Effects of infrared pasteurization on quality of red pepper powder.

摘要

A tray type-infrared (IR) pasteurization system was developed for reducing the microorganism content in red pepper powder (RPP). The RPP was passed through a vibrating tray under 4 IR lamps (total 8000 W) with water circulating under the tray. Pasteurization to remove fungal activity was carried out by applying power >2000 W to the RPP. However, a decrease in viable cell numbers of bacteria was not observed under the same conditions. Conveying speed of RPP was optimized to 106-164 g/min on the basis of microbial reduction and retention of moisture content of RPP. The water content of 32 mesh RPP decreased rapidly after pasteurization. The repetition of IR pasteurization was not favourable due to a severe decrease of water content in RPP. IR pasteurization of RPP did not cause significant differences in the capsaicinoid contents, ASTA colour value and L, a, and b colour values under all investigated conditions.