期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2018
卷号：15
期号：1
页码：21-27
DOI：10.19026/ajfst.14.5868
语种：English
出版社：MAXWELL Science Publication
摘要：This study establishes the kinetics regarding the drying process of sweet chili (Capsicum annuum), in order to obtain flour through a tray dryer. The sweet chili samples of 9±0.2° Brix, humidity 91.18% and green coloration were adapted to 2.3×2.3 cm dimensions, dried at 50, 60 and 70°C temperatures on a tray dryer with forced air at 2.7m/s, continual weight. The drying curves were adjusted to 12 mathematical models, determined through adjusted R2 and the Sum of Squared Errors (SSE) that the Midilli and Kucuk model best describe the drying process at a 50°C temperature (R2 of 0.9976 and SSE of 0.012), at 60°C (R2 of 0.9972 SSE of 0.011) and 70°C (R2 of 0.9960 SSE of 0.012).
