International Journal of Food Science / 2017 / Article / Fig 3

Research Article

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

Figure 3

Moisture content of pepper during drying in open sun and in solar dryer. Drying was stopped when moisture content reduced to 5%. UBOS: unblanched open-sun drying; UBSC: unblanched solar collector drying; BWOS: blanched in plain water open-sun drying; BSOS: blanched in 2% NaCl solution open-sun drying; BWSC: blanched in plain water solar collector drying; BSSC: blanched in 2% NaCl solution solar collector drying.

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