Study of the effect of different pretreatment on dehydration process of red chilli pepper and investigation of drying kinetic modeling

The main object of this study was investigation the effect of dehydration methods and type of pretreatment¡ drying time and temperature parameters on dehydration process of red chilli pepper. Red chilli pepper dehydration process was carried out at two methods of hot air (55oC¡ 65oC and 75oC) and open sun drying along with various pretreatments such as blanching with boiling water¡ potassium carbonate and ethyl oleate. The results illustrated that¡ pretreated peppers with boiling water and dried at 75°C had highest drying rate so that it hadn’t significant difference with pepper pretreated with “blanching in boiling water and then dried at 65°C”¡ “ethyl oleate and then dried at 75°C”and “potassium carbonate and then dried at 75°C” (p