Optimized sequential convective-microwave drying of peeled whole Poblano peppers

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.