Claim · model-written summary
Oven drying at 70°C gave maximum dehydration ratio of 3.88.
- Taxon
- Red Pepper
Capsicum annuum var. annuumt0 - Treatment
- oven drying at 70°Ce0
- Outcome
- dehydration ratioe0
- Direction
- maximume0
- Value
- 3.88e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maximum dehydration ratio (3.88) were detected by oven drying at 70°C”
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 total color difference of 11.82.
- 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 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.