Drying Kinetics and Mathematical Modeling of Algerian Red-Hot Pepper (Capsicum Annuum L.) Utilizing Microwave Radiation

Sofiane Bechami; Meriem  Zerroug; Farid  Cherbouk; Farid  Dahmoune; Suriya Prakaash Lakshmi  Balasubramaniam; Robert  Klose; Brian  Perkins; Khodir  Madani

doi:10.51745/najfnr.10.21.110-126

Drying Kinetics and Mathematical Modeling of Algerian Red-Hot Pepper (Capsicum Annuum L.) Utilizing Microwave Radiation

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Food Chemistry, Engineering, Processing and Packaging

DOI https://doi.org/10.51745/najfnr.10.21.110-126

Issue Vol. 10 No. 21 (2026): January - June, 2026

Submitted 2025-11-30

Accepted 2026-04-06

Published 2026-05-07

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Background: Drying is considered a good practice to preserve fruits and vegetables from spoilage and microbial growth. So, their use can be extended after the harvest periods. Capsicum annuum L. is a popular spice, but it cannot be stored in its fresh state due to its high moisture content. This is where the importance of microwave drying as a developed method lies.

Aims: This study focuses on the characteristics of drying kinetics of red-hot peppers using a microwave oven under various microwave powers to analyze drying parameters. Drying models help to better understand the drying behavior.

Methods: Different powers were used in the drying process. Moisture losses in the samples were recorded periodically to their equilibrium moisture. Drying parameters were calculated using mathematical equations. The experimental data were fitted to sixteen thin-layer models.

Results: The characteristics of drying kinetics were determined microwave drying time decreased notably from 80 to 24 with the increasing power from 200 to 1200 in two main stages a warming-up and a falling-rate phases. Drying rates ( ) increased progressively during the initial drying stage (0.1152 and 0.4012 for 200 and 1200 , respectively) then decreased substantially during the final stage. A third-order polynomial relationship was found to correlate the effective moisture diffusivity with moisture content. The effective moisture diffusivity ( increased significantly with microwave power with the decrease in the moisture content (2.83 (×10^-8) ± 0.1834 and 12.9 (×10^-8) ± 0.2637 for 200 and 1200 . respectively). The calculated energy activation was found 23.48 ± 0.987 . The least specific energy consumption ( ) increased with increasing powers (1.55 (×10⁺⁸) ± 0.01 and 2.76 (×10⁺⁸) ± 0.0153 H₂O for 200 and 1200 , respectively). Conversely to the energy efficiency values ( ) (14.55 (×10^-4) ± 0.0881 and 7.84 (×10^-4) ± 0.0078 % for 200 and 1200 ). The Hii model was found to be the best fit to describe microwave drying kinetics.

Conclusions: Microwave drying has several advantages, such as drying time reduction and less energy consumption, while achieving higher drying efficiency at a moderate power level. Therefore, this innovative process is recommended in industrial food processing.

Keywords

Capsicum annuum L. Drying Kinetics Mathematical Modeling Diffusion Activation Energy Energy Consumption

Sofiane Bechami

Abderrahmane Mira University of Béjaïa, Faculty of Nature and Life Sciences, Department of Physico-chemical biology, Biochemistry, Biophysics, Biomathematics, and Scientometrics Laboratory (LBBBS). Béjaïa. El-Bachir El Ibrahimi University of Bordj Bou Arreridj, Faculty of Nature and Life Sciences and Earth and Universe Sciences, Department of Biological Sciences. Bordj Bou Arreridj.
Meriem Zerroug

El-Bachir El Ibrahimi University of Bordj Bou Arreridj, Faculty of Science and Technology, Department of material sciences, Electronic Materials and Systems Laboratory. Bordj Bou Arreridj
Farid Cherbouk

Technical Center of Research in Physical and Chemical Analysis CRAPC, Bou Ismail, BP384. Tipaza
Farid Dahmoune

Akli Mohand Oulhadj University of Bouira, Faculty of Nature and Life Sciences and Earth Sciences, Department of Biological Sciences, Management and Valorization of Natural Resources and Quality Assurance Laboratory (LGVRNAQ). Bouira
Suriya Prakaash Lakshmi Balasubramaniam

University of Maine, School of Food and Agriculture, Orono ME, 04469
Robert Klose

University of Maine, Honors College, Orono ME, 04469
Brian Perkins

University of Maine, School of Food and Agriculture, Orono ME, 04469
Khodir Madani

Abderrahmane Mira University of Béjaïa, Faculty of Nature and Life Sciences, Department of Physico-chemical biology, Biochemistry, Biophysics, Biomathematics, and Scientometrics Laboratory (LBBBS). Béjaïa

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Bechami, S., Zerroug, M. ., Cherbouk, F. ., Dahmoune, F. ., Balasubramaniam , S. P. L. ., Klose, R. ., Perkins, B. ., & Madani, K. . (2026). Drying Kinetics and Mathematical Modeling of Algerian Red-Hot Pepper (Capsicum Annuum L.) Utilizing Microwave Radiation. The North African Journal of Food and Nutrition Research, 10(21), 110-126. https://doi.org/10.51745/najfnr.10.21.110-126

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Drying Kinetics and Mathematical Modeling of Algerian Red-Hot Pepper (Capsicum Annuum L.) Utilizing Microwave Radiation

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