Microwave Assisted Tray Drying of Green Chilli: Parameter Optimization

ISBN-13: 9783659705076 / Angielski / Miękka / 2015 / 92 str.

Alam Iftikhar;Pandey Ram Krishna

Opis

Green chilli (Capsicum annuum L.) is perishable and deteriorates after harvesting; hence there is need to apply an appropriate post harvest technology to prolong the shelf life of the green chilli. The Exponential model described the drying behaviour of green chilli satisfactorily. Drying time, dehydration ratio, carotene, chlorophyll, and color were taken as dependent variables in the study. The moisture of fresh green chilli varied from 523.17 to 871.31 % (d. b.) while moisture content of dried green chilli was in the range of 44.48 to 5.38% (d. b.). Total drying time ranged between 150 to 240 min. The carotene content varied from 0.138 to 0.377 mg/100g. chlorophyll-a and chlorophyll-b varied from 14.22 to 39.83 mg/100gm and 6.18 to27.91 mg/100g respectively. The optimum level of independent variables for drying of green chilli was obtained by using simultaneous optimization of multiple responses viz. drying time, carotene, chlorophyll-a, chlorophyll-b, L*,a* and b* value were: 600C temperature and 150 g sample size. Thus the optimum conditions recommended for drying of green chilli were 60 degree C temperature and 150 g sample size.

O autorze

Dr.Ram Krishna Pandey, Ph.D.(Process&Food Engineering), M.Eng. Asian Institute of Technology, Bangkok (Thailand), B.Tech (Agri.Eng.), B.Sc.(Maths), Adv.UNDP/FAO Training at Michigan State University USA Professor, Process and Food Engineering, College of Technology, G.B.Pant University of Agriculture and Technology, PANTNAGAR263145 U.S.Nagar, Uttarakhand, India.