Abstract:The objectives of this study were to evaluate the individual and interactive effects of air velocity, relative humidity, drying temperature, and drying time on the cabinet hot air drying and quality attributes of chilli pepper as well as to determine the optimum process conditions using the rotatable central composite design (RCCD) of response surface methodology (RSM). The drying kinetics was also modelled. Four factors with three levels of RCCD were utilized: air velocity (0.5-1.5 m/s), relative velocity (65… Show more
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