International Journal of Processing and Post harvest Technology

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Studies on Drying of Green Chilli in Dehumidified Air Dryer


Affiliations
1 Department of Agricultural Process Engineering, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
2 S.A. College of Agriculture, Shirala, Sangli (M.S.), India
     

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The green chilli were washed and cut into 5-7 mm long pieces. This pieces were dried in dehumidified air dryer after pretreatments namely control, blanching and sulphitation (0.5% of KMS). Green chilli dried in dehumidified air dryer from its initial moisture content 516.84-624.11 per cent (db) to final moisture content 8.61-9.85 per cent (db). The drying rate was faster in blanched samples as compared to other samples. The dehydration ratio was found to be less in control and sulphited sample as compared to blanched sample. The rehydration ratio of blanched sample was found to be lowest as compared to other sample. Green chilli dried in dehumidified air dryer was found to be better on the basis of sensory evaluation.

Keywords

Drying, Chilli, Pre-Treatment, Heat Pump.
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  • Studies on Drying of Green Chilli in Dehumidified Air Dryer

Abstract Views: 664  |  PDF Views: 2

Authors

P. H. Bakane
Department of Agricultural Process Engineering, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
M. B. Khedkar
S.A. College of Agriculture, Shirala, Sangli (M.S.), India
A. B. Wankhade
Department of Agricultural Process Engineering, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
R. V. Kolhe
Department of Agricultural Process Engineering, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India

Abstract


The green chilli were washed and cut into 5-7 mm long pieces. This pieces were dried in dehumidified air dryer after pretreatments namely control, blanching and sulphitation (0.5% of KMS). Green chilli dried in dehumidified air dryer from its initial moisture content 516.84-624.11 per cent (db) to final moisture content 8.61-9.85 per cent (db). The drying rate was faster in blanched samples as compared to other samples. The dehydration ratio was found to be less in control and sulphited sample as compared to blanched sample. The rehydration ratio of blanched sample was found to be lowest as compared to other sample. Green chilli dried in dehumidified air dryer was found to be better on the basis of sensory evaluation.

Keywords


Drying, Chilli, Pre-Treatment, Heat Pump.

References