Experimental Study of the Drying Kinetics of Products with High Water Contentapplication on Green Chilli

Abstract

The main objective of this work is to determine the graphs of relative humidity loss, and the speed of drying for green pepper, to identify the characteristic parameters influencing the drying of products with high humidity content, and to establish satisfactory models that characterize the drying kinetics. This experimental study was carried out using an indirect type of a solar dryer, which functions in the mode of natural convection, intended for the thermal treatment to medium duration of the agro-alimentary products. In this work, we are interested in the evolution of the temperature and the mass of the material to be dried, whose manipulations took place in May and July of the year 2009