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Influence of temperature and ultrasound on drying kinetics and antioxidant properties of red pepper

This is an Author's Accepted Manuscript of J. A. Cárcel, D. Castillo, S. Simal & A. Mulet (2019) Influence of temperature and ultrasound on drying kinetics and antioxidant properties of red pepper, Drying Technology, 37:4, 486-493, DOI: 10.1080/07373937.2018.1473417 [copyright Taylor & Francis], available online at: http://www.tandfonline.com/10.1080/07373937.2018.1473417[EN] Red pepper samples (1 m/s) were dried at different temperatures (30, 50, 70 degrees C) without and with (20.5 kW/m(3); 21.7 kHz) ultrasound application. The antioxidant capacity (AC), the total phenolic content (TPC), and the ascorbic acid (AA) content of fresh and dried red pepper samples were used as indicators of the quality of the dried products. Ultrasound application significantly improved the kinetics in every case, influencing not only the effective diffusivity but also the mass transport coefficient thus implying a reduction in energy needs. Drying significantly reduced AC, TPC, and AA, this reduction being significantly smaller at 70 degrees C due to the shorter drying time. Compared with conventional drying, ultrasound application reduced the loss of antioxidant properties at 50 degrees C but produced greater degradation at 70 degrees C, which points toward an optimal drying temperature when using ultrasound.The authors acknowledge the financial support from Generalitat Valenciana [PROMETEOII/2014/005] and INIA [RTA2015-00060-C04-02 and RTA2015-00060-C04-03].Carcel, JA.; Castillo, D.; Simal, S.; Mulet Pons, A. (2019). Influence of temperature and ultrasound on drying kinetics and antioxidant properties of red pepper. Drying Technology. 37(4):486-493. https://doi.org/10.1080/07373937.2018.1473417S486493374Di Scala, K., & Crapiste, G. (2008). Drying kinetics and quality changes during drying of red pepper. LWT - Food Science and Technology, 41(5), 789-795. doi:10.1016/j.lwt.2007.06.007Doymaz, İ., & Pala, M. (2002). 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Calidad microbiológica de una fórmula enteral lista para usar

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