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Water loss (WL) and solid gain (SG) in 'Rodo', 'Tatase', 'Sombo' and 'Bawa' varieties of pepper in sucrose solution and sucrosesalt binary solution (n=3)
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Pepper (chilli) (Capsicum annum) varieties, 'Tatase' and 'Rodo', (Capsicum frutescens) 'Sombo' and 'Bawa' were osmotically dehydrated in sucrose solutions of 40, 50 and 60o Brix and binary solutions of 50° sucrose with 5, 10 and 15% salt at 20, 30 and 40°C for 9 h. Samples osmosed at higher sugar concentrations (50° and 60°Brix) gave better results...
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... of Brix concentration and temperature: The results of the dehydration processes are presented in Fig. 1. Both SG and WL after 9 h were low at 20 and 30°C for all the Brix for 'Rodo' samples. However at the highest temperature used, there were improvement in both the WL and SG, though the SG was still low for all Brix. This can be attributed to the structure and texture of 'Rodo' which only softens at higher temperature. The thick and ...
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... these results having no defi nite trend further studies were carried out to investigate the effect of a combined salt and sugar solution at 50°Brix sugar with 5, 10 and 15% salt at 20, 30, and 40°C. From the results (Fig. 1) considerable improvement was noticed in all except 'Sombo' which showed a good performance only at 40°C. This implies that there may be a need to fi rst determine the sugar content of the samples before selecting the quantity of sugar to be used in the ...
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... of Brix concentration and temperature: The results of the dehydration processes are presented in Fig. 1. Both SG and WL after 9 h were low at 20 and 30°C for all the Brix for 'Rodo' samples. However at the highest temperature used, there were improvement in both the WL and SG, though the SG was still low for all Brix. This can be attributed to the structure and texture of 'Rodo' which only softens at higher temperature. The thick and ...
Context 4
... these results having no defi nite trend further studies were carried out to investigate the effect of a combined salt and sugar solution at 50°Brix sugar with 5, 10 and 15% salt at 20, 30, and 40°C. From the results (Fig. 1) considerable improvement was noticed in all except 'Sombo' which showed a good performance only at 40°C. This implies that there may be a need to fi rst determine the sugar content of the samples before selecting the quantity of sugar to be used in the ...
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Citations
... Notably, curcumin, a yellow-colored active ingredient, acts as a potent antioxidant and is responsible for turmeric's various biological activities (Ardiah and Wariyah, 2021). Turmeric also contains essential compounds such as vitamin C, beta-carotene, polyphenols, fatty acids, and essential oils (Raji et al., 2010). The quality of agricultural products is influenced by both inherent characteristics and the processing conditions they undergo. ...
This study was conducted to evaluate the impact of different processing methods on the functional and phytochemical properties of turmeric rhizomes. The experiment consisted of four treatments: Treatment 1 involved oven-drying the turmeric powder, Treatment 2 involved blanching followed by oven-drying, Treatment 3 involved cooking followed by oven-drying, and Treatment 4 involved sun-drying. Each treatment was replicated four times. The major findings of the study revealed that sun-drying (68.50%) and blanching/oven-drying (66.50%) positively influenced the dispersibility of turmeric powder. Blanching/oven-drying (0.32 g/ml) and cooking/oven-drying (0.30 g/ml) significantly improved the bulk density of turmeric powder (p<0.001), with no significant difference observed between these two treatments. The water absorption capacity of the turmeric powders ranged from 3.35 to 5.35 g/ml, with the sun-dried sample displaying the lowest capacity and the cooked/oven-dried sample demonstrating the highest capacity. Similarly, sun-dried powder exhibited the lowest swelling power and solubility, while heat treatment resulted in a substantial increase in both of these parameters. Additionally, the curcumin content was found to be highest in the cooked/oven-dried (3.11%) and sun-dried (2.99%) turmeric powder. In conclusion, this study suggests that blanching and cooking methods have wide applicability in the food industry to enhance the bulkiness of turmeric powder for appropriate packaging and handling. Moreover, these methods contribute to the characteristic flavor and aroma of turmeric. The findings emphasize the importance of considering different processing techniques for optimizing the functional and phytochemical properties of turmeric, thus enabling its effective utilization in various food applications.
... The thin layer formed would then be subjected to numerical integration procedures along the whole dimension of the product undergoing deep bed drying. Ojediran and Raji (2010) and Raji et al. (2010) reported numerous studies on thin-layer drying of food and other agricultural products. Existing mathematical models such as Henderson and Pabis, Page, Modified Page (I and II), Thomson, Newton, and Wang and Singh have been frequently used (and are still in use) to describe the drying characteristic of certain products under thin-layer drying conditions (Ojediran and Raji, 2010). ...
The paper observes a thin-layer drying behaviour of red bell pepper. The red bell pepper (192 samples) was pretreated in osmotic solution of salt of concentrations 5–20% (w/w) at osmotic solution temperatures (30–60 °C) and osmotic process durations (30–120 min) and dried at 60 °C in a locally fabricated convective dryer after preformation of osmotic dehydration pretreatment process. Experimental moisture content values obtained from the drying process were converted to moisture ratios. Seven existing thinlayer drying model equations were used for model equation fitting. The predicted and experimental (observed) moisture ratios were analysed statistically. The statistical indices and rules used to judge and select the model equation that would best describe the process were the highest values of coefficient of determination (R2); the lowest values of chi-square (χ2), root mean square error (RMSE), and sum of squares error (SSE). Results showed that the two-term exponential model equation best described the dryingbehaviour of osmo-pretreated red bell pepper. The ranges of statistical indices of selected two-term exponential model equation are: R2 (0.9389–0.9751), χ2 (0.0642–0.1503), RMSE (0.2032–0.1668), and SSE (0.6424–1.5027).
... Other conventional processing of turmeric consists of slicing the rhizome, sun drying and grinding. However, sun drying has been reported to affect the colour of foods resulting to shrinkage of the product, which leads to a final unattractive product [9]. Blanching and the use of chemical treatments have been used prior to reduce nutrient losses [10]. ...
Turmeric rhizomes are exposed to a variety of conditions during processing such as boiling, cooking, blanching and drying before being utilized. In this study, the effect of processing methods on the functional properties and physicochemical properties of turmeric powder was investigated. Fresh turmeric rhizomes were processed into powder and five samples generated from the turmeric powder: Sample A (oven drying), sample B (blanching + oven drying), sample C (sun drying), sample D (cooking + oven drying). The processed turmeric powders were subjected to functional and physicochemical analysis using standard methods. Results obtained showed that cooking/oven drying resulted to a significant (p<0.05) improvement in the bulk density, water and oil absorption capacities and swelling power of the turmeric powders as compared to other processing methods. Dispersibility and solubility were greatly improved on sun drying/oven drying. Among the processing methods employed, blanching/oven drying exhibited significantly (p<0.05) higher colour value and curcumin content whereas decreases in TTA and pH was observed for cooked/oven dried sample. It is therefore recommended from the study that blanching/oven drying be used in the processing of turmeric powder for better nutrient retention. For better functionality of the turmeric powder, cooking/oven drying method should be employed.
... Additionally, sun drying affects color and results in shrinkage of the product, which leads to a final unattractive product. This is because the outer layer of the fruit tissue impedes to transfer water from the inner surface (Ganiy et al. 2010). Although shade drying retains many important properties, it has some disadvantages as like occur in sun drying e.g. ...
This study was aimed to investigate the effect of processing techniques on the characteristics of green and red chilli powder. Four samples, such as pretreated green chilli paste (PTGP), pretreated green chilli longitudinal slit (PTGL), pretreated whole red chilli (PTWR) and untreated green chilli paste (UTGP), were prepared and dried at
60 �C in a cabinet dryer. The pretreatment was blanching in acetic acid solution and soaking immediately in a combined solution of Na2S2O5 and CaCl2. Pretreated samples took a shorter drying time than the untreated sample in reducing moisture content from 86.31 to 8%. Pretreatment before drying resulted in retaining total chlorophyll (* 86%), phenolic compounds (* 32%), green color, and pungency of chilli. Analysis result indicated that more than 60% retention of b-carotene was found while retention of ascorbic acid was comparable. Conclusively, this research reveals a good nutritional profile in cabinet dried green chilli powder, which may open the scope for commercial production.
... Red C. annuum (varieties Sombo, Rodo, Bawa and Tatase) osmotically dehydrated with sucrose or a combination of sucrose-salt was tested, resulting to higher sucrose concentrations that gave better results while improved solute gain were obtained using binary mixture with lower processing time, energy, and cost. Moreover, this pretreatment protects the fruits against the discoloration in the posterior sun drying process (Raji Abdul Ganiy et al. 2010). The salt (NaCl) also has different effects on osmotic dehydration, depending of the salt source, concentration, temperature, and time. ...
... Red C. annuum (varieties Sombo, Rodo, Bawa and Tatase) osmotically dehydrated with sucrose or a combination of sucrose-salt was tested, resulting to higher sucrose concentrations that gave better results while improved solute gain were obtained using binary mixture with lower processing time, energy, and cost. Moreover, this pretreatment protects the fruits against the discoloration in the posterior sun drying process (Raji Abdul Ganiy et al. 2010). The salt (NaCl) also has different effects on osmotic dehydration, depending of the salt source, concentration, temperature, and time. ...
Capsicum spp. fruit is one of the most produced vegetables around the world, and it is consumed both as fresh vegetable and as a spice like a food additive for their characteristic red color and, in many cases, its pungency. In addition to its economic importance, the bioactivity of some important compounds such as capsaicinoids and carotenoids has promoted its research. The use of Capsicum oleoresins has been increased due to its advantages comparing with the traditional dry spice. These include obtaining higher quality products with the desired content of bioactive and flavored substances. The wide diversity of extraction methods including water extraction, organic solvent extraction, microwave-assisted extraction, and ultrasound assisted extraction as well as supercritical fluid extraction among others are discussed in the present review. Moreover, pretreatments such as chemical treatments, osmotic dehydration, sun and oven drying, and freeze-drying commonly used before the extraction are also presented. Due to its importance, Capsicum oleoresins produced with “green” solvents and the improvement of fractional extraction techniques that allow to obtain separately the various bioactive fractions will continue under research for further development.
... Osmotic dehydration involves partial dehydration of immersed fruits and vegetables in hypertonic sugar or salt solution (Falade and Adelakun 2007;. The process has been successfully applied to a number of fruits including pineapple, kiwifruit, pawpaw, apple and pepper (Levi et al. 1983;Lerici et al. 1985;Beristain et al. 1990;Panagiotu et al. 1999;Raji et al. 2010). Osmotic pretreatment prior to air-drying improves the drying process (Falade and Adelakun 2007;Falade and Oyedele 2010), and leads to the production of sweeter flavor and color in the processed fruits and modified texture in the final osmo-dried products (Falade and Aworh 2005;Falade and Oyedele 2010). ...
... This may be due to the increased osmotic potential as the strength of the sucrose solution increased. The extent of water loss is dependent on the strength of the osmotic solution (Sankat et al. 1996;Raji et al. 2010). Water loss is the amount of water which diffuses from the fruit to the solution due to differences in the osmotic pressure of the fruit solids and solution (Panagiotu et al. 1999). ...
Air‐drying of fresh and osmosed plantain and cooking banana slices was modeled using four equations. Temperature dependence of moisture diffusivity (D eff) was described by Arrhenius relationship, and activation energy (E a) was calculated. Drying of fresh and osmosed commodities showed two falling rates. D eff of fresh and osmosed plantain and cooking banana varied between 3.80 × 10−10–8.62 × 10−9 and 1.29 × 10−10–3.91 × 10−9 m2/s, respectively. E a for drying of cooking banana and plantain were 12.30–24.09 and 12.15–19.93 kJ/mol, respectively. Page showed higher correlation coefficient, lower root mean‐squared error, chi‐squared and percentage error of 0.5563–0.9995 and 0.4692–0.999, 9.86 × 10−9–0.03683 and 9.06 × 10−5–0.2125, 9.73 × 10−5–1.37 × 10−1 and 9.06 × 10−5–2.125 × 10−1, and 0.447–4.412 and 0.049–8.707 for plantain and cooking banana, respectively.
... They are widely used in many parts of the world as a result of their valued sensory attributes, colour, pungency and aroma [1]. Pepper (Chilli) (Capsicum Spp) is widely consumed as spice, vegetable and fruit in many ethnic diets including African, Asian, Hungarian and Mexican [2]. The world production is put at over 19 million tons fresh fruits from 1.5 million hectares with Nigeria being the highest producer in Africa [2]. ...
... Pepper (Chilli) (Capsicum Spp) is widely consumed as spice, vegetable and fruit in many ethnic diets including African, Asian, Hungarian and Mexican [2]. The world production is put at over 19 million tons fresh fruits from 1.5 million hectares with Nigeria being the highest producer in Africa [2]. The following varieties are widely grown in Nigeria and commonly consumed in South West; that is Capsicum frutescens. ...
... Cheul et al. (2010) reported that Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying indicating the importance of pepper in food industry. However, the thermal processing of pepper affects the physic-chemical qualities of the final product ( Kolawole and Olaniyi 2010;Raji et al. 2010). ...
Five hot pepper varieties were grown at Haramaya University Research Farm, Dire Dawa, Ethiopia. The experiment was undertaken
using completely randomized block design (RCBD) with three replications. Green peppers were stored under ambient and evaporatively
cooled conditions. Significant (P ≤ 0.05) differences were observed among cultivars and storage conditions in changes in quality of pepper. Storage at ambient
conditions resulted in high weight loss and rapid deterioration in chemical composition. The highest and lowest moisture contents
were recorded in Melka Eshet and PBC 600, respectively. Evaporative cooler reduced weight loss and maintained higher levels of pH, ascorbic acid and marketability.
The highest weight loss was recorded in Melka Dima stored at ambient condition. The lowest weight loss and highest ascorbic acid content was obtained in Mareko Fana stored in evaporative cooler. After 16 days of storage, all pepper fruits stored at ambient condition were unmarketable while
those stored in evaporative cooler were kept up to 28 days. The highest pungency level was observed in ambient storage environment
than in evaporative cooler. Evaporative cooling was shown to improve shelf life by four-fold compared to the ambient condition.
The shelf life of pepper was improved in all varieties tested while the quality characteristics were maintained better in
Mareko Fana than in the other varieties when harvested at mature-green stage and stored under evaporatively cooled storage.
... Because of these advantages, OD has often been used before hotair drying and microwave drying (Nelson & Datta, 2001; Mandala et al., 2005). Most of research work reported on OD of chili involved the influences of concentration and composition of osmotic solution, temperature, immersion time, pretreatments, nature of food and its geometry and solution-to-sample ratio (Raji et al., 2010; Levent & Ferit, 2012). However, few studies report the characteristics of chili after drying followed OD. ...
Chili flesh pretreated with or without osmotic dehydration (OD) was dried in the hot‐air drying (AD) oven at 50–80 °C or in the microwave drying (MD) oven at 60–180 W. Results showed that the samples osmotically treated in mixed solution (10% salt + 50% sucrose) had the best dehydration effect as compared with single salt or sugar solutions. During the drying process, osmotically treated samples had one falling‐rate period and their effective moisture diffusivities (D eff) showed a rapidly linear increase with the decrease in moisture content, while directly drying samples showed a three‐phase falling‐rate period and their D eff increased gradually at the initial period and then rapidly at the final period. When the moisture content decreased, the activation energy increased gradually; however, for AD after OD, it decreased. Among all the processes, MD at 60 W after OD presented the largest vitamin C retention rate and the best colour difference, needing less drying time.
