Far Infrared Drying Characteristics of Seasoned Red Pepper Sauce Dried by Heated Air

摘要

The purpose of this study was to verify the drying characteristics of seasoned red pepper sauce and establish optimal drying conditions for far infrared drying of seasoned red pepper sauce. Seasoned red pepper sauce, which was dried by heated air, wasused. One kg of seasoned red pepper was spread at thicknesses of 10 and 20 mm and dried by a far infrared dryer until a final moisture content of 15±0.5%. The far infrared dryer conditions were air velocity of 0.6, 0.8 m/s and drying temperatures of 60, 70, and 80°C. The drying models were estimated using a determination coefficient and root mean square error. Drying characteristics were analyzed based on factors such as drying rate, color changes, content of capsaicinoids, and energy consumption. The results can be summarized as follows. The drying rate (that is, drying time) tended to be reduced as temperature and air velocity for drying increased. The Page and Henderson models were suitable for drying of seasoned red pepper sauce by a far infrared dryer. Redness decreased after far infrared drying under all experimental conditions. The color difference was 18.18 under the following conditions: thickness 20 mm, temperature 70°C, and air velocity 0.8 m/s. This value was slightly higher than thoseunder other far infrared drying conditions. The capsaicinoid properties of seasoned red pepper sauce decreased under all far infrared drying conditions. The highest capsaicin (19.91 mg/100 g) and dihydrocapsaicin (12.87 mg/100 g) contents were observedat a thickness of 10 mm, temperature of 80°C, and air velocity of 0.8 m/s. Energy consumption decreased with higher temperature, slower air velocity, and thinner seasoned red pepper sauce.