Effect of drying kinetics on color of “dedo de moça” chili peppers (Capsicum baccatum)
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/40039 |
Resumo: | This study aimed to assess the drying kinetics of red and yellow chili peppers, “dedo-de-moça” variety, at different temperatures (35, 45, 55, and 70 °C) and model this phenomenon mathematically. We also evaluated the effect of these drying air temperatures on pepper fruit color. Pepper fruits were dried in a forced-air circulation dryer. Ten mathematical models were fitted to the experimental data by nonlinear regression analysis. After drying, pepper samples were analyzed for the following colorimetric parameters: lightness (L*), chroma or saturation (c), and hue angle (h), in order to determine the influence of drying air temperature on fruit coloration. Our findings showed that the higher the air temperature, the faster the drying process. Midilli model fitted well to all temperature data and best represented the drying kinetics of “dedo-de-moça” chili peppers. Moreover, fruit color was affected by the drying air temperatures, in which the higher the drying air temperature, the greater the color variation. |
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Repositório Institucional da UFLA |
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Effect of drying kinetics on color of “dedo de moça” chili peppers (Capsicum baccatum)DehydrationHue angleDryingMidilli modelColorimetric parametersCinética de secagemÂngulo de matizModelo MidilliParâmetros colorimétricosThis study aimed to assess the drying kinetics of red and yellow chili peppers, “dedo-de-moça” variety, at different temperatures (35, 45, 55, and 70 °C) and model this phenomenon mathematically. We also evaluated the effect of these drying air temperatures on pepper fruit color. Pepper fruits were dried in a forced-air circulation dryer. Ten mathematical models were fitted to the experimental data by nonlinear regression analysis. After drying, pepper samples were analyzed for the following colorimetric parameters: lightness (L*), chroma or saturation (c), and hue angle (h), in order to determine the influence of drying air temperature on fruit coloration. Our findings showed that the higher the air temperature, the faster the drying process. Midilli model fitted well to all temperature data and best represented the drying kinetics of “dedo-de-moça” chili peppers. Moreover, fruit color was affected by the drying air temperatures, in which the higher the drying air temperature, the greater the color variation.Associação Brasileira de Engenharia Agrícola2020-04-14T18:15:19Z2020-04-14T18:15:19Z2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfANDRADE, E. T. de et al. Effect of drying kinetics on color of “dedo de moça” chili peppers (Capsicum baccatum). Engenharia Agrícola, Jaboticabal, v. 39, n. 5, p. 659-667, set./out. 2019.http://repositorio.ufla.br/jspui/handle/1/40039Engenharia Agrícolareponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessAndrade, Ednilton Tavares deFigueira, Vitor GonçalvesTeixeira, Luciana PintoAraújo, Kátia Gomes de Limaeng2023-05-02T19:11:53Zoai:localhost:1/40039Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-02T19:11:53Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Effect of drying kinetics on color of “dedo de moça” chili peppers (Capsicum baccatum) |
title |
Effect of drying kinetics on color of “dedo de moça” chili peppers (Capsicum baccatum) |
spellingShingle |
Effect of drying kinetics on color of “dedo de moça” chili peppers (Capsicum baccatum) Andrade, Ednilton Tavares de Dehydration Hue angle Drying Midilli model Colorimetric parameters Cinética de secagem Ângulo de matiz Modelo Midilli Parâmetros colorimétricos |
title_short |
Effect of drying kinetics on color of “dedo de moça” chili peppers (Capsicum baccatum) |
title_full |
Effect of drying kinetics on color of “dedo de moça” chili peppers (Capsicum baccatum) |
title_fullStr |
Effect of drying kinetics on color of “dedo de moça” chili peppers (Capsicum baccatum) |
title_full_unstemmed |
Effect of drying kinetics on color of “dedo de moça” chili peppers (Capsicum baccatum) |
title_sort |
Effect of drying kinetics on color of “dedo de moça” chili peppers (Capsicum baccatum) |
author |
Andrade, Ednilton Tavares de |
author_facet |
Andrade, Ednilton Tavares de Figueira, Vitor Gonçalves Teixeira, Luciana Pinto Araújo, Kátia Gomes de Lima |
author_role |
author |
author2 |
Figueira, Vitor Gonçalves Teixeira, Luciana Pinto Araújo, Kátia Gomes de Lima |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Andrade, Ednilton Tavares de Figueira, Vitor Gonçalves Teixeira, Luciana Pinto Araújo, Kátia Gomes de Lima |
dc.subject.por.fl_str_mv |
Dehydration Hue angle Drying Midilli model Colorimetric parameters Cinética de secagem Ângulo de matiz Modelo Midilli Parâmetros colorimétricos |
topic |
Dehydration Hue angle Drying Midilli model Colorimetric parameters Cinética de secagem Ângulo de matiz Modelo Midilli Parâmetros colorimétricos |
description |
This study aimed to assess the drying kinetics of red and yellow chili peppers, “dedo-de-moça” variety, at different temperatures (35, 45, 55, and 70 °C) and model this phenomenon mathematically. We also evaluated the effect of these drying air temperatures on pepper fruit color. Pepper fruits were dried in a forced-air circulation dryer. Ten mathematical models were fitted to the experimental data by nonlinear regression analysis. After drying, pepper samples were analyzed for the following colorimetric parameters: lightness (L*), chroma or saturation (c), and hue angle (h), in order to determine the influence of drying air temperature on fruit coloration. Our findings showed that the higher the air temperature, the faster the drying process. Midilli model fitted well to all temperature data and best represented the drying kinetics of “dedo-de-moça” chili peppers. Moreover, fruit color was affected by the drying air temperatures, in which the higher the drying air temperature, the greater the color variation. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019 2020-04-14T18:15:19Z 2020-04-14T18:15:19Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
ANDRADE, E. T. de et al. Effect of drying kinetics on color of “dedo de moça” chili peppers (Capsicum baccatum). Engenharia Agrícola, Jaboticabal, v. 39, n. 5, p. 659-667, set./out. 2019. http://repositorio.ufla.br/jspui/handle/1/40039 |
identifier_str_mv |
ANDRADE, E. T. de et al. Effect of drying kinetics on color of “dedo de moça” chili peppers (Capsicum baccatum). Engenharia Agrícola, Jaboticabal, v. 39, n. 5, p. 659-667, set./out. 2019. |
url |
http://repositorio.ufla.br/jspui/handle/1/40039 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Associação Brasileira de Engenharia Agrícola |
publisher.none.fl_str_mv |
Associação Brasileira de Engenharia Agrícola |
dc.source.none.fl_str_mv |
Engenharia Agrícola reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1784550196454096896 |