<![CDATA[Chili is a commodity that is susceptible to damage, because of its highwater content, so it is necessary to carry out efficient and effective post-harvest actions through drying methods. Chili drying aims to reduce the water content of the dried material. The purpose of this study was to determine the pattern of water content reduction in bird’s eye chili and curly chili and the appropriate drying model to use for chili peppers. The average drying temperature inside the chamber ranger from 39 until 75 C and the total drying time was 21 hours from each treatment. The samples used were two types of chili peppers, namely bird’s eye chili and curly chili. The models whose suitability was evaluated were the Newton, Page, Handreson & Pabris models. The Page model showed the best performance in describing the drying behaviour of bird’s eye chili and curly chili, with R2 values of 0.9952 and 0.9971, respectively, which were higher than those obtained from the Newton and Henderson & Pabis model. ]]>
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