Abstract
ABSTRACT The nonenzymatic browning of dried red peppers was studied under various water activities, storage temperatures, and packaging atmospheres. Whole pepper and pepper powders‐coarse and fine, with and without seeds‐were compared. The browning can be described by the zero order reaction, and the rate constant is strongly affected by water activity and temperature. Flushing the package with nitrogen did not have a significant effect on the browning rate. For minimum browning, the peppers should be stored at water activities below 0.3 and in the form of whole pods or coarse powder with seeds.
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Claims 4
Claim · model-written summary
Browning of dried peppers followed zero order kinetics.
- Taxon
- RED PEPPER
Capsicum annuum var. annuumt0 - Outcome
- browninge0
- Qualifier
- zero order reactione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The browning can be described by the zero order reaction”
t0“DRIED RED PEPPER”
Claim · model-written summary
Water activity and temperature strongly affected the browning rate constant.
- Taxon
- RED PEPPERCapsicum annuum var. annuumt0
- Outcome
- rate constante0
- Setting
- water activity and temperaturee0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the rate constant is strongly affected by water activity and temperature”
t0“DRIED RED PEPPER”
Claim · model-written summary
Nitrogen package flushing did not significantly affect browning rate.
- Taxon
- RED PEPPERCapsicum annuum var. annuumt0
- Treatment
- Flushing the package with nitrogene0
- Outcome
- browning ratee0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Flushing the package with nitrogen did not have a significant effect on the browning rate”
t0“DRIED RED PEPPER”
Claim · model-written summary
The authors recommend water activity below 0.3 and whole pods or coarse powder with seeds to minimize browning.
- Outcome
- stored at water activities below 0.3 and in the form of whole pods or coarse powder with seedse0
CapsicumOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“For minimum browning, the peppers should be stored at water activities below 0.3 and in the form of whole pods or coarse powder with seeds”
The same questions in other papers
storage · disease · Capsicum annuum (sweet pepper)Positive and negative results
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See all 11 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.