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Drying of chilli pepper in various conditions

机译：在各种条件下干燥的辣椒

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Fresh red pepper was blanched with water (at 90 degrees C for 3 min), 5% potassium carbonate and 2% ethyl oleate (both at 20 degrees C for 1 min) and then dried either with forced hot air (at 55, 65 and 75 degrees C) or solar energy. Then the effects of different variables on the kinetics and quality parameters of dehydrated red chilli pepper were studied. The peppers blanched with boiling water or ethyl oleate and dried at 75 degrees C had the lowest drying time and their quality indicators (vitamin C, colour values, shrinkage percentage, and rehydration rate) were not significantly different. However, peppers blanched with potassium carbonate and dried at 55 degrees C had the highest content of this vitamin and also colour scores among different treatments. While the untreated samples (blank) dehydrated either with hot air at 55 degrees C or solar energy had the lowest shrinkage (%), they did not have significant difference (P< 0.01) with the water-blanched samples dried at 65 degrees C.
机译：新鲜的红辣椒与水(90变白度为3分钟),5%的碳酸钾和2%油酸乙酯(1分钟都在20摄氏度)然后通过强制热风干(55岁,65和75摄氏度)或太阳能。不同变量对动力学的影响脱水红辣椒的和质量参数辣椒进行了研究。沸水或油酸乙酯和干在75度干燥时间和最低质量指标(维生素C,颜色值,收缩比例和补液速度)没有明显不同。被吓碳酸钾和干到55岁度这种维生素含量最高还有颜色分数不同治疗方法。脱水和热空气在55摄氏度或太阳能最低收缩(%),他们没有显著性差异(P < 0.01)65年water-blanched样品干的摄氏度。

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