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Journals / Akademik Gıda / 2026 / Cilt: 23 Sayı: 2

Drying of Red Pepper in Daylight Simulated Drying System

Kırmızıbiberin Gün Işığı Benzetimli Kurutma Sisteminde Kurutulması

Eren Deniz Konak(Ege Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı)0000-0002-5128-9292
Filiz İçier(Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü)0000-0002-9555-3390
Pages
140–155
Publication Date
2025-07-20
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AI Summary & Key Takeaways

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

It was found that heating source was not effective on change of TAA while light assistance decreased the change of TAA.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Red pepper is commonly used as a natural food colorant since it consists of valuable colour components.
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Key Findings & Data:Drying was applied at 55°C with the air velocity of 1.5 m/s.
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Conclusion & Impact:It was found that heating source was not effective on change of TAA while light assistance decreased the change of TAA.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Renk · Antioksidan · Kızılötesi

Abstract

Red pepper is commonly used as a natural food colorant since it consists of valuable colour components. Drying is one of the most important processes applied for the purposes of the production of dried red pepper and handling of valuable colour components form its processing waste. In order to minimize the quality changes of foods during drying, several studies on the improvement of the drying methods or systems have been carried out. In this study, the drying behaviour and some quality (total red colour components (TRCC), total antioxidant activity (TAA), colour properties) changes of red pepper were examined during drying in daylight simulated drying (DLSD) system by applying different heating sources (hot air and infrared) with different light sources (daylight, LED and without light). Drying was applied at 55°C with the air velocity of 1.5 m/s. The average drying time, which is required to reach the total moisture content of 7.70%±0.99 from the initial moisture content of 91.70% ±0.74 during drying of red peppers in DLSD by applying different conditions, was 315±15 min. For all conditions investigated, the best thin layer drying model characterizing the drying behaviour of red pepper in DLSD was “ Diffusion Approach Model”. It was determined that TRCC loss was minimized by using light assistance and LED light was more efficient on the preservation of TRCC and colour properties than daylight. It was found that heating source was not effective on change of TAA while light assistance decreased the change of TAA. Similar to the drying under sun, the simulated daylight effect in the custom designed drying system could minimize the quality losses compared to the artificial drying systems without light. It is expected that this study might give valuable contribution to the following studies on the drying of different food materials under optimum light conditions.

Özet

Kırmızıbiber oldukça değerli renk bileşenlerine sahip olması nedeniyle genellikle gıdalarda doğal renklendirici olarak kullanılmaktadır. Hem kurutulmuş kırmızıbiber hem de kırmızıbiberin işleme atıklarından bu değerli bileşenlerin eldesi amacıyla uygulanan en önemli işlemlerden biri kurutmadır. İşlem sırasında kalite özelliklerindeki değişimleri en aza indirmek için kurutma yöntemlerini iyileştirmeye yönelik çalışmalar gerçekleştirilmektedir. Bu çalışmada, gün ışığı benzetimli kurutma (GIBK) sisteminde farklı ısıtma kaynağı (sıcak hava ve kızılötesi) modlarında farklı ışık destekleri (gün ışığı ve LED) ile kurutma sırasında kırmızıbiberin kurutma davranışı ve bazı kalite özelliklerindeki (toplam kırmızı renk bileşeni (TKRB) içeriği, toplam antioksidan aktivite (TAA) ve renk özellikleri) değişimler belirlenmiştir. Kurutma işlemleri 55°C sıcaklıkta ve 1.5 m/s hava hızında gerçekleştirilmiştir. Başlangıç toplam nem içeriği %91.70±0.74 olan kırmızıbiber örneklerinin GIBK sisteminde gerçekleştirilen farklı işlem koşullarında işlem sonu nem içeriklerinin ortalama %7.70±0.99 olması için belirlenen kurutma sürelerinin 315±15 dk olduğu belirlenmiştir. İncelenen tüm koşullarda kırmızıbiberin dilim halinde kurutulma davranışını en iyi karakterize eden ince tabaka modelinin “Difüzyon Yaklaşım Modeli” olduğu belirlenmiştir. TKRB kaybının (%65-85) ışık desteği kullanımı ile azaltılabildiği, LED ışığın ise TKRB ve renk özelliklerinin korunmasında günışığına kıyasla daha başarılı olduğu belirlenmiştir. Isıtma kaynağının TAA değişimi üzerine etkisinin istatistiksel anlamda etkili olmadığı, ancak TAA değişiminin ışık desteği ile azaldığı tespit edilmiştir. Güneş altında kurutmaya benzer şekilde geliştirilen kurutma sisteminde simüle edilen günışığı etkisi ile kalite özelliklerindeki değişimin ışıksız ortamlarda gerçekleştirilen yapay kurutma yöntemlerine kıyasla azaltılabileceği ortaya koyulmuştur. Bu çalışmanın farklı gıda ürünlerinin kurutulmasında en uygun ışık ortamlarının sağlanmasına yönelik çalışmalara öncülük etmesi beklenmektedir.

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Cite This Article

Konak, E. D., İçier, F. (2025). Drying of Red Pepper in Daylight Simulated Drying System. Akademik Gıda, Cilt: 23 Sayı: 2, 140–155. https://doi.org/10.24323/akademik-gida.1746650

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