Claim · model-written summary
Sugar content was higher under heat drying than sun drying.
- Taxon
- Hot pepper
Capsicum frutescense1 - Treatment
- heat dryinge0
- Outcome
- content of sugare0
- Direction
- highere0
- Comparator
- sun drying treatmente0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The content of sugar was higher at heat drying and dehumidified drying treatment where drying time was relatively short than that of sun drying treatment”
e1“Hot pepper is a kind of seasoning vegetables”
Title
Comparison of Dried Hot Pepper Quality and Production Efficiency by Drying Methods
Myeoung Hee Jo; Jong Hwa Shin Protected horticulture and Plant Factory 2018. doi:10.12791/ksbec.2018.27.4.356
Other claims from this paper (10)
- Intervention effect Heat drying gave the highest hot pepper drying rate, 85.1%.
- Intervention effect Heat drying gave the lowest hot pepper powder moisture content, 13.5%.
- Intervention effect ASTA color value was higher after heat drying than sun drying.
- Intervention effect ASTA color value was higher after dehumidified drying treatment than sun drying.
- Intervention effect Capsaicinoid content was higher under sun drying than heat drying.
- Intervention effect Capsaicinoid content was higher under sun drying than dehumidified drying treatments.
- Intervention effect Sugar content was higher under dehumidified drying treatment than sun drying.
- Intervention effect Sugar content did not differ significantly between heat and dehumidified drying.
- Intervention effect Dehumidified drying was 9.9% more efficient in production cost than heat drying.
- Recommendation The authors recommend adjusting drying temperature and time to improve capsaicinoid content.