Temperature setting: When drying bell peppers, the temperature of the dryer equipment is usually set to 40 ° C to 60 ° C to avoid browning of the dried peppers, while ensuring good appearance and minimal nutrient loss. During initial drying, if the relative humidity of the air is below 70%, a slow drying mode of 40 ° C to 50 ° C can be used; After 5 hours, when the relative humidity of the air drops below 52%, it can be switched to the 50-60 ° C fast drying mode; After 12 hours, the relative humidity of the air will all be below 40%. In short, when the moisture content of chili peppers is high, the drying and heating should be slower, and when the moisture content is low, the heating can be slightly faster, so as to improve production efficiency while ensuring that the nutritional components of dried chili peppers are not affected
