Abstract
Hot pepper is a kind of seasoning vegetables, which is a major item in the Korean vegetable market. Since the use of hot pepper is processed into pepper powder, which is a powder form of dried hot pepper, improvement of quality and productivity of dried hot pepper is important. Therefore, this experiment was conducted to suggest proper drying method by comparing the changes of hot pepper powder ingredients considering production cost according to the drying method. As a drying method, we used sun drying and heat drying which are widely used in practice. We also compared the productivity and quality of dried hot pepper by applying a dehumidifying drying method using a dehumidifier. Drying rate of hot pepper was highest of 85.1% at heat drying. Accordingly moisture content of hot pepper powder was lowest of 13.5% at heat drying. The American Spice Trade Association (ASTA) color value, which influenced the coloring of red pepper, showed higher in heat drying and dehumidified drying treatment than the sun drying treatment. The content of capsaicinoids was higher at sun drying treatment than that of at both heat drying and dehumidified drying treatments. 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. Also, there was no significant difference in sugar content between the two treatments. The production cost of dried hot pepper with dehumidified drying was 9.9% more efficient than heat drying. Through this study, it was found that heat and dehumidified drying method were effective in increasing sugar content and coloring of hot pepper powder. In order to improve the capsaicinoid content of red pepper, it is considered that appropriate drying temperature and drying time should be added in the process of heat drying and dehumidified drying.
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Claims 11
Claim · model-written summary
Heat drying gave the highest hot pepper drying rate, 85.1%.
- Taxon
- hot pepper
Capsicum frutescense0 - Treatment
- heat dryinge0
- Outcome
- Drying ratee0
- Direction
- higheste0
- Value
- 85.1%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Drying rate of hot pepper was highest of 85.1% at heat drying”
Claim · model-written summary
Heat drying gave the lowest hot pepper powder moisture content, 13.5%.
- Taxon
- hot pepperCapsicum frutescense0
- Treatment
- heat dryinge0
- Outcome
- moisture contente0
- Direction
- loweste0
- Value
- 13.5%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“moisture content of hot pepper powder was lowest of 13.5% at heat drying”
Claim · model-written summary
ASTA color value was higher after heat drying than sun drying.
- Taxon
- red pepper
Capsicum annuum var. annuume0 - Treatment
- heat dryinge0
- Outcome
- American Spice Trade Association (ASTA) color valuee0
- Direction
- highere0
- Comparator
- sun drying treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The American Spice Trade Association (ASTA) color value, which influenced the coloring of red pepper, showed higher in heat drying and dehumidified drying treatment than the sun drying treatment”
Claim · model-written summary
ASTA color value was higher after dehumidified drying treatment than sun drying.
- Taxon
- red pepperCapsicum annuum var. annuume0
- Treatment
- dehumidified drying treatmente0
- Outcome
- American Spice Trade Association (ASTA) color valuee0
- Direction
- highere0
- Comparator
- sun drying treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The American Spice Trade Association (ASTA) color value, which influenced the coloring of red pepper, showed higher in heat drying and dehumidified drying treatment than the sun drying treatment”
Claim · model-written summary
Capsaicinoid content was higher under sun drying than heat drying.
- Taxon
- Hot pepperCapsicum frutescense1
- Treatment
- sun drying treatmente0
- Outcome
- content of capsaicinoidse0
- Direction
- highere0
- Comparator
- heat dryinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The content of capsaicinoids was higher at sun drying treatment than that of at both heat drying and dehumidified drying treatments”
e1“Hot pepper is a kind of seasoning vegetables”
Claim · model-written summary
Capsaicinoid content was higher under sun drying than dehumidified drying treatments.
- Taxon
- Hot pepperCapsicum frutescense1
- Treatment
- sun drying treatmente0
- Outcome
- content of capsaicinoidse0
- Direction
- highere0
- Comparator
- dehumidified drying treatmentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The content of capsaicinoids was higher at sun drying treatment than that of at both heat drying and dehumidified drying treatments”
e1“Hot pepper is a kind of seasoning vegetables”
Claim · model-written summary
Sugar content was higher under heat drying than sun drying.
- Taxon
- Hot pepperCapsicum frutescense1
- Treatment
- heat dryinge0
- Outcome
- content of sugare0
- Direction
- highere0
- Comparator
- sun drying treatmente0
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”
Claim · model-written summary
Sugar content was higher under dehumidified drying treatment than sun drying.
- Taxon
- Hot pepperCapsicum frutescense1
- Treatment
- dehumidified drying treatmente0
- Outcome
- content of sugare0
- Direction
- highere0
- Comparator
- sun drying treatmente0
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”
Claim · model-written summary
Sugar content did not differ significantly between heat and dehumidified drying.
- Taxon
- Hot pepperCapsicum frutescense2
- Treatment
- heat dryinge1
- Outcome
- sugar contente0
- Direction
- no significant differencee0
- Comparator
- dehumidified drying treatmente1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“there was no significant difference in sugar content between the two treatments”
e1“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”
e2“Hot pepper is a kind of seasoning vegetables”
Claim · model-written summary
Dehumidified drying was 9.9% more efficient in production cost than heat drying.
- Taxon
- hot pepperCapsicum frutescense0
- Treatment
- dehumidified dryinge0
- Outcome
- production coste0
- Direction
- more efficiente0
- Value
- 9.9%e0
- Comparator
- heat dryinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The production cost of dried hot pepper with dehumidified drying was 9.9% more efficient than heat drying”
Claim · model-written summary
The authors recommend adjusting drying temperature and time to improve capsaicinoid content.
- Taxon
- red pepperCapsicum annuum var. annuume0
- Outcome
- appropriate drying temperature and drying timee0
- Qualifier
- improve the capsaicinoid contente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In order to improve the capsaicinoid content of red pepper, it is considered that appropriate drying temperature and drying time should be added in the process of heat drying and dehumidified drying”
The same questions in other papers
heat · quality: postharvest · Capsicum frutescens (hot pepper)Positive and negative results
1 in the opposite direction
- negative
heat · quality: postharvest · Capsicum annuum (sweet pepper)Positive and negative results
6 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
4 papers more in this group
See all 8 papers →processing · quality: postharvest · Capsicum annuum (sweet pepper)Positive and negative results
8 papers in the same direction as this paper · 2 in the opposite direction · 1 reporting no difference from an alternative
- negative
- no effect
- no effect
8 papers more in this group
See all 12 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.