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เนื้อหาของบทความ Global perspective on red chili drying: insights from two decades of research (2004–2023)

Content of the article Global perspective on red chili drying: insights from two decades of research (2004–2023)

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Summary of the article Global perspective on red chili drying: insights from two decades of research (2004–2023)

Global perspectives on chili drying: insights from two decades of research (2004–2023)

Overview:

This research is a bibliographic analysis. Bibliometric analysis covers research on the drying of red chili peppers (Capsicum annuum) from 2004–2023 to study the development of technology, methods, and research trends around the world. Using VOSviewer and Bibliometrix tools

Important points:

1. Research growth

The number of research projects increases by an average of 6.65% per year.

There are 426 papers from 1,523 researchers in 62 countries.

Prominent countries include Türkiye, India and China.

2. Evolution of drying technology

From traditional sun drying → to modern technology such as solar drying, convective, infrared, microwave, ultrasound, radio-frequency and freeze drying.

There is development of hybrid methods such as solar + microwave or drying in combination with pre-treatment (e.g. blanching, cold plasma) to balance efficiency and quality

3. Quality and sustainability issues

Drying affects color, texture, spiciness (capsaicinoids) and antioxidants.

New technology reduces time and energy But sometimes it affects the biological value.

Efforts are being made to reduce energy consumption and increase the use of renewable energy such as solar tunnel dryer, PCM integration.

4. Research topic groups (clusters)

Cluster 1: Drying methods and humidity control

Cluster 2: Preservation of biologically active substances (antioxidants, capsaicin, carotenoids)

Cluster 3: Physical characteristics (color, texture, vitamin C)

Cluster 4: Microbiological safety and food quality (e.g. reduction of mold and aflatoxin)

5. Research trends over time

2004–2010: Emphasis on storage basics and drying rates.

2010–2015: Increased interest in bioactive substances

2015–2023: Develop advanced techniques such as microwave-assisted, ultrasound, freeze drying, and strive towards energy sustainability.

Suggestions for future research

Comparative study of various drying methods on quality and energy use.

Extending results from the lab level to industrial applications

Emphasis on consumer safety, the use of renewable energy, and the combination of techniques To create sustainability and economic value

Short summary: This article shows that in the past 20 years, red chili drying technology has evolved from simple sun drying to modern techniques and combinations of many methods. Focusing on maintaining product quality Reduce energy consumption and increase safety To obtain high quality, sustainable and safe products for consumers.