African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6140

Full Length Research Paper

Physico-chemical characterization and kinetics of drying of organic yellow bell pepper (Capsicum annuum L.)

Newton Carlos Santos
  • Newton Carlos Santos
  • Department of Agricultural Engineering, Federal University of Campina Grande, Rua Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Paraíba, Brazil.
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Ssmela Leal Barros
  • Ssmela Leal Barros
  • Department of Agricultural Engineering, Federal University of Campina Grande, Rua Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Paraíba, Brazil.
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Semirames do Nascimento Silva
  • Semirames do Nascimento Silva
  • Department of Agricultural Engineering, Federal University of Campina Grande, Rua Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Paraíba, Brazil.
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Victor Hebert de Alcantara Ribeiro
  • Victor Hebert de Alcantara Ribeiro
  • Department of Agricultural Engineering, Federal University of Campina Grande, Rua Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Paraíba, Brazil.
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Mylena Olga Pessoa Melo
  • Mylena Olga Pessoa Melo
  • Department of Agricultural Engineering, Federal University of Campina Grande, Rua Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Paraíba, Brazil.
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Wilton Pereira da Silva
  • Wilton Pereira da Silva
  • Department of Agricultural Engineering, Federal University of Campina Grande, Rua Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Paraíba, Brazil.
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Raphael Lucas Jacinto Almeida
  • Raphael Lucas Jacinto Almeida
  • Department of Chemical Engineering, Federal University of Campina Grande, Rua Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Paraíba, Brazil.
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Tamires dos Santos Pereira
  • Tamires dos Santos Pereira
  • Department of Process Engineering, Federal University of Campina Grande, Rua Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Paraíba, Brazil.
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Ana Julia de Brito Araujo
  • Ana Julia de Brito Araujo
  • Department of Agricultural Engineering, Federal University of Campina Grande, Rua Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Paraíba, Brazil.
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Josivanda Palmeira Gomes
  • Josivanda Palmeira Gomes
  • Department of Agricultural Engineering, Federal University of Campina Grande, Rua Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Paraíba, Brazil.
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Amanda Priscila Silva Nascimento
  • Amanda Priscila Silva Nascimento
  • Department of Process Engineering, Federal University of Campina Grande, Rua Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Paraíba, Brazil.
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Virgínia Mirtes de Alcantara Silva
  • Virgínia Mirtes de Alcantara Silva
  • Department of Natural Resources, Federal University of Campina Grande, Rua Aprígio Veloso, 882 - Universitário, 58429-900, Campina Grande, Paraíba, Brazil.
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Danise Medeiros Vieira
  • Danise Medeiros Vieira
  • Food Technology Department, Federal Institute of Pernambuco, Campus Barreiros, Fazenda Sapé - Zona Rural, 55560-000, Barreiros, Pernambuco, Brazil.
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  •  Received: 12 April 2019
  •  Accepted: 11 June 2019
  •  Published: 18 July 2019

Abstract

The bell pepper has many qualities, but it has a high water content, favoring the occurrence of deteriorating reactions and the growth of microorganisms; however, it is possible to use drying as a conservation method. The objective of this study is to perform the kinetics of organic yellow bell pepper drying at different drying air temperatures, to adjust the data obtained to the empirical models and to evaluate the effect of the applied temperatures on its physicochemical characteristics. The fruits were subjected to drying under the temperatures of 50, 60, 70 and 80°C. In order to understand the drying process, kinetics and modeling were applied using Henderson and Pabis, Lewis, Page, Peleg, Silva et al. and Wang and Singh models. The physical-chemical characterization was performed in the in natura samples and after drying. The Page model was the one that best described the drying kinetics at all applied temperatures. The effectiveness of the drying process in the reduction of water activity and in the increase of the ash concentration in all treatments was verified. The samples dried at 50°C presented the highest values for protein content, vitamin C and phenolic compounds.

Key words: Conservation, dehydration, organic vegetables, quality.