Dehydrator question

[Rymerpt]

I have a cheap dehydrator that I think I got at Walmart that has no fan and about five trays. This rig works just fine for me generally. Question is: I am currently drying some miny Habeneros and they are turning a dark orange almost brown. Not really a problem because I want them really dry so I can powder them. Just wodering if I could maintain the more orange color of the ripe by doing something differently? Next time.

Thanks for your answers,

Rymerpt

 

[SmokenFire]

In my experience you don't get to keep too much of the color, but I've had better results drying at lower temps for longer time periods using this dehydrator.  Ripe red peppers always keep their color better than light colored or green peppers - usually they turn out a dun kinda light brown color for me.  I've thought maybe a pre soak in acidulated water might help, but have never tried as I worried it would affect the taste of the peppers.  
 
Also I've found some recipes and ideas from a this site which have helped me with many things (not much on peppers there, but still).  If you find a way please post the solution

 

[PrimeTime]

In my experience the cooler temp you use the better the end color is. I go 95 for a while pepper depending, half Habs i think took me like 5 days. I use a square nesco with fan and temp selector. Is your just heating the pepper with no fan? can you get a small fan near it?

 

[biscgolf]

lower temps and doing it in the dark will both help some.

 

[JoynersHotPeppers]

Slow and low is the tempo...my pods and powders are the same colors  

 

[Rymerpt]

Thanks guys.

 

[JoynersHotPeppers]

Thanks guys.

No worries, if the dehydrator has a temperature gauge, stay at 125 or less. And even at 125 you may change the color. For me I actually use an alternate gauge to check the temp and to insure the real temperature I want is met during dehydrating. Best of luck and enjoy!

 

[salsalady]

as others have posted, lower temps will help preserve the color.  I've found 95-105F to work for color retention.
 
Something else that will help with color is speed of drying.  Smaller pieces will dry faster and keep better color.  It's even more prevalent with thick skinned chiles.  Running the pods through a food processor slicing attachment (or even the shredder!)  will dry faster than just cutting the pods in half. 

 

[Bob_B]

I usually smoke them first; so I always have darker powder, but I like the taste of smoked pepper powders.