Inżynieria Rolnicza
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Title : Analysis of drying of red peppers the fountain bed with microwave heating
Key words : fountain drying, microwave heating, red peppers, polyphenols and antioxidant activity
Summary :

The purpose of the study was to determine the applicability of spouted dryer heated by microwave material and obtain information about the process and the kinetics of water loss and of the effect of the drying process on antioxidant activity and polyphenol content of red pepper. During drying red peppers was found that with the increase of the microwave power is increased content of polyphenolic compounds and antioxidant activity. The results indicate that fountain-microwave drying ovens allows for drought of good quality and improving the quality of dried peppers over traditional convection drying.

Please use the following format to cite the selected article : Surma, M., Peroń, S., Jałoszyński, K., Pasławska, M., Stępień, B. (2013). Analysis of drying of red peppers the fountain bed with microwave heating. Inzynieria Rolnicza, 4(147), 345-354.
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