Resumo

ROCHA ANGULO, Jimmy Álvaro; ROCHA ROCHA, Tatiana Margarita  e  ALBIS ARRIETA, Alberto Ricardo. Drying of tabasco pepper (Capsicum frutescens) using air-forced dehydration. Prospect. [online]. 2016, vol.14, n.1, pp.89-95. ISSN 1692-8261.  https://doi.org/10.15665/rp.v14i1.643.

Among the conditions for developing the process of hot air drying by forced convection, temperature and velocity of air flow are important due to its influence on the drying speed, processing time, and the organoleptic characteristics of the final product. In this research, the drying conditions for the dehydration of tabasco pepper (Capsicum frutescens), were analyzed to determine optimal temperature and flow rate of air. In this way, samples of pepper in slurry were subjected to drying at temperatures of 40, 45, 50, 55, 60, 65 and 70 °C, and taking into account the characteristics of the pepper at the end of drying and the performance of the process, the most appropriate conditions were chosen. In the case of the air flow, the drying was performed using the previously determined temperature that was held constant during drying, but graduating fan voltage to obtain different air flow rates and find the most suitable.

Palavras-chave : Capsicum frutescens; Drying curve; Dehydration; Flow rate; Temperature.

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