**8. References**

 [1] Mujumdar, A.S. Research and development in drying: Recent trends and future prospects. Drying Technology 2004, *22* (1-2), 1 - 26.

108 Mass Transfer in Chemical Engineering Processes

sg Turbulence quantity

Angle [rad]

*<sup>s</sup>* Granular temperature [m2/s2]

*<sup>q</sup>*Density of phase *q* [kg/m3]

*<sup>g</sup>*Density of the gas phase [kg/m3]

*<sup>s</sup>*Density of the solid phase [kg/m3]

*gs* Dispersion Prandtl number = 0.75

Solid stress tensor [N/m2]

Lagrangian integral time scale [s]

*q,p* Phase property (s = Solid; g = Gas)

Identity matrix

*cr* Critical property *ds* Dry solid property *eq* Equilibrium property

*g* Gas property *H2O(l)* Liquid water *o* Initial condition

*s* Solid property *sat* Saturated condition *vm* Virtual mass

→ Vector quantity = Tensor quantity

**7.3 Subscripts** 

**7.4 Superscripts** 

**8. References** 

 Reynolds stress tensor [N/m2] or [Pa] Rate of change in special coordinate [1/m]

*<sup>s</sup>* Solid shear viscosity [kg/m s] or [Pa s]

*<sup>b</sup>* Solid bulk viscosity [kg/m s] or [Pa s]

Inter-phase drag coefficient [kg/m3s]

*<sup>g</sup>* Gas dynamic viscosity [kg/m s] or [Pa s]

*t,q* Turbulence viscosity of phase *q* [kg/m s] or [Pa s]

k,gs,g Influence of dispersed phase on continuous phase

*<sup>k</sup>* Turbulent Prandtl number for the turbulent kinetic energy *k*

Turbulent Prandtl number for the turbulent dissipation rate

Characteristic time of the energetic turbulent eddies [s]

*F,sg* Characteristic particle relaxation time connected with inertial effects [s]

[1] Mujumdar, A.S. Research and development in drying: Recent trends and future

prospects. Drying Technology 2004, *22* (1-2), 1 - 26.

 *s* ,*gt* 

 *q I*

,*sgt* 


**6** 

*Republic of Macedonia* 

**Extraction of Oleoresin from Pungent** 

Vesna Rafajlovska1, Renata Slaveska-Raicki2, Jana Klopcevska1 and Marija Srbinoska3 *1Ss. Cyril and Methodius University in Skopje, Faculty of Technology and Metallurgy, Skopje* 

**Red Paprika Under Different Conditions** 

*2Ss. Cyril and Methodius University in Skopje, Faculty of Pharmacy, Skopje 3University St. Kliment Ohridski-Bitola, Scientific Tobacco Institute, Prilep,* 

The significance of and interest in pungent paprika have been growing over the years due to its high potential to provide a broad spectrum of products with important medicinal and commercial value (Govindarajan & Sathyanarayana, 1991; Guzman et al., 2011; Pruthi, 2003). As a rich source of characteristic phytocompounds, pungent paprika has a notable place in

As acknowledged, the principal pungent constituent of pungent paprika is capsaicin, an alkaloid or predominant capsaicinoid, followed by dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin and homocapsaicin (Davis et al., 2007; Hoffman et al., 1983). Although there are two geometric isomers of capsaicin, only *trans*-capsaicin occurs naturally, and thus the term 'capsaicin' is generically used to refer to the *trans*-geometric isomer. The capsaicin content of pungent paprika ranges from 0.1 to 1%w/w (Barbero et al.,

Over the years, capsaicin, a promising molecule with many possible clinical applications, has been comprehensively studied (experimentally, clinically and epidemiologically) owing to its prominent antioxidant, antimicrobial and anti-inflammatory properties (Dorantes et al., 2000; Materska & Peruska, 2005; Reyes-Escogido et al., 2011; Singh & Chittenden, 2008; Xing et al., 2006; Xiu-Ju et al., 2011). Many studies give evidence that capsaicin has been widely used as the potent active ingredient incorporated into a wide range of topical analgesic formulations (Weisshaar et al., 2003, Ying-Yue et al. 2001). Moreover, considerable interest has developed in expanding the usage of capsaicinoids in other forms such as natural product-based food additive, dietary supplements and as constituent in self-defense products (Dorantes et al., 2000; Materska & Perucka, 2005; Nowaczyk et al., 2008; Spicer & Almirall, 2005; Xing et al., 2006). In addition, the recent results showing their possible therapeutic effects in obesity

treatment have further increased the importance of capsaicinoids (Ji-Hye et al., 2010).

One of the most common pungent paprika products is pungent capsicum oleoresin (PCO), an organic oily resin derived from the dried ripe fruits of pungent varieties of *Capsicum annuum* L., by means of solid-liquid extraction and subsequent solvent removal (Cvetkov &

modern food and in pharmaceutical industries (De Marino et al., 2008).

2006; Govindarajan & Sathyanarayana, 1991).

**1. Introduction** 

