Abstract
The red cayenne pepper (red chili), an agriculture crop, is useful for food seasoning. The fresh red pepper popular as red chili contains around 73-75% water. With high water content, the pepper cannot be stored for a long time due to the microorganism and enzymatic activities. The drying is a good option to remove its water content in which improves the storage life. The research studies the effect of drying temperature on the drying rate of the red pepper. Here, the red pepper was put in a tray dryer to be contacted with air at various temperatures ranging from 40°C - 70°C for 180 minutes. As a response, the moisture content in the red pepper was observed and the drying rate, as well as thermal efficiency, were calculated. Research showed that the higher air temperature accelerated the rate of water removal. At operational temperature 70°C, thermal efficiency was the highest. Besides, the moisture content in the pepper was also below 15% in which was favorable for dry pepper storing.
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