Intermittent microwave-convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality

In this research, effectiveness of various microwave-convective drying treatments were compared to convective air drying and commercial belt drying to establish the most favourable drying condition in terms of drying kinetics and dried product quality. Quality parameters were colour (L*, a*, b* coordinates), textural characteristics (hardness), and sensory properties (visual appearance, colour, texture and overall acceptance). The microwave drying treatments were done both in the intermittent and continuous modes at two different microwave output powers (597.20 and 697.87 W) using two identical microwave-convective dryers.