which represents the experimental curve of drying
characteristics of pepper slices. By using oven drying method
(50 ◦C and 70 ◦C), the drying time up to the moisture content
of approximately 9.3 g/100 g (wwb) could be shortened by 8.2%
and 55.74%, when compared to sun drying, respectively. For
microwave oven drying at 210W and 700W, the drying times
to reach the 8.5 g/100 g (wwb) moisture content were 16 min
and 9min, respectively. From the variation of moisture content
with drying time, drying rates were calculated for each
set of parameters and then plotted against moisture content
of peppers for different drying methods