Drying characteristics and product quality of bell pepper

Abstract

Drying characteristics and quality attributes of bell pepper strips were studied at selected pre‐treatments and drying air temperatures. Blanching of strips in solution (1% sodium hydroxide and 0.25% magnesium carbonate) retained maximum amount of chlorophyll in the product. Constant rate and the falling rate period were observed when bell pepper dried in air convection at 50 and 60°C. However, the constant rate period was not observed when dried at 70°C. Page's model described adequately the drying behavior of bell pepper under the falling rate period. Sensory quality attributes, chlorophyll content, bulk density and rehydration capacity were found to be most acceptable when the pre‐treated strips were dried at 50°C.