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Journals / Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi / 2026 / Cilt: 14 Sayı: 1

Drying of red pepper by microwave-vacuum technique

Kırmızıbiberin vakum destekli mikrodalga tekniği ile kurutulması

Cem Baltacıoğlu(NİĞDE ÖMER HALİSDEMİR ÜNİVERSİTESİ)0000-0001-8308-5991
Duygu Boz(NİĞDE ÖMER HALİSDEMİR ÜNİVERSİTESİ)0000-0002-5437-3908
Pages
18–26
Publication Date
2025-01-15
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Statistically, the effect of microwave power on the chemical and physical quality characteristics of dried red pepper samples was more significant than vacuum pressure.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, sweet red peppers (Capsicum annuum L.) with 91.74% moisture content were reduced below 10% moisture content with vacuum assisted microwave and hot air oven.
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Key Findings & Data:The time taken to reach the desired moisture level in the microwave-vacuum process was determined to be 45-90min and 480min in the oven.
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Conclusion & Impact:Statistically, the effect of microwave power on the chemical and physical quality characteristics of dried red pepper samples was more significant than vacuum pressure.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Kırmızıbiber · Kurutma · Mikrodalga

Abstract

In this study, sweet red peppers (Capsicum annuum L.) with 91.74% moisture content were reduced below 10% moisture content with vacuum assisted microwave and hot air oven. The time taken to reach the desired moisture level in the microwave-vacuum process was determined to be 45-90min and 480min in the oven. Total antioxidant activity, total phenolic matter and total monomeric anthocyanin were analyzed in red pepper samples dried by vacuum-assisted microwave method and hot air and oven. The highest values were obtained in the vacuum assisted microwave process. The ascorbic acid content of hot air dried red pepper samples decreased by 74.46% compared to the vacuum-microwave process. The closest color parameters to fresh pepper and the least total color change were obtained in vacuum-microwave drying technique. Statistically, the effect of microwave power on the chemical and physical quality characteristics of dried red pepper samples was more significant than vacuum pressure.

Özet

Bu çalışmada %91.74 neme sahip tatlı kırmızıbiberler (Capsicum annuum L.) vakum destekli mikrodalgada veya sıcak hava fırınında ile %10 nem içeriğinin altına düşürülmüştür. Vakum destekli mikrodalga prosesinde istenilen nem seviyesine ulaşmak için geçen süre 45-90dk, etüvde ise 480dk olarak belirlenmiştir. Vakum destekli mikrodalga yöntemi ve sıcak hava ile etüvde kurutulan kırmızıbiber örneklerinde toplam antioksidan aktivite, toplam fenolik madde ve toplam monomerik antosiyanin analizleri gerçekleştirilmiştir. En yüksek değerler vakum destekli mikrodalga prosesinde elde edilmiştir. Sıcak havada kurutulan kırmızıbiber örneklerinin askorbik asit miktarında vakum-mikrodalga prosesine göre %74.46 oranında azalma gözlemlenmiştir. Taze bibere en yakın renk parametreleri ve toplam renk değişimi en az vakum-mikrodalga kurutma tekniğinde elde edilmiştir. İstatiksel açıdan mikrodalga gücünün kurutulmuş kırmızıbiber örneklerinin kimyasal ve fiziksel kalite özellikleri üzerine etkisi vakum basıncından daha belirgin olduğu belirlenmiştir.

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Cite This Article

Baltacıoğlu, C., Boz, D. (2025). Drying of red pepper by microwave-vacuum technique. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, Cilt: 14 Sayı: 1, 18–26. https://doi.org/10.28948/ngumuh.1554616

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