Abstract
The bell pepper has many qualities, but it has a high water content, favoring the occurrence of deteriorating reactions and the growth of microorganisms; however, it is possible to use drying as a conservation method. The objective of this study is to perform the kinetics of organic yellow bell pepper drying at different drying air temperatures, to adjust the data obtained to the empirical models and to evaluate the effect of the applied temperatures on its physicochemical characteristics. The fruits were subjected to drying under the temperatures of 50, 60, 70 and 80°C. In order to understand the drying process, kinetics and modeling were applied using Henderson and Pabis, Lewis, Page, Peleg, Silva et al. and Wang and Singh models. The physical-chemical characterization was performed in the in natura samples and after drying. The Page model was the one that best described the drying kinetics at all applied temperatures. The effectiveness of the drying process in the reduction of water activity and in the increase of the ash concentration in all treatments was verified. The samples dried at 50°C presented the highest values for protein content, vitamin C and phenolic compounds. Key words: Conservation, dehydration, organic vegetables, quality.  
Highlights
The cultivation of organic vegetables has prospered all over the world, because this system of productionAfr
The objective of this study is to perform the kinetics of organic yellow bell pepper drying at different drying air temperatures, to adjust the data obtained to the empirical models and to evaluate the effect of the applied temperatures on its physicochemical characteristics
The bell pepper (Capsicum annuum L.), belonging to the family Solanaceae originated in Central America and was one of the first seasonings used to provide foods with more attractive color, aroma and flavor
Summary
The cultivation of organic vegetables has prospered all over the world, because this system of productionAfr. The cultivation of organic vegetables has prospered all over the world, because this system of production. Minimizes the occurrence of corrosive processes in the soil, allows greater aggregation of particles, provides more nutrients and allows the increase of water and phosphorus contents, resulting in obtaining a product of high quality and nutrient-rich (Sediyama et al, 2014; Celestrino et al, 2017; Salles et al, 2017). The bell pepper (Capsicum annuum L.), belonging to the family Solanaceae originated in Central America and was one of the first seasonings used to provide foods with more attractive color, aroma and flavor. In Brazil, the pepper has high economic value, standing out as one of the ten vegetables most consumed in the national territory. The green peppers are characterized by being harvested before reaching full maturity, presenting slight bitterness. The yellow and orange chilies have intermediate maturation, whereas the red chilies are harvested at full maturity, presenting sweet taste (Trecha et al, 2017)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
