Effects of different dipping solutions and drying methods on drying time and dry product quality in red pepper

In this study; the effect of pre-drying dipping solution application, drying method and shape and storage time on some quality parameters of ground red pepper was investigated. Based on the drying time, the optimum immersion solution concentrations to be applied to fresh red peppers before drying were determined as 7.5% potassium carbonate + 7.5% olive oil and 7.5% potassium carbonate + 5% ethyl oleate using the response surface method. The application of the dipping solution accelerated the process of drying fresh red pepper in the sun, while the drying time of the solid pepper samples dried in the sun by applying the dipping solution was 120 hours; the control group (immersed water) solid pepper samples drying time was 198 hours. In the drying process in the dryer, the effects of the applications on the drying time were less. It was determined that the samples to which the dipping solution was applied during the storage stage were more effective in preserving the color value compared to the control group. Vitamin C content (average 752.1 mg/kg) of the samples dried in the dryer was higher than the samples dried in the sun (average 557.5 mg/kg). It has been determined that the degradation kinetics of total carotenoid, total pungency and vitamin C, capsaicinoids; capsaicin and dihydrocapsaicin are in accordance with the 1st order, and the a* color value is in accordance with the 0th order reaction kinetics at storage. The half-life of the total pungency, total carotenoid and vitamin C values of the stored samples are positively affected by the application of dipping solution.