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International Journal of Food Properties Volume 3, 2000 - Issue 2
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Original Articles

Drying characteristics and product quality of bell pepper

Manpreet Singh Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143 005, India
,
U.S. Shivhare Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143 005, India Phone: 91‐0183 220667 Fax: 91‐0183 220667 E-mail: [email protected]
&
J. Ahmed Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143 005, India
Pages 249-257 | Received 12 Oct 1999, Accepted 24 Dec 1999, Published online: 02 Sep 2009

Citations (9)

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Read on this site (2)

Muhammad Atif Randhawa, Muhammad Naveed Anjum, Masood Sadiq Butt, Muhammad Yasin & Muhammad Imran. (2014) Minimization of Imidacloprid Residues in Cucumber and Bell Pepper Through Washing with Citric Acid and Acetic Acid Solutions and Their Dietary Intake Assessment. International Journal of Food Properties 17:5, pages 978-986.
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A.H. El-Ghorab, Q. Javed, F. M. Anjum, S. F. Hamed & H.A. Shaaban. (2013) Pakistani Bell Pepper (Capsicum annum L.): Chemical Compositions and its Antioxidant Activity. International Journal of Food Properties 16:1, pages 18-32.
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Articles from other publishers (7)

Nihal Türkmen Erol. (2021) Mathematical Modelling of Thin Layer Dried Potato and Effects of Different Variables on Drying Behaviour and Quality Characteristics. Potato Research 65:1, pages 65-82.
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Katia Liburdi, Ilaria Benucci & Marco Esti. (2019) Effect of microwave power and blanching time in relation to different geometric shapes of vegetables. LWT 99, pages 497-504.
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Shivendu Ranjan, Nandita Dasgupta, Niharika Walia, C. Thara Chand & Chidambaram Ramalingam. (2017) Microwave Blanching: An Emerging Trend in Food Engineering and its Effects on Capsicum annuum L . Journal of Food Process Engineering 40:2, pages e12411.
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G.C. Jeevitha, H. Umesh Hebbar & K.S.M.S. Raghavarao. (2013) Electromagnetic Radiation-Based Dry Blanching of Red Bell Peppers: A Comparative Study. Journal of Food Process Engineering 36:5, pages 663-674.
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D. Arslan & M.M. Özcan. (2011) Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content. Food and Bioproducts Processing 89:4, pages 504-513.
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I. Sam Saguy & Alejandro Marabi. 2010. Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition. Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition 1442 1453 .
B.I.O. Ade-Omowaye, N.K. Rastogi, A. Angersbach & D. Knorr. (2003) Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper. Journal of Food Engineering 60:1, pages 89-98.
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