International Journal of Food Science / 2017 / Article / Fig 4

Research Article

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

Figure 4

Mean aerobic mesophilic and E. coli/coliform counts in dried pepper. For AMC or ECC, means (±SD) with different letters are significantly different (). 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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