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This research investigates the thermal degradation kinetics of capsaicin in red chili peppers during drying after blanching-brine-calcium pretreatment at various temperatures. The study finds that capsaicin degradation follows a second-order reaction, with an activation energy of approximately 45.1 kJ/mol.K, indicating that higher temperatures increase the degradation rate. The results suggest that pretreatment methods can effectively retain capsaicin content during the drying process.

Author
jackli147852369
Language
EN