Effect of different drying techniques on the quality of red chilli powder

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dc.contributor.advisorSharma, S.R.
dc.contributor.authorGupta, Shuchi
dc.date.accessioned2016-08-27T09:43:51Z
dc.date.available2016-08-27T09:43:51Z
dc.date.issued2016
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/74003
dc.language.isoenen_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.subFood Science and Technology
dc.subjectAscorbic Acid, Capsaicin Content, Colouring Matter, Drying Techniques, Oleoresin Content, Physical Treatment, Red Chilliesen_US
dc.these.typeM.Sc
dc.titleEffect of different drying techniques on the quality of red chilli powderen_US
dc.typeThesisen_US
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