Optimizing the dehydration conditions of green bell peppers (Capsicum annuum L.): Quality criteria

Green bell pepper (Capsicum annuum L.) dices were dehydrated at different d ry 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 wer e adversely affected by temperature and RH during dehydration. Loss of colo r and reduction in L-ascorbic acid and sugar were more prominent at the hig her temperatures (70 and 75C) used. Sugar retention was negatively affected by drying, in that levels decreased, but no distinguishable pattern existe d between the drying conditions and sugar retention. Optimum quality (maxim um retention of color and L-ascorbic acid) green peppers were attained at d rying conditions of 55 and 60C (15-40% RH) as well as at 65 and 70C (15% RH ).