Vol. 8 (6) : November-December 2017 issue
Green Farming Vol. 8 (6) : 1364-1369 ; November-December, 2017
Study of drying behaviour in red chillies
SHUCHI GUPTAa1*, S.R. SHARMAa2, T.C. MITTALa3, S.K. JINDALb4 and S.K. GUPTAc5
aDepartment of Processing and Food Engineering, bDepartment of Vegetable Science, cTraining Unit, Punjab Agricultural University, Ludhiana - 141 004 (Punjab)
Designation : 1M. Tech Student *(shuchigupta1491@gmail.com), 2,5Professor, 3Senior Extension Engineer, 4Assistant Vegetable Breeder
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. : P-7048
Total Pages : 6
Received : 25 October 2017
Revised accepted : 11 December 2017
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Citation :
SHUCHI GUPTA, S.R. SHARMA, T.C. MITTAL, S.K. JINDAL and S.K. GUPTA. 2017. Study of drying behaviour in red chillies. Green Farming Vol. 8 (6) : 1364-1369 ; November-December, 2017
ABSTRACT
Red chilli variety Punjab Sindhuri was given physical treatment of slitting to half of the lot and two lots were made as whole and slit chillies which were then dried by three different techniques namely sun drying, improved sun drying and mechanical drying technique at 50ºC, 60ºC and 70ºC. The final moisture content ranged from 1.74 to 6.06 (%db). The time required to achieve the equilibrium moisture content were 33, 26, 19, 16 and 9 h for whole chillies and 30, 20, 16, 13 and 6 h for slit chillies for sun drying, improved sun drying and mechanical drying at 50°C, 60°C and 70°C respectively. Mechanical drying technique at 50ºC gave the best results followed by mechanical drying technique at 60ºC in terms of drying behavior. Quality of the product reduced significantly during sun drying and mechanical drying at 70ºC. Improved sun drying technique was much better than sun drying technique in terms of drying behavior. Page model fitted well to the drying data.
Key words :
Drying techniques, Physical treatment, Red chillies.
