food Engineering, 80, 152-156.
• [16] Giri, S.K., Prasad, S. (2007). Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. Journal of Food Engineering, 78, 512-521.
• [17] Di Scala, K., Crapiste, G. (2008). Drying kinetics and quality changes during drying of red pepper. LWT-Food Science and Technology, 41, 789-795.
• [18] Marfil, P.H.M., Santos, E.M., Telis, V.R.N. (2008). Ascorbic acid degradation kinetics in tomatoes at different drying conditions. LWT-Food Science and Technology, 41, 1642-1647.
• [19] Methakhup, S., Chiewchan, N., Devahastin, S. (2005). Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flake. LWT-Food Science and Technology, 38, 579-587.
• [20] Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48, 169-175.
• [21] Demiray, E., Tulek, Y. (2015). Color degradation kinetics of carrot (Daucus carota L.) slices during hot air drying. Journal of Food Processing and Preservation, 39, 800-805.
• [22] Dadalı, G., Kılıç Apar, D., Özbek, B. (2007). Color change kinetics of okra undergoing microwave drying. Drying Technology, 25, 925-936.