Optimizing the Dehydration Conditions of Green Bell Peppers (Capsicum Annuum L.): Quality Criteria

Green bett pepper (Capsicum annuumL.) dices were dehydrated at different dry bulb air temperatures (55, 60, 65, 70 and 75C) and relative humidities (15, 20, 25, 30, 35 and 40%). Color, L‐ascorbic acid and sugar retention were adversely affected by temperature and RH during dehydration. Loss of color and reduction in L‐ascorbic acid and sugar were more prominent at the higher temperatures (70 and 75C) used. Sugar retention was negatively affected by drying, in that levels decreased, but no distinguishable pattern existed between the drying conditions and sugar retention. Optimum quality (maximum retention of color and L‐ascorbic acid) green peppers were attained at drying conditions of 55 and 60C (15–40% RH) as well as at 65 and 70C (15% RH).