EFFECT OF TEMPERATURE AND RELATIVE HUMIDITY ON THE DRYING RATES AND DRYING TIMES OF GREEN BELL PEPPERS (CAPSICUM ANNUUM L) |
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Authors: | GO SIGGE CF HANSMANN E JOUBERT |
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Affiliation: | 1. Department of Food Science , University of Stellenbosck , Private Bag Xi, Matieland, 7602, Republic of South Africa;2. INFRUITEC , Stellenbosck, Republic of South Africa |
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Abstract: | ABSTRACT Green bell pepper dices were dehydrated at different dry bulb air temperatures (55°, 60°, 65°, 70° and 75°C) and relative humidities (15, 20, 25, 30, 35 and 40%). The effects of temperature and relative humidity (RH) on the drying rates and drying period of diced green bell peppers were determined. Drying rate curves were characterized by a short induction (heating) phase followed by a falling rate period. Near constant rate drying was observed only at 55°C at 15% RH and at 65°C (15% RH). Drying rates generally increased with increasing temperatures and decreasing RH. The effect of temperature on the drying rates became less pronounced with increasing RH Drying rate maxima at 70°C and RH of 15, 20 25 and 40% exceeded those at 75°C, possibly due to case-hardening. |
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Keywords: | dehydration drying curves optimum conditions |
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