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International Journal of Food Science
Volume 2017, Article ID 4656814, 6 pages
https://doi.org/10.1155/2017/4656814
Research Article

Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)

1Department of Applied Biology, Faculty of Applied Sciences, University for Development Studies, P.O. Box 24, Navrongo, Ghana
2Department of Applied Physics, Faculty of Applied Sciences, University for Development Studies, P.O. Box 24, Navrongo, Ghana

Correspondence should be addressed to James Owusu-Kwarteng; hg.ude.sdu@gnetrawkusuwoj

Received 19 April 2017; Accepted 8 August 2017; Published 10 September 2017

Academic Editor: Pankaj B. Pathare

Copyright © 2017 James Owusu-Kwarteng et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

James Owusu-Kwarteng, Francis K. K. Kori, and Fortune Akabanda, “Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.),” International Journal of Food Science, vol. 2017, Article ID 4656814, 6 pages, 2017. https://doi.org/10.1155/2017/4656814.