Abstract
This study establishes the kinetics regarding the drying process of sweet chili (<em>Capsicum annuum</em>), 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 R<sup>2</sup> and the Sum of Squared Errors (SSE) that the Midilli and Kucuk model best describe the drying process at a 50°C temperature (R<sup>2</sup> of 0.9976 and SSE of 0.012), at 60°C (R<sup>2</sup> of 0.9972 SSE of 0.011) and 70°C (R<sup>2</sup> of 0.9960 SSE of 0.012).
Highlights
INTRODUCTIONThe variety of uses of sweet chili, favors the fact that it is considered an added value, developing products like chili flour for later commercialization as condiment, guaranteeing with its preservation a more stable market against the ever-changing prices due to the supply and demand (Asohofrucol, 2013)
Sweet chili (Capsicum annuum) is a product typically cultivated in Colombia informally; this subsector is poorly structured, with the possibility of technification due to the low production costs and the profitability it has, mainly in Valle del Cauca and Cordoba department (Asohofrucol, 2013)
An initial drying phase is distinguished within the first 75 min at 50°C, 80 min at 60°C and 90 min at 70°C, in which the humidity loss on dry base of the sample has a lineal behavior of (R2>90%), just like the drying speed for the same period of time, power assigned to the quick redistribution of humidity and the migration to the surface (Hincapié et al, 2011)
Summary
The variety of uses of sweet chili, favors the fact that it is considered an added value, developing products like chili flour for later commercialization as condiment, guaranteeing with its preservation a more stable market against the ever-changing prices due to the supply and demand (Asohofrucol, 2013). The study of temperature, time and drying speed variables, are determined by the quality of the product; an excess of drying air exposure would deteriorate the sweet chili flour while low exposure would neglect the correct dehydration. In both situations the organoleptic characteristics would be altered (Krokida and Maroulis, 2001 quoted by Vega et al, 2005; Colina, 2010). The following investigation is oriented to determine the kinetics regarding the drying process of sweet chili (Capsicum annuum), in order to obtain flour through a forced air tray dryer
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