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Effect of drying temperatures and pre-treatments on drying characteristics, energy consumption, and quality of bell pepper
2014
unpublished
Preserved Fulltext
The effect of air temperature (50°C, 60°C, 70°C, 80°C and 90°C) and pre-treatments (steam, water palm oil-water, groundnut oil-water blanching) on the drying characteristics and quality of bell pepper was investigated. The results were fitted to six thin-layer drying models and Parabolic model gave the best fit. The pretreated samples dried faster than untreated samples and had lower values of total energy needed and specific energy requirement. The ascorbic acid content, color and rehydration
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