Chemical pretreatments affecting drying characteristics of Chilli (cv. Huarou Yon)
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Author list: Phomkong W., Soponronnarit S., Thammarutwasik P.
Publisher: Taylor and Francis Group
Publication year: 2010
Journal: Drying Technology (0737-3937)
Volume number: 28
Issue number: 12
Start page: 1466
End page: 1476
Number of pages: 11
ISSN: 0737-3937
eISSN: 1532-2300
Languages: English-Great Britain (EN-GB)
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Abstract
One- (70ฐC) and two-temperature regimes (70 and 50ฐC) were used to dry chilli (Capsicum annuum cv. Huarou Yon) using a laboratory tray dryer compared to conventional sun drying. A pretreatment was done by soaking chilli in antibrowning solutions before drying. It was found that the drying rate of chilli soaked in chemical solutions was increased and the drying period of chilli was decreased. Page's model was found to fit well with the experiment for one- and two-temperature drying using least squares analysis. The highest value of the coefficient of determination (R2>0.99), the lowest value of standard error of estimation (SEE <0.00031), and the lowest value of the mean relative deviation (P<10%) were obtained. The effective moisture diffusivities of chilli drying at 70ฐC and two-stage drying were between 6.01-7.22 ื 10-10m2/s and 3.16-3.89 ื 10-10m2/s, respectively. In contrast, the lowest value of effective moisture diffusivity of chilli was obtained by the conventional sun-drying method (0.597 ื 10-10m2/s). The highest value of moisture diffusivity was observed for chilli soaked in sodium metabisulfite (NaMS) mixed with CaCl2 solution for both one- and two-temperature regimes. The color of chilli was improved by using chemical pretreatments, in particular, chilli soaked in NaMS mixed with CaCl2 solution. ฉ 2010 Taylor & Francis Group, LLC.
Keywords
Chemical pretreatments, Chilli, Semi-empirical model
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