Evaluation of Various Drying Methods for Mexican Yahualica chili: Drying Characteristics and Quality Assessment

Abstract

As one of the main chili varieties in Mexico, Yahualica chili requires year-round availability. This study examines the feasibility of five drying methods (open-air, solar, microwave, freeze-drying and shade drying) used to preserve this culturally and economically valuable product. The results show the drying duration and rate for solar drying with varying air temperatures (40, 50, 60, and 70 °C) and airflows (150, 200, 250, and 300 m3/h) and microwave drying with varying power levels (90, 160, 360, and 600 W). Convection drying efficiency increased with temperature and airflow, according to the findings. Microwave drying significantly reduced drying time, and higher powers further accelerated moisture removal. Open sun and shade drying was the slowest, and open sun drying was also susceptible to factors compromising quality. Total Phenolic Content (TPC), Total Capsaicinoids Content (TCC), and antioxidant activity had a positive effect, since the drying methodologies favored the release of these compounds.