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Authors
Affiliations
1 Department of Food and Agricultural Process
Engineering, Agricultural Engineering College and Research Institute (T.N.A.U.) CoimbatoreT.N., IN
2 Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur Karnataka, IN
Source
International Journal of Agricultural Engineering, Vol 6, No 1 (2013), Pagination: 111–115
Abstract
Freshly harvested Byadagi chilli (Capsicum annuum Linn.) fruits were treated with dipsol, potassium nitrate and citric acid and dried in solar tunnel dryer (STD) and open yard sun drying (OYSD). A comparative study was conducted to evaluate two drying methods with respect to temperature and time combinations. It took 39 h to bring down the moisture content of chillies from 339.14% d.b. to 10.00% d.b. in STD as against 57 h under OYSD. The per cent time saved for drying chilli by using improved method of drying (STD) was found to be 31.57% in comparison with open yard sun drying. Drying took place in the falling rate period and the Newton model was found to be the best fit to describe the drying behavior of Byadagi chilli.
Keywords
Byadagi Chilli, Drying Model, Moisture Content
