International Journal of Agricultural Engineering

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Drying Characteristics of Byadagi Chilli (capsicum Annuum Linn.) Using Solar Tunnel Dryer


Affiliations
1 Department of Food and Agricultural Process Engineering, Agricultural Engineering College and Research Institute (T.N.A.U.) CoimbatoreT.N., India
2 Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur Karnataka, India
     

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Freshly harvested Byadagi chilli (Capsicum annuum Linn.) fruits were treated with dipsol, potassium nitrate and citric acid and dried in solar tunnel dryer (STD) and open yard sun drying (OYSD). A comparative study was conducted to evaluate two drying methods with respect to temperature and time combinations. It took 39 h to bring down the moisture content of chillies from 339.14% d.b. to 10.00% d.b. in STD as against 57 h under OYSD. The per cent time saved for drying chilli by using improved method of drying (STD) was found to be 31.57% in comparison with open yard sun drying. Drying took place in the falling rate period and the Newton model was found to be the best fit to describe the drying behavior of Byadagi chilli.

Keywords

Byadagi Chilli, Drying Model, Moisture Content
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  • Drying Characteristics of Byadagi Chilli (capsicum Annuum Linn.) Using Solar Tunnel Dryer

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Authors

B. Manjula
Department of Food and Agricultural Process Engineering, Agricultural Engineering College and Research Institute (T.N.A.U.) CoimbatoreT.N., India
C. T. Ramachandra
Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur Karnataka, India
Udayakumar Nidoni
Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur Karnataka, India

Abstract


Freshly harvested Byadagi chilli (Capsicum annuum Linn.) fruits were treated with dipsol, potassium nitrate and citric acid and dried in solar tunnel dryer (STD) and open yard sun drying (OYSD). A comparative study was conducted to evaluate two drying methods with respect to temperature and time combinations. It took 39 h to bring down the moisture content of chillies from 339.14% d.b. to 10.00% d.b. in STD as against 57 h under OYSD. The per cent time saved for drying chilli by using improved method of drying (STD) was found to be 31.57% in comparison with open yard sun drying. Drying took place in the falling rate period and the Newton model was found to be the best fit to describe the drying behavior of Byadagi chilli.

Keywords


Byadagi Chilli, Drying Model, Moisture Content