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.