Hybrid Drying of Red Bell Pepper: Energy and Quality Issues

The research presented in this article is aimed at elaboration of possibly best drying technology for the red bell pepper (Capsicum annuum L. var. annuum) with the use of convective (CV), microwave (MW), and infrared (IR) heat sources applied separately and in different combinations. Six drying schedules were arranged and tested experimentally to find the best drying kinetics, at which the best quality of the products is attained by minimum energy consumption. Quality was judged through colorimetric measurements with the use of Konica Minolta CR400 colorimeter, and through sensory assessment. The energy consumption was measured with the use of electrical network analyzer MPR53 s (Entes). As expected, the purely convective drying was proved to be a long-lasting and a high-energy-consuming process as well as negatively affecting the quality of dried products. A combination of several drying technologies positively influenced both the time of drying and the product quality as well as the energy consumption.