Research Information System
Journal of Food Process Engineering, vol.49, no.2, 2026 (SCI-Expanded, Scopus)
Large amounts of capia red pepper (Capsicum annuum L. cv. Capia) by-products, including stems, placenta, and seeds, are generated during food processing and often discarded despite their rich bioactive content. Drying process can be used to preserve food waste for longer periods by removing moisture as quickly as possible. Photovoltaic/thermal assisted heat pump (PV/T-HP) systems can be used to dry food waste in the shortest time and with low energy consumption. This study compares hot air drying and photovoltaic/thermal-assisted heat pump (PV/T-HP) systems for drying these residues, with a focus on mathematical modeling and quality preservation. Drying experiments were first conducted at 40°C, 50°C, 60°C, and 70°C using a hot air dryer to determine the optimal temperature, which was then applied in the PV/T-HP system (50°C). Five drying models were evaluated, with the Midilli and Kucuk model showing the best performance for both systems (R2: 0.99). PV/T-HP drying better preserved antioxidant activity (stems: 29.049 μM TEAC; seeds: 3.052; placenta: 15.381) and total phenolic content (stems: 200.37 mg GAE/100 g DW; seeds: 6.85; placenta: 38.21) compared to hot air drying. It also minimized color degradation, enhancing visual quality. These results highlight PV/T-HP drying as an energy-efficient, sustainable method for converting pepper waste into value-added ingredients, with reliable modeling supporting process optimization.