Sarı, FerdaÇopur, Ömer Utku2024-10-172024-10-172023-01-121082-0132https://doi.org/10.1177/10820132221132903https://hdl.handle.net/11452/46594In this study, the effect of pretreatments (hot water blanching, microwave blanching and ohmic heating) on drying kinetics and quality characteristics of green bell pepper dried at 60, 70 and 80 degrees C was investigated. Four mathematical models were fitted to experimental data and Logarithmic model was found to be the best for all the samples. Rehydration ability of only ohmic heating pretreated peppers was higher than untreated ones. Total polyphenol (TP) content and antioxidant capacity (AC) of dried peppers varied between 3.21-5.08 mg gallic acid equivalent (GAE)/g dry matter (DM) and 1037.57-2407.40 mmol AAE/100 g DM, respectively. The content of ascorbic acid (AA) in dried samples was in the range of 187.25-722.55 mu g/g DM. The bioaccessibility of TP after in-vitro digestion varied from 79.44 to 97.73%. Losses of chlorophyll a and b were very high in all samples compared to fresh ones but the most in control samples.eninfo:eu-repo/semantics/closedAccessAntioxidant activityUltrasound pretreatmentDrying temperatureCarrot slicesRed-pepperAttributesKineticsPolyphenolsDehydrationFruitsDrying kineticsOhmic heatingGreen bell pepperChlorophyllsTotal phenolicsBioaccessibilityScience & technologyPhysical sciencesLife sciences & biomedicineChemistry, appliedFood science & technologyChemistryArticle00091238200000118519630310.1177/10820132221132903