This study investigates the fluid flow dynamics within packed beds containing fresh and dried chili (Capsicum annum L.) and investigates the impact of temperature on the drying process within an intermittently mixed packed bed dryer. The primary aim is to devise an effective drying technique to mitigate post-harvest losses. Experiments were conducted using a pilot-scale packed bed of 0.15 m diameter. The pressure drop (ΔP) across the chili bed at various airflow velocities (v) was measured, revealing a proportional relationship, ΔP α vⁿ. Fresh chili exhibited a higher-pressure drop compared to dried chili, with respective exponents ‘n’ of 1.54 and 1.43. The proportionality constant in the equation relating ΔP and v depends on the specific surface area and the porosity of the bed and chili density. The constants were 1782 and 1549 for fresh chili and dried chili, respectively. Reynolds number ranges indicated transitional and turbulent flow regimes during operation. Physical characteristics of chili pods and the packed bed were assessed for both fresh and dried chili. Drying investigations focused on temperature effects, utilizing hot air temperatures of 50 °C, 55 °C, and 60 °C, while maintaining a constant airflow velocity of 1.11 m/s. The initial moisture content of fresh chili (433% dry basis) decreased to 22% over a drying period of 7 hours for 50 °C and 55 °C, and up to 5 hours for 60 °C. Constant drying rates were observed, increasing with temperature: 6.5 x 10^-3, 9.4 x 10^-3, and 12.3 x 10^-3 kg of moisture/kg of dry material per minute for 50 °C, 55 °C, and 60 °C, respectively. The gas phase mass transfer coefficient increases with temperature, ranging from 4.6 x 10^-3 to 6.4 x 10^-3 kg/m²s for temperatures between 50 °C and 60 °C. These findings provide valuable insights for developing efficient drying techniques for chili, facilitating the design and optimization of packed bed dryers to minimize post-harvest losses.