Drying characteristics and product quality of bell pepper

Drying: characteristics and quality attributes of bell pepper strips were s tudied at selected pre-treatments and drying air temperatures. Blanching of strips in solution (1% sodium hydroxide and 0.25% magnesium carbonate) ret ained maximum amount of chlorophyll in the product. Constant rate and the f alling rate period were observed when bell pepper dried in air convection a t 50 and 60 degrees C. However, the constant rate period was not observed w hen dried at 70 degrees C. Page's model described adequately the drying beh avior of bell pepper under the falling rate period. Sensory quality attribu tes, chlorophyll content, bulk density and rehydration capacity were found to be most acceptable when the pre-treated strips were dried at 50 degrees C.