Effect of Electron Beam Irradiation on Hot-Air Drying Characteristics and Quality of Chilli

doi:10.3969/j.issn.1673-1689.2015.09.003

Home > Archive>Volume 34, Issue 9, 2015 >914-919. DOI:10.3969/j.issn.1673-1689.2015.09.003

Effect of Electron Beam Irradiation on Hot-Air Drying Characteristics and Quality of Chilli
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                        10.3969/j.issn.1673-1689.2015.09.003
                    
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The effects of electron beam(EB) irradiation with different doses combined with hot-air drying on the characteristics，microorganism，and quality of chilli were studied. The results showed that drying rate increased significantly after the irradiation treatment with the dose of 2，3 and 6 kGy，and there was a positive correlation between irradiation dose and drying rate. The radiation treatment of chilli before drying could more effectively impel sterilization in the product with a lower irradiation dose(3-6 kGy). There was a significant effect on the quality in fresh chilli with the irradiation dose of 6 kGy(p<0.05) due to the high water content of fresh raw materials though capsaicin and paprika pigments of chilli have the strong resistant ability on irradiation. The study showed that the dose of irradiation pretreatment should be controlled to improve irradiation sterilization with the low dose and hot-air drying rate of chilli.

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YAN Weiqiang, KONG Qiulian, YUE Ling, WANG Haihong, CHEN Zhijun, WU Aizhong, QI Wenyuan. Effect of Electron Beam Irradiation on Hot-Air Drying Characteristics and Quality of Chilli[J]. Journal of Food Science and Biotechnology,2015,34(9):914-919.

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Online: November 28,2015
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