Drying parameters for whole green pepper (in three stages)
Preheat and dehumidify at 40-45℃ for 2-3 hours to soften the skin and drain the surface moisture.
Main drying at 50-55℃ for 12-15 hours to slowly evaporate the internal moisture to a semi-dry state.
Shape drying at 45-50℃ for 4-6 hours to completely dehydrate and prevent burning.
Note:
Total drying time is about 18-24 hours (adjusted depending on the size of the green pepper and the initial moisture content).
Dry to a moisture content of ≤12% (no soft core when pinched by hand, can be broken by bending).
