Hot-air Drying Methods Research Articles

건조방법에 따른 한련초 잎의 영양성분 및 항산화활성 비교

This research investigated the effects of drying methods (hot air or freeze drying) on the nutritional components and antioxidant activities of Eclipta prostrata (L.) L. leaf. The crude ash and crude protein contents of the freeze dried sample were higher than those of the hot air dried sample; however, the content of crude fat in the hot air dried sample was higher than that in the freeze dried sample. The contents of essential and non-essential amino acids were higher in the freeze dried sample than in the hot air dried sample. Total contents of organic acids in the freeze dried sample were higher than those in the hot air dried sample. Total saturated and unsaturated fatty acids were higher in the freeze dried sample than in the hot air dried sample. Total mineral contents in the freeze dried sample were higher than those in the hot air dried sample. The major minerals were K, Ca and Mg in the two different drying methods. The contents of vitamin C and E in the freeze dried sample were higher than those in the hot air dried sample. The total polyphenol and total flavonoid contents in the freeze dried sample were higher than those in the hot air dried sample. The IC50 value of Eclipta prostrata (L.) L. leaf in the hot air or freeze drying methods in the ABTS+ assay was 0.77 mg/mL and 0.69 mg/mL, respectively. These results showed that the two different drying methods affected the nutrient contents and antioxidant activities of the Eclipta prostrata (L.) L. Therefore, we suggest that freeze drying is an effective method for manufacturing high-quality Eclipta prostrata (L.) L leaf.

Quality assessment of electrohydrodynamic and hot-air drying of quince slice

In this study, quince slices with 2 mm in thickness, with three replications were dried by an electrohydrodynamic setup at a constant temperature of 70 °C using three voltage levels of 5, 7, and 9 kV. Drying experiments were conducted at air temperatures of 50, 60 and 70 °C with an air velocity of 1 ms−1. In order to evaluate the effect of two drying methods on dried quince slices properties, remaining moisture content, shrinkage, water absorption capacity, shear strength, and color of dried quince were measured. The results showed that there were significant differences between electrohydrodynamic drying and hot-air drying methods There were significant differences between the shrinkage, color but no significant difference was observed in the shear strength and water absorption capacity of the dried quince slices. In addition, increased voltage caused increased water absorption capacity and decreased shear strength of the dried quince slices.

Extraction condition optimization and effects of drying methods on physicochemical properties and antioxidant activities of polysaccharides from Astragalus cicer L.

Response surface methodology (RSM) including three variables was performed to optimize the extraction parameters of Astragalus cicer L. polysaccharides (ACPs). The influence of different drying techniques on the physicochemical properties and antioxidant abilities of ACPs were evaluated. The ACPs were dried with hot air (HD), vacuum (VD) and freeze drying (FD) methods. The optimal conditions for ACPs extraction were as follows: water to raw material ratio of 25 mL/g, extraction time of 61 min and temperature of 75 °C. Under these parameters, an ACPs yield of 10.97% was obtained. HPLC analysis showed that the monosaccharide compositions of the three ACPs dried with HD, VD or FD techniques were identical. The three ACPs exhibited antioxidant abilities in a concentration-dependent manner. ACPs dried with the FD method (FD-ACPs) had the best antioxidant activities, which might be related to their smaller molecular weight and higher uronic acid content. At the determined concentration of 1 mg/mL, the ferric reducing power, and DPPH and ABTS free radical scavenging capacities of FD-ACPs were 0.762, 75.30% and 99.21%, respectively. Therefore, FD was a good choice for the drying of Astragalus cicer L. polysaccharides.

Effects of Different Drying Methods on Bamboo's Physical and Mechanical Properties

Abstract In this work, a comparative study on microwave–vacuum-drying (MVD) and hot-air-drying (HAD) of bamboo culms was conducted. Related physical and mechanical properties of bamboo culms were investigated. MVD results showed no drying defects of bamboo culms. Compared with that of the HAD method, the drying time of MVD was reduced. The shrinkage of both bamboo culm diameter and wall thickness increased with drying time. The crystallinity was changed with drying time between MVD and HAD. The CIELAB color system (L*, a*, b*) was used for analyzing bamboo color changes. All the values of L*, a*, and b* were increased after MVD, which caused the bamboo culms to become golden yellow. However, after HAD, L*, a*, and b* decreased and samples became brown. The mechanical properties of samples were improved after MVD, and did not show any significant changes after HAD. The pore structure after MVD showed higher adsorption capacity, higher specific surface area, and greater volume compared with HAD. Therefore, taking into consideration the dried product quality and short drying time, MVD provides a potential method for drying bamboo.

Effects of hot-air and hybrid hot air-microwave drying on drying kinetics and textural quality of nectarine slices

Drying and physicochemical characteristics of nectarine slices were investigated using hot-air and hybrid hot air-microwave drying methods under fixed air temperature and air speed (50 °C and 0.5 m/s, respectively). Microwave power levels for the combined hot air-microwave method were 80, 160, 240, and 320 W. Drying kinetics were analyzed and compared using six mathematical models. For both drying methods the model with the best fitness in explaining the drying behavior was the Midilli–Kucuk model. The coefficient of determination (R 2), root mean square error (RMSE) and reduced chi square (χ 2) for this model have been obtained greater than 0.999 and less than 0.006 and 0.0001 for hybrid hot air-microwave drying while those values for hot-air drying were more than 0.999 and less than 0.003 and 0.0001, respectively. Results showed that the hybrid method reduced the drying time considerably and produced products with higher quality. The range of effective moisture diffusivity (D eff ) of hybrid and hot-air drying was between 8.15 × 10−8 and 2.83 × 10−7 m2/s and 1.27 × 10−8 m2/s, respectively. The total color difference (ΔE) has also been obtained from 36.68 to 44.27 for hybrid method; however this value for hot-air drying was found 49.64. Although reduced microwave power output led to a lower drying rate, it reduced changes in product parameters i.e. total color change, surface roughness, shrinkage and microstructural change and increased hardness and water uptake.

Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans

This study investigated the effect of different drying techniques, namely, room-temperature drying (RTD), solar drying (SD), heat-pump drying (HPD), hot-air drying (HAD), and freeze drying (FD), on bioactive components, fatty acid composition, and the volatile compound profile of robusta coffee beans. The data showed that FD was an effective method to preserve fat, organic acids, and monounsaturated fatty acids. In contrast, HAD was ideal for retaining polyunsaturated fatty acids and amino acids. Sixty-two volatile compounds were identified in the differently dried coffee beans, representing 90% of the volatile compounds. HPD of the coffee beans produced the largest number of volatiles, whereas FD resulted in the highest volatile content. A principal component analysis demonstrated a close relationship between the HPD, SD, and RTD methods whereas the FD and HAD methods were significantly different. Overall, the results provide a basis for potential application to other similar thermal sensitive materials.

Effects of drying and sterilization on the quality and shelf life of semimanufactured soybeans

Traditionally, soybeans are soaked in water for a dozen of hours in soymilk processing. To make instant soymilk, soybeans were semimanufactured (SM) by using different dehydration and sterilization methods, and their effects on the product quality and shelf life were investigated. Results indicated that the instant soymilk made from the SM soybeans using hot-air drying and combined sterilization method exhibited the highest quality. The shelf life of the SM soybeans was determined to be 80 days at 25 °C and 180 days at 4 °C, based on their rehydration ratio, microbial load, and browning index. The SM soybeans only need to be rehydrated for 10 min before being prepared as soymilk, which is very convenient to consume at home and office. Practical applications Soymilk is nourishable and popular to many people worldwide. Besides purchasing processed products from supermarkets, people may choose to make it by themselves using the household soymilk grinder for freshness. However, the preparation is time-consuming and a dozen of hours' soaking process of soybeans is necessary to obtain good quality soymilk. This paper presents an alternative to make instant soymilk, that is, by using semimanufactured (SM) soybeans, through presoaking, dehydration, and sterilization. Experimental results indicated that hot-air drying and combined sterilization had many advantages over the other methods such as longer shelf life of the SM soybeans and better quality of the corresponding soymilk. The SM soybeans may have the potential to be commercialized to for consumers who prefer to make instant soymilk at home or office in a convenient manner.

느타리버섯류의 자실체 건조 방법 및 주정 추출 기간별 페놀성 성분 함량 및 생리활성 효능 비교

The total polyphenol and physiological activities of Pleurotus ostreatus 30% fermented ethanol using different drying methods and extraction periods were investigated. Based on the observed polyphenol content and physiological activity, freezedrying showed better results than hot air-drying method for P. ostreatus extracted with 30% fermented ethanol for more than 15 days. The total phenolic compound content of ‘Gosol’ following thefreeze-drying method for 15 days showed the highest value of 0.49±0.02 mg/mL. Freeze-drying with extraction for 30 days for ASI 2344 showed the highest antioxidant activity based on the DPPH radical scavenging rate of 35.50±3.29%. Freeze-drying ‘Gosol’ for 30 days resulted inthe highest anti-inflammatory and nitrite scavenging activity of 48.40±3.38%. Our results showed that P. ostreatus is a functional food.

Characterization of Moisture Transformation and Distribution in Mushroom (Lentinus edodes) During Hot-Air Drying

Dehydration is widely used for shelf-life extension of mushrooms. We examined the moisture distribution and transformation mechanism in mushrooms (Lentinus edodes) during process with six different hot-air drying methods, including isothermal drying, uniform rise drying, nonuniform rise drying, uniform intermittent drying, nonuniform intermittent drying and combined drying. Nuclear magnetic resonance and 2D proton density imaging were used to analyze moisture transformation and distribution during the whole drying processes. The results showed that freezable and nonfreezable moisture were active while bound moisture was stable during drying processes. The key step to improve drying efficiency is to accelerate moisture transform from nonfreezable moisture status into freezable status. Combined drying was finally selected as the best treatment due to the observed homogeneous moisture distribution and its positive effect on mushroom's sensory quality. Practical Application Moisture content and status (free water and hydroxyl bond water) are the key parameters that affect the dehydrated foods such as dehydrated mushroom. As known, hot-air drying is commonly used in the dehydrated mushroom process, including isothermal drying (ID), combined drying (CD), etc. It is very critical to find out the difference in dehydration mechanism of the mentioned methods, and make clear how these mechanisms finally affect the moisture content and status of mushroom, and find out the principle that water transformation mechanism. Because these mechanisms may also affect the drying efficiency, finally affect the quality of dehydrated mushroom. So the present research focus on the details that happened during drying process use NMR and 2D proton density imaging, especially the moisture distribution and transformation mechanism, by which we hope to give the industry a basic guidance while face different hot-air drying methods and different product requirements.

Ruthenium Recovery from Acetic Acid Waste Solution by Using PEI-Coated Biomass-Chitosan Composite Fiber

Polyethylenimine (PEI)-coated biomass-chitosan composite fiber (PBCF) was fabricated to recover Ru from acetic acid waste solution. The present work aimed to understand the effects of molecular weight of chitosan and drying method on stability and sorption performance of the PBCF. For this, the PBCF was prepared by extruding the mixed solutions of chitosan and Corynebacteriumglutamicum to form the composite fibers which were modified with ionic polymer, PEI. The degree of swelling of PBCFs prepared by hot-air, natural, and freeze drying methods were 1.25, 1.34, and 1.07 %, respectively, indicating that the freeze-drying method was the best. Batch biosorption studies showed that the maximum Ru uptake could be achieved with PBCF prepared with medium molecular weight chitosan, and could reach 34.1 mg/g, which was 7.9 times higher than that of the commercial ion exchange resin, LEWATIT® MonoPlus M 500 (4.3 mg/g). Therefore, PBCF can be considered as an alternative sorbent to synthetic resin for recovery of Ru form industrial acetic acid waste solution.

Implication of Water Activity on the Bioactive Compounds and Physical Properties of Cocona (Solanum Sessiliflorum Dunal) Chips

The effect of water activity on the quality parameters of cocona chips obtained by a combined osmotic dehydration and hot air-drying method has been studied. Applying the combined treatment resulted in a product with 0.055 ± 0.005 g water/g product in 4.3 h of drying. Although this treatment caused a significant decrease (p < 0.05) in the bioactive compounds analyzed, the antioxidant activity of the samples remained stable compared to fresh fruit. The applied treatment permitted the development of a sweet, crispy snack with acceptable optical and mechanical properties. To evaluate the stability of the cocona chips during storage, the water sorption behaviour (20 °C) and the relationship between the water content, water activity and the glass transition were also studied. Results showed that in order to ensure the functional quality preservation of cocona chips during long-term storage and avoid the crispness loss, the glassy state of the amorphous matrix must be guaranteed.

Determination of Acrylamide Content in Refined Wheat Starch (RWS) Based on Dielectric Property (DP) During Deep-Frying Process

A detection method based on dielectric property (DP) technique was used to determinate the acrylamide concentration in refined wheat starch (RWS) during frying process, and the quantitative relationship between the acrylamide concentration in the aqueous solution and the dielectric loss at 2.0 GHz was established with a regression coefficient over 0.99 in the detection process. To evaluate the efficiency of the DP method, the detection results were compared with that determinated by high-performance liquid chromatography (HPLC) method, and the results indicated that the DP technique was a more efficient method. The minimum detectable concentrations (MDCs) of acrylamide were 0.3 and 0.9 μg/mL by DP and HPLC, respectively. The ranges of efficiencies of detection method were within the range of 73–103 % for RWS after hot-air drying pretreatment and 72–130 % for RWS after microwave pretreatment in range of the detectable concentration, respectively. Moreover, the correlation equations of acrylamide concentration and water (and oil) content were established, and the experimental values of acrylamide concentration were furthermore compared with the calculated values, and the correlation coefficients of all samples were above 0.93, and the relative root-mean-square error (RRMSE) and relative error (RE) values demonstrated that they are in good agreement. All these results showed that the DP method is suitable and efficient for determining acrylamide content in fried food. In addition, the microwave and hot-air drying methods were selected to pretreat RWS, and the results showed that the microwave treatment was more effective to reduce the acrylamide contents.

Drying characteristics and quality of red ginseng using far-infrared rays

BackgroundThe current typical drying methods for red ginseng are sun drying and hot-air drying. The purpose of this study was to investigate drying characteristics of red ginseng by using far-infrared drying. MethodsThe far-infrared drying tests on red ginseng were conducted at two drying stages: (1) high temperature for 24 h drying and (2) low temperature drying until the final moisture content was 13 ± 0.5% (wet basis). The high temperature drying stage included three drying chamber temperature conditions of 60°C, 65°C, and 70°C. The low temperature drying stage was conducted at temperatures of 45°C and 50°C. Drying characteristics were analyzed based on factors such as drying rate, color changes, energy consumption, and saponin content. The results were compared with those of the hot-air and sun drying methods. ResultsThe results revealed that increases in drying temperature caused a decrease in drying time and energy consumption for far-infrared drying. The saponin content decreased under all drying conditions after drying, the highest value (11.34 mg/g) was observed at drying conditions of 60∼50°C. The sun drying condition showed the lowest color difference value when compared with far-infrared and hot-air drying. ConclusionThe far-infrared drying showed a faster drying rate, higher saponin content, lower color difference value, and a decrease in energy consumption than seen in hot-air drying.

Effect of different drying methods on chemical composition and bioactivity of finger citron polysaccharides

Traditionally, people like to take dried finger citron fruits (FC) as adjuvant herbal medicines to treat a diversity of chronic diseases like asthma, hypertension and respiratory tract infections. Many healing properties are attributed to FC polysaccharides (FCPs), one of the main active ingredients of FC. Three drying methods, freeze drying (FDM), hot air drying (HDM) and vacuum drying methods (VDM) were comparatively studied on the physicochemical and antioxidant properties of FCPs. The results showed these FCPs were similar in UV and FT-IR spectrum. However, they showed significant differences (p<0.05) in yields of crude polysaccharides and contents of protein and ash. Compared with VDM and HDM, FDM resulted in the properties of FCPs with lower molecular weight distribution, higher reducing power and scavenging abilities on DPPH, OH, and O2−. Available data obtained in vitro models suggested that FDM was an appropriate and effective treatment for obtaining crude polysaccharides from FC fruits. Hence, drying methods used for preparation of FCPs can affect physicochemical and associated functional properties.

Effects of Drying on the Physicochemical and Functional Properties of Green Banana (&lt;i&gt;Musa sapientum&lt;/i&gt;) Flour and Development of Baked Product

This study investigated the effects of hot air drying and freeze drying methods on physicochemical and functional properties of green banana (Musa sapientum) flour and incorporated biscuits. Both freeze and hot air dried green banana flour was replaced by wheat flour with different degrees of substitutions including 0, 10, 15, 20% and subjected to proximate analysis and sensory evaluation. The results of this study showed that freeze drying method retained high amount of protein, fat, ash and fiber content in green banana flour than hot air drying method. The moisture content was high in hot air dried banana flour than freeze dried flour. That’s why the water holding capacity of hot air dried banana flour was high. The freeze dried banana flour had the higher foaming capacity (10.48%) as compared with hot air dried banana flour (8.61%). As the concentration of banana flour increased the spread ratio of biscuits decreased. The addition of increasing level of banana flour had higher ash, fiber, carbohydrate, calcium, phosphorus, iron and zinc content while protein and fat content found lower in the biscuits. In sensory analysis, 5% freeze dried biscuits hold the highest score in color, texture and overall acceptability; and 10% hot air dried secured highest score in flavor.

A New Drying Approach to Enhance Quality of Konjac Glucomannan Extracted from Amorphophallus muelleri

A new drying approach to enhance physical quality of konjac glucomannan extracted from Amorphophallus muelleri was studied. It consisted of a comparison between microwave vacuum drying and conventional hot-air drying. The effects of microwave vacuum drying and hot-air drying on drying kinetics and physical and structural properties such as color, bulk density, particle density, porosity, viscosity, and morphology of konjac glucomannan (KGM) flour were investigated. It can be concluded that microwave vacuum drying significantly reduced drying time and increased porosity of dehydrated products which have a positive effect on the viscosity of the KGM solution. In contrast, it decreased bulk density and particle density when compared with conventional hot-air drying. Microstructure observations revealed the presence of large cavities in the granules of microwave-vacuum-dried KGM samples. However, there was a slight change in color of the microwave-vacuum-dried samples, resulting in a lower whiteness index than the whiteness index of hot-air-dried samples. Hence, microwave vacuum drying was found to have a number of advantages over the conventional hot-air drying method. Therefore, microwave vacuum drying has potential to become a useful drying method for the industrial production of KGM flour.

Mathematical Modeling and Effect of Various Hot-Air Drying on Mushroom (Lentinus edodes)

An experimental study was performed to determine the characteristics and drying process of mushroom (Lentinus edodes) by 6 different hot-air drying methods namely isothermal drying, uniform raise drying, non-uniform raise drying, uniform intermittent drying, non-uniform intermittent drying and combined drying. The chemical composition (dry matter, ash, crude protein, crude fat, total sugars, dietary fiber, and energy), color parameters (L, a*, b*, c*, and h0) and rehydration capacities were determined. Among all the experiments, non-uniform intermittent drying reached a better comprehensive results due to the higher chemical composition, better color quality associated with high bright (26.381±5.842), high color tone (73.670±2.975), low chroma (13.349±3.456) as well as the highest rehydration (453.76% weigh of dried body). Nine kinds of classical mathematical model were used to obtained moisture data and the Midili-kucuk model can be described by the drying process with the coefficient (R2 ranged from 0.99790 to 0.99967), chi-square (χ2 ranged from 0.00003 to 0.00019) and root mean square error (RMSE ranged from 0.000486 to 0.0012367).

건조방법에 따른 우육포의 유리아미노산 및 Dipeptide 함량, 물성 및 관능 특성 비교

육포 제조시 건조방법을 양건, 음건 및 열풍건조방법으로 하여 제조하였을 때의 맛과 관련된 유리아미노산, dipeptide, 지방산 조성의 차이 및 색상, 조직감 및 관능적 차이를 분석하여 정미성분에 따른 최적의 건조 조건을 검토하였다. 양건한 육포에서의 총 유리아미노산 함량은 277.45 mg/100 g이었으며 음건은 206.43 mg/100 g, 열풍건조의 경우, 111.88 mg/100 g으로 건조 방법에 따라 유리 아미노산의 함량 차이가 많았으며 양건에 의한 건조가 가장 많은 유리아미노산을 함유하는 것으로 나타났다. 분석한 dipeptide의 총 함량은 음건이 2,904.73 mg/100 g으로 가장 많은 함량을 함유하고 있었으며 그 다음으로는 양건, 열풍건조의 순이었으나 열풍건조의 경우, 양건 및 음건한 육포에서의 함량과는 큰 차이를 보이는 것으로 나타났다. 지방산 조성의 경우, 세 건조방법 모두 유사한 지방산 조성으로 구성되어 있었다. 색도의 경우, 명도는 열풍건조시 감소하였고 적색도에서는 양건이 높은 값을 보였으며 황색도에서는 음건한 육포에서 낮은 값을 나타내었다. 조직감에서는 열풍건조 제품보다 양건과 음건에서 낮은 전단력을 보이는 것으로 나타났다. 관능검사 결과, 열풍건조한 육포가 가장 낮은 기호도를 보였고 양건과 음건한 육포는 유의적인 차이를 보이지 않는 것으로 나타났다. 따라서 육포 제조시 이화학적 품질 특성이 우수한 제품을 제조하기 위해서는 양건 또는 음건하는 것이 바람직할 것으로 판단되었다. This study was conducted in order to investigate the effect of different drying methods on free amino acids and dipeptide contents, Warner-Bratzler shear force and sensory property of beef jerky products. The drying methods used for this study were sun-drying, shade-drying and hot air-drying methods. The sun-dried beef jerky had the highest free amino acids (277.45 mg/100 g) followed by shade-dried (206.43 mg/100 g) and hot air-dried (111.88 mg/100 g) ones, whereas the amount of dipeptides were the highest in the shade-dried beef jerky followed by sun-dried and hot air-dried ones. The fatty acid composition of the beef jerky was not shown any difference among the beef jerkies with 3 different drying methods. The color <TEX>$L^*$</TEX>-value of the beef jerky was lower in the hot-air dried, while the <TEX>$a^*$</TEX>-value was higher in the sun-dried one. The shade-dried jerky showed a lower <TEX>$b^*$</TEX>-value. The shear force of beef jerky was lower when it was either sun-dried or shade-dried than when it was hot air-dried. Sensory evaluation revealed that hot air-dried beef jerky scored lower than the sun-dried and shade-dried ones (p<0.05). Therefore, using either the sun drying or shade drying methods is more desirable than using the hot air drying method when manufacturing beef jerky for superior physicochemical qualities.

Effects of hot air and freeze drying methods on physicochemical properties of citrus ‘hallabong’ powders

Citrus ‘Hallabong’ powders were prepared using hot air and freeze drying methods, and their physicochemical and flow properties were measured. The yields of the powders from whole fruit and pressed cake by hot air drying method were 17.5 and 22.0%, while those by freeze drying method were 20.0 and 22.5%, respectively. Vitamin C was high in freeze-dried whole fruit powders (220.8–364.7 mg/100 g) compared with those in hot air-dried ones (80.1–114.6 mg/100 g). Browning index of freeze-dried powders was significantly lower than those of hot air-dried ones. Bulk densities, compaction densities, and Hausner ratios of the powders were significantly higher in freeze drying method compared with hot air drying method. Water solubilities and hygroscopicities of freeze-dried powders were higher than those of hot air-dried ones. In conclusion, ‘Hallabong’ powders can be made using freeze drying method with high quality in terms of vitamin C content, color, and water solubility.

건조방법에 따른 고춧가루의 품질특성

본 연구에서는 건조방법에 따른 고춧가루의 품질 변화를 비교하기 위하여 한 가지 품종의 고추를 PE House 건조,열풍건조, 원적외선 방법을 이용하여 건조한 다음, 건조조건별로 고춧가루의 수분함량 변화, pH, ASTA value 및 capsaicinoids와 vitamin C의 함량을 조사하였다. 건조 후 고춧<BR>가루의 수분함량은 12.05∼14.01% 함유한 것으로 나타났으며, pH는 건조 전 생고추인 4.93보다 다소 높은 5.00∼5.54를 나타내었다. 고춧가루의 매운맛을 나타내는 총 capsaicinoids의 함량은 PE House 건조에서 224.40 mg/100 g으로 가장 높게 나타났으며, 열풍 70oC 건조에서 191.87 mg/100g으로 가장 낮게 나타났다. 하지만 건조방법에 따른 capsaicinoids 함량이 유의적 차이를 보이지 않았기 때문에, 매운맛 함량의 변화는 큰 차이를 나타내지 않았다. 고춧가루의 대표적 항산화제인 vitamin C 함량은 다른 건조방법 및 조건에 비해 PE House, 열풍 60oC과 원적외선 60oC에서 596.60∼648.31 mg/100 g으로 높은 수준의 함량을 나타내었다. 소비자가 고춧가루를 선택하는데 중요한 요소로 작용하는 ASTA value는 126.68∼156.77로 건조방법 및 조건에 따른 유의적 차이를 나타내지 않았다. 따라서 고추의 건조방법 및 조건을 낮은 온도 조건에서의 열풍, 원적외선 건조방법으로 결정한다면 고춧가루의 vitamin C의 손실을 최소화하고 PE House 건조에 비해 신속하며 오염을 예방하는 고품질의 고춧가루 제품을 생산할 수 있을 것으로 생각된다.