STUDIES ON DEHYDRATION OF GREEN CHILLI
Loading...
Date
2019
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Birsa Agricultural University, Ranchi, Jharkhand-6
Abstract
Dehydration is used to increase the shelf life of fruits and vegetables by
minimizing moisture mediated undesirable changes. In this study, green chilli was used
for dehydration to increase the shelf life with acceptable quality attributes. The
experiments were conducted according to Central Composite Rotatable Design
(CCRD). The pre-drying treatment conditions and dehydration conditions were
optimized by using response surface methodology. The samples of green chilli were
treated with concentration of potassium metabisulphite (0.5-1.5%) at blanching time of
0.5 to 2.5 min in boiling water before drying. The response variables taken were
rehydration ratio and visual colour. The optimum values of concentration of potassium
metabisulphite and blanching time were found to be 0.7 % and 1.5 min respectively.
The optimized values of pre-treatment conditions were used for dehydration of green
chilli. The optimization of process variables were also carried out for dehydration of
green chillies. Blanched green chilli samples of size (5 mm -15 mm) were dehydrated
in a hot air oven at air temperature of 50⁰C - 70⁰C. The response variables selected
were drying time, rehydration ratio and visual colour. The optimized value of drying air
temperature and size were found to be 53 ⁰C and 13.5 mm at desirability value of 0.60.
At this optimum operating condition, the drying time, value of rehydration ratio and
visual colour were found to be 5.23 hours, 5.68 and 1.55 respectively. The dehydrated
samples were packaged in LDPE, PET and laminated film and stored at room
temperature for storage study. Green chilli samples were evaluated based on sensory
score for visual colour and texture, and water activity and moisture absorption during
storage. Since no appreciable change in quality parameters was found after 28 days of
storage period stored in PET and laminated film, dehydrated green chilli was found to
be acceptable.
Description
STUDIES ON DEHYDRATION OF GREEN CHILLI
Keywords
null