Abstract
This research aimed to study the physical properties of dried chilli (Capsaicum annuum cv.
HuarouYon) by using two-stage drying. The main quality attributes of dried chilli were color, rehydration
rate, and shrinkage. At the first stage, drying air temperatures and times were varied at 60, 70 and 80oC
and 3, 4 and 5 hr and followed by 50oC drying until the moisture content was less than 12% (db)
compared with one-stage drying temperature (70๐C for 6 hr). The final moisture contents and water
activities of dried chilli were 9.77-9.85% (db)(p>0.05) and 0.42-0.44 (p>0.05) respectively. The lightness of