What question did this study set out to answer?

To evaluate the impact of drying methods on Poblano peppers' physical and nutritional properties.

February 19, 2026Journal of Food Science and Technology0 citations

Optimized sequential convective-microwave drying of peeled whole Poblano peppers

YVYessica Vázquez-LópezAutonomous University of Sinaloa OCOlivia Caro-HernándezAutonomous University of Sinaloa JCJosé Caro-CorralesAutonomous University of Sinaloa

Key Points

To evaluate the impact of drying methods on Poblano peppers' physical and nutritional properties.
Compared convective drying, microwave drying, and a combination of both (CD-MD) under optimized conditions.
Measured various parameters including air temperature, air velocity, rehydration capacity, and firmness.
Determined optimal drying conditions for each method.
CD-MD yielded higher firmness and ascorbic acid content in dried peppers than individual methods.
CD required longer drying time compared to MD, but CD-MD balanced drying time with energy efficiency.
Optimal conditions for CD and MD were found to be 39.5 °C at 0.8 m/s and 34.3 °C at 1.0 m/s, respectively.

Abstract

This study evaluated the effects of convective drying (CD), microwave drying (MD), and their combination (CD-MD, under optimized conditions) on the physicochemical and nutritional variables of peeled whole Poblano peppers. The study examined air temperature (CD, 39.6 to 75.2 °C), sample surface temperature (MD, 32.6 to 42.5 °C), and air velocity (0.8 to 2.2 m/s) on physicochemical (rehydration capacity, firmness, total color difference, and shrinkage) and nutritional (ascorbic acid content) variables. The optimal conditions for CD were 39.5 °C, 0.8 m/s, while for MD 34.3 °C, 1.0 m/s. The CD-MD combination produced dried peppers with higher firmness and ascorbic acid content compared to individual drying methods. Although CD took longer to dry than MD, the CD-MD achieved an intermediate drying time, providing a balance between energy efficiency and product quality. These findings suggest that CD-MD is more effective at preserving the physicochemical and nutritional characteristics of Poblano peppers.

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