Studying the drying characteristics and quality attributes of chili pepper at different maturity stages: Experimental and mechanistic model
The drying characteristics of chili pepper at three maturity stages under different drying conditions were studied under a hot air drying cabinet. The drying was performed at a relative humidity of 25%, 35%, and 45% and temperatures of 40 °C, 50 °C, and 60 °C. The response surface methodology was pe...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-08-01
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| Series: | Case Studies in Thermal Engineering |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2214157X2100215X |