Experimental Study of the Drying Kinetics of Products with High Water Contentapplication on Green Chilli

The main objective of this work is to determine the graphs relative humidity loss, and speed drying for green pepper, identify characteristic parameters influencing products with high content, establish satisfactory models that characterize kinetics. This experimental study was carried out using an indirect type a solar dryer, which functions in mode natural convection, intended thermal treatment medium duration agro-alimentary products. In work, we are interested evolution temperature mass material be dried, whose manipulations took place May July year 2009. Citation: Chouchane N*, Houhou H, Fergeni A, H. (2022). Experimental Study Drying Kinetics Products High Water Content application on Green Chilli. J Gene Engg Bio Res, 4(3),317-321. Nacer.Chouchane, Laboratory Civil Engineering, Hydraulics, Sustainable Development Environment (LAR-GHYDE), University Mohamed Khider-Biskra 07000, Algeria Keywords: Solar drying, kinetics, humidity.