The characteristics of green peppers were investigated after treated with hot-air drying at temperatures of 55, 60, 65 and 70 ℃. Then the qualities of dried peppers were analyzed and compared. The results showed that the drying rate and decline of water activity (aw) were faster as the hot-air drying at higher temperature. Compared with other dried peppers, the treatment dried at 70 ℃ displayed higher the preservation of chlorophyll, Vc, rehydration radio, the hardness and toughness. However, the drying time was too long when peppers dried at 55 ℃, which could cause high production costs. Considered the qualities of dried peppers, the temperature of 60 ℃ was suitable for drying pepper products.

Publication Date


First Page


Last Page





[1] 鄢金山,张学军,史增录,等. 不同热风温度对板椒连续式干燥特性的实验研究[J]. 农机化研究,2013 (11):197~201.
[2] 黄劲松,周裔彬,杜先锋,等. 脱水蔬菜的研究进展[J].食品工业科技,2006,27(4):203~208.
[3] Faustino J M F, Barroca M J, Guiné R P F. Study of the drying kinetics of green bell pepper and chemical characterization[J]. Food and Bioproducts Processing,2007,85(3):163~170.
[4] 张文成,王瑞侠,崔艳芳.绿甜椒真空冷冻干燥工艺研究[J].食品科学,2012,33(14):11~15.
[5] 杨靖东,姜雯翔,史晓媛,等.不同热风干燥温度对发芽糙米品质的影响[J]. 粮食储藏,2013,42(3):30~34.
[6] 吕丽爽.微波干燥技术在食品中的应用[J].食品与机械,2006,22(5):119~122.
[7] 刘征,王颉,张政.不同热风干燥温度对扇贝柱干燥特性及品质的影响[J].食品工业,2012,33(8):37~40.
[8] 沈晓萍,王蒙蒙,卢晓黎.熟化甘薯热风干燥特性及数学模型研究[J]食品与机械,2007,23(3):119~121.
[9] 李远志,蔡颖荷.哈密瓜片干燥特性的研究[J].食品与机械,2005,22(4):32~34.
[10] 徐俐.脱水青辣椒的加工[J].农技服务加工贮藏,2004(7):50~51.
[11] 于丽萍.脱水青椒加工技术[J].乡镇企业科技,2002(1):5~6.
[12] 周波,黄瑞华,曲亮,等.色差仪和肉色板在猪肉肉色评定中的应用[J].江苏农业科学, 2007(2):121~124.
[13] 蒋晓玲,赵晓枫,郭晓令,等.色差仪光源参数对猪肉肉色测定结果的影响[J].浙江农业科学, 2008(4):489~492.
[14] Garaz S, Ibarz A, Paga, et al. Non-enzymatic browning in peach puree during heating[J]. Food Researcher International, 1999,32(5):335~343.
[15] 谌智鑫,赵尊练,周倩,等.不同贮藏条件对干辣椒品质的影响[D].杨凌:西北农林科技大学,2011.
[16] 赵肖肖,王丹,马越,等.不同包装材料及技术对脱水番茄贮藏期品质的影响[J].食品科技,2013,38(11):30~33.
[17] 王冬梅.甘蓝护色工艺优化及风味物质的研究[D].沈阳:沈阳农业大学,2012.
[18] 陈娇娇,蒋爱民,杜斯欣,等.温度对风干罗非鱼块品质的影响[J].食品工业科技,2013,34(14):85~90.
[19] Kolawole F, Olaniyi O. Effect of osmotic pretreatment on air drying characteristics and colour of pepper (Capsicum spp) cultivars[J]. Journal of Food Science and Technology, 2010, 47(5):488~495.
[20] 周洁,孔晓玲,章华.甘薯粉丝热风干燥温度和质量的关系研究[C]//国际农业工程学会.中国机械工程学会包装与食品工程分会2010年学术年会论文集.合肥:安徽农业大学出版社,2010:102~106.
[21] Karina Di Scala, Guillermo Crapiste. Drying kinetics and quality changes during drying of red pepper[J]. Food Science and Technology, 2008,41(5):789~795.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.