High power short time microwave finish drying of paprika (Capsicum annuum L.): Development of models for moisture diffusion and color degradation

Abstract

The commercially available paprika at 16.25% (db) moisture was quickly finish-dried using microwaves at higher power density (5–25 W g⁻¹). The moisture diffusivity was estimated using Fick’s second law of diffusion and the generalized kinetic model was used to estimate the color degradation rates. The moisture diffusivity and color degradation showed a close correlation with the difference between the average product temperature (T) achieved due to microwave heating, and average glass transition temperature (T_g) of paprika. Acceleration in moisture diffusion and color degradation was observed with the rise in the difference between the T and T_g. Further, the color degradation rate showed correlation with monolayer moisture content, average moisture content, T, and T_g of paprika during finish drying. The constants of the Gordon and Taylor model showed the less plasticization effect of water. Also, T_g showed a good correlation between water activity and moisture content. The activation energies for moisture diffusion and color degradation were found to be 92.53 and 11.03 kJ mol⁻¹_, respectively_. The microstructural analysis of finish-dried paprika showed the expanded and newly formed intercellular spaces. The developed correlations can be used to simulate heat and mass transfer operations such as drying and sterilization.

Keywords:

• Diffusivity
• color change
• water activity and phase transition

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

The authors are thankful to Ministry of Food Processing Industries (MoFPI) and Ministry of Human Resource Development (MHRD), Government of India for their financial support to this research work.