Thumbnail Image

Thesis

Browse

20161
Reset filters
Subject: Food Science and Technology × Author: Gupta, Shuchi × End date: 2018 × Start date: 2000 × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Effect of different drying techniques on the quality of red chilli powder
    (Punjab Agricultural University, Ludhiana, 2016) Gupta, Shuchi; Sharma, S.R.
    The experiments were carried out to analyze the effect of different drying techniques during chilli processing on final recovery of powder and its quality. Red chilli variety Punjab Sandhoori was given physical treatment of slitting to half of the lot and making two lots 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 whereas the time required to achieve 7 (%db) moisture content were 32.53, 24.92, 18.09, 15.11 and 8.29 h for whole chillies and 25.42, 17.28, 12.96, 11.44 and 5.03 h for slit chillies for sun drying, improved sun drying and mechanical drying at 50°C, 60°C and 70°C respectively. The recovery of chilli powder varied under different drying techniques from 17.50 to 23.25%. Quality of chilli powder was determined in terms of ascorbic acid, capsaicin content, colouring matter and oleoresin content. Page model fitted well to the drying data. Mechanical drying technique at 50ºC gave the best results. 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 and quality parameters.