Effect of drying methods (microwave vacuum, freeze, hot air and sun drying) on physical, chemical and nutritional attributes of five pepper (Capsicum annuum var. annuum) cultivars.
Vaibhav Kumar MauryaKodiveri Muthukaliannan GothandamVijay RanjanAmita ShakyaHarinder Singh OberoiPublished in: Journal of the science of food and agriculture (2018)
The FD method was observed to be the most efficient drying method for retaining capsaicin content over other drying methods (SD, HD, MVD), whereas MVD was found to be most efficient in minimizing the loss to nutritional attributes for all five pepper cultivars. © 2018 Society of Chemical Industry.
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