Claim · model-written summary
Oven drying at 65oC gave minimum total color difference of 11.82.
- Taxon
- Red Pepper
Capsicum annuum var. annuumt0 - Treatment
- oven drying at 65oCe1
- Outcome
- total color differencee0
- Direction
- minimume0
- Value
- 11.82e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“minimum total color difference (11.82)”
e1“oven drying at 65oC”
t0“Red Pepper”
Title
Study the Drying Behavior of Red Pepper (Capsicum annuum L.)
A. Anjaneyulu; A. B. Sharangi DOAJ (DOAJ: Directory of Open Access Journals) 2022
Other claims from this paper (11)
- Intervention effect Oven drying at 65oC gave maximum fruit length of 7.00 cm.
- Intervention effect Oven drying at 65oC gave maximum fruit diameter of 10.22 mm.
- Intervention effect Oven drying at 65oC gave maximum chroma of 38.13.
- Intervention effect Oven drying at 65oC gave minimum browning index of 85.81.
- Intervention effect Sun drying gave maximum fruit weight of 0.81 g.
- Intervention effect Oven drying at 70°C gave minimum bulk density of 0.31 g cc-1.
- Intervention effect Oven drying at 70°C gave maximum dehydration ratio of 3.88.
- Intervention effect Oven drying at 50°C gave the highest β-carotene content of 224.41 µg 100 g-1.
- Intervention effect Sun drying gave minimum β carotene content.
- Intervention effect Sun drying produced low quality with direct light exposure.
- Association Higher drying temperature and longer time negatively affected chilli quality.