TECHNOLOGY FOR PREPARATION OF POWDER FROM DRIED SWEET PEPPER PRODUCTS

Abstract

in the scientific article, the technology of preparation of dried sweet pepper for the food industry is developed. In this, the effect of residual moisture content of dried products on the production of powder from dried products of different varieties and hybrids of sweet pepper and quality powder was analyzed and compared. It was determined that powder products were obtained from the dried products of various varieties and hybrids of sweet pepper in a rash depending on the amount of moisture.