Evaluation of the Kinetics of Drying Sweet Chili (Capsicum annuum) in a Tray Dryer

Armando Alvis ； Ivan Oviedo ； Guillermo Arrazola

《Advance Journal of Food Science and Technology》 15卷S期 (2018/07) Pp. 21-27

https://doi.org/10.19026/ajfst.15.5868

摘要

This study establishes the kinetics regarding the drying process of sweet chili (Capsicum annuum), in order to obtain flour through a tray dryer. The sweet chili samples of 9±0.2° Brix, humidity 91.18% and green coloration were adapted to 2.3×2.3 cm dimensions, dried at 50, 60 and 70°C temperatures on a tray dryer with forced air at 2.7m/s, continual weight. The drying curves were adjusted to 12 mathematical models, determined through adjusted R^2 and the Sum of Squared Errors (SSE) that the Midilli and Kucuk model best describe the drying process at a 50°C temperature (R^2 of 0.9976 and SSE of 0.012), at 60°C (R^2 of 0.9972 SSE of 0.011) and 70°C (R^2 of 0.9960 SSE of 0.012).

關鍵字

Drying kinetics ； drying temperatures ； mathematical models ； sweet chili ； tray dryers