Abstract:Abstract. The red chili pepper drying aims to remove moisture content up to 11% (wet basis). Dried chilies can be easy to distribute and have longer shelf life because it can be protected from decaying by enzymatic and microbial activity. Pretreatment in drying is one of alternative to decrease drying time. This present study was carried out on effect of blanchingbrine-calcium pretreatment toward drying kinetics in chili. In this case, chili provided from the local market was pretreated with blanching, dehydra… Show more
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