Red Chili Pepper Drying at Different Temperatures

Drying is a key preservation method for red chili peppers ( Capsicum annuum L), extending shelf life and maintaining quality. This study aimed to optimize drying conditions using SILVERCREST SDA 350 A2 electric food dehydrator to enhance both product quality and energy efficiency. Experiments were conducted at 60, 65, and 70°C for 10, 13,16, and 19 h. Moisture content was determined using oven drying at 105°C for 24 h. The drying behavior varied with temperature: at 60°C, frequent cycling occurred due to rapid cooling; at 70°C, the heater remained on longer with fewer cycles, and at 65°C, moderate cycling and stable energy use was observed. Moisture reduction followed a logarithmic drying pattern, with the logarithmic model showing the best fit (R ²  > 0.997, RMSE < 0.022). Regression analysis indicated that drying time had a great impact on power cost (274.02 IQD) while achieving significant moisture reduction. These findings offer practical guidance for improving drying efficiency and cost-effectiveness in commercial chili processing. This study represents the first quantified optimization of electric drying for chili peppers in Iraq, providing valuable insights for local producers.