\documentclass[english,german]{scrartcl}
\usepackage[latin1]{inputenc}
\usepackage{geometry}
\geometry{verbose,a4paper,tmargin=1.75cm,bmargin=2cm,lmargin=2cm,rmargin=2cm,headheight=0.8cm,headsep=0.5cm,footskip=0.5cm}
\usepackage{babel}
\usepackage{url}
\urlstyle{same}
\newcommand\email{\begingroup \urlstyle{same}\Url}\usepackage{graphicx}
\usepackage{units}
\usepackage{tabularx}
\usepackage{wasysym} % enable use of \permil instead of \textperthousand
\usepackage{marvosym}
\usepackage{arabtex}
\usepackage{hyphenat}
\usepackage{booktabs}
\usepackage{mdwlist}
\renewcommand{\thefootnote}{\relax}
\usepackage{index}
\newindex{key}{kdx}{knd}{Keywords}
\newindex{author}{idx}{ind}{Authors}
\usepackage{fancyhdr}
\pagestyle{fancy}
\renewcommand{\headrulewidth}{0pt}
\fancyfoot{}
\usepackage{ifpdf}
\ifpdf
%\usepackage[activate]{pdfcprot}
%\usepackage[owner=Tapioka, print=true, copy=true, edit=false, annotate=false,set]{pdfcrypt}
%encryption: not supported any more (since pdftex 1.10)
\usepackage[pdftex]{thumbpdf}
\usepackage[pdftex]{hyperref}
\hypersetup{pdftitle={The Influence of Pre"=treatments on Drying Kinetics of Chilli Pepper},pdfauthor={Rebato Muhidin Seid, Oliver Hensel},pdfsubject={Tropentag 2011: Abstract},pdfkeywords={Chilli pepper, drying kinetics, drying time, energy, moisture content, pre-treatment},pdfpagemode=None,colorlinks=true}
\else
\usepackage{ae}
\usepackage{textcomp}
\fi
\begin{document}
\ifpdf
\parbox[b]{2.5cm}{\resizebox*{2.5cm}{!}{\includegraphics{dtt2011.jpg}}}
\else
\parbox[b]{2.5cm}{\resizebox*{2.5cm}{!}{\includegraphics{dtt2011.eps}}}
\fi
\hfill
\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, October 5-7, 2011, Bonn}}\\[1ex] \Large{``Development on the margin''\\[2ex]}}
\hspace{0.1cm}
\begin{center}
\Large{\textbf{The Influence of Pre"=treatments on Drying Kinetics of Chilli Pepper\footnote{\textbf{Contact Address:} Rebato Muhidin Seid, University of Kassel, Agricultural Engineering, 37213~Witzenhausen, Germany, \mbox{e-mail}: \email{rebato@uni-kassel.de}}\\[0.8ex]}}
\normalsize{\textsc{Rebato Muhidin Seid, Oliver Hensel}}
\end{center}
\begin{itemize*}
\item[]{\small{\textit{University of Kassel, Agricultural Engineering, Germany}}}
\end{itemize*}
\index[author]{Muhidin Seid, Rebato}
\index[author]{Hensel, Oliver}
\begin{center}
\vspace{1.1cm}
\textbf{Abstract}
\begin{abstract}
\normalsize{
The aim of this work is to investigate the influence of pre"=treatment on drying kinetics of chilli pepper at various air temperatures. Dehydration of agricultural product is energy intensive process in which energy expense constitute a major portion of drying cost. At temperatures of 35, 50, 60, 70, 90°C for pre"=treated and untreated red chillis, the total drying time were determined experimentally. It was observed that as the temperature of drying air increases, drying time decreases for pre-treated as well as un-tread chillis but much shorter drying time could be achieved with application of pr-treatments. Because of availability of water and its low cost, blanching with hot water was found to be the best pre-treatment method relatively with shorter drying time. Based on the standard value of the final moisture content of dried material, \textit{i.e.}, 13.6 \%( db), an optimum drying temperature was between 50°C and 60°C.



}

\vspace{0.5cm}
\end{abstract}
\end{center}
\noindent \textbf{Keywords:} Chilli pepper, drying kinetics, drying time, energy, moisture content, pre"=treatment
\index[key]{Chilli pepper}
\index[key]{Drying!kinetics}
\index[key]{Drying!time}
\index[key]{Moisture content}
\end{document}