The objective of this study was to investigate the effects of different drying processes (microwave, freeze, convective hot air, and vacuum drying) and microwave finish drying (FD + MD and CD + MD) on the physical and powder properties of the red pepper powder. The effect of moisture content on the powder properties and the relationship between microwave output power or drying temperature and physical and powder properties were also determined by using most common mathematical models (linear, power, logarithmic, and quadratic). Results showed that an increase in both microwave output power and temperature (for CD and VD) generally resulted in a decrease in drying time, moisture content, and chroma and an increase in bulk and tapped density values. The drying time, moisture content, and water activity values can be significantly decreased, whereas, the color values can be significantly increased by combining FD and CD with microwave finish drying (P < 0.05). The moisture content (y = − 1.94 ln(x) + 7.6455, R² = 0.9905), bulk (y = 54.224 ln(x) + 153.71, R² = 0.9705), tapped (y = 61.7 ln(x) + 225.6, R² = 0.9994) and particle densities (y = − 327.4 ln(x) + 2260.5, R² = 0.9966), and porosity (y = − 3.778 ln(x) + 89.806, R² = 0.9586) values followed a logarithmic trend depending on the increase in the convective hot air drying temperature. The inverse relationship was observed between the moisture content, bulk and tapped densities of the red pepper powders.

本研究的目的是研究不同干燥工艺（微波、冷冻、对流热风和真空干燥）和微波最终干燥（FD + MD 和 CD + MD）对红辣椒的物理和粉末特性的影响粉末。水分含量对粉末特性的影响以及微波输出功率或干燥温度与物理和粉末特性之间的关系也通过使用最常见的数学模型（线性、功率、对数和二次）来确定。结果表明，微波输出功率和温度（对于 CD 和 VD）的增加通常会导致干燥时间、水分含量和色度的减少以及松密度和振实密度值的增加。干燥时间、水分含量和水分活度值可以显着降低，而，P  < 0.05)。水分含量 (y = − 1.94 ln(x) + 7.6455, R ²  = 0.9905 )，散装 (y = 54.224 ln(x) + 153.71, R ²  = 0.9705)，抽头 (y = 61.7 ln(x) + 225) , R ²  = 0.9994) 和粒子密度 (y = − 327.4 ln(x) + 2260.5, R ²  = 0.9966) 和孔隙率 (y = − 3.778 ln(x) + 89.806, R ²  = 0.9586 对数）趋势取决于对流热风干燥温度的增加。在红辣椒粉的水分含量、松密度和振实密度之间观察到反比关系。