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Khedkar, M. B.
- Rural Entrepreneurship Development through Agro Processing
Abstract Views :242 |
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Authors
Affiliations
1 Department of Agricultural Processing Engineering, College of Agricultural Engineering and Technology (Dr. PDKV), Akola (M.S.), IN
2 AICRP on PHT, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
3 SA College of Agriculture, Shirla, Akola (M.S.), IS
4 AICRP on PHT, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.)
1 Department of Agricultural Processing Engineering, College of Agricultural Engineering and Technology (Dr. PDKV), Akola (M.S.), IN
2 AICRP on PHT, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
3 SA College of Agriculture, Shirla, Akola (M.S.), IS
4 AICRP on PHT, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.)
Source
Agriculture Update, Vol 8, No 1 & 2 (2013), Pagination: 314-316Abstract
No AbstractKeywords
Agro Processing Centre, Dal Mill, Rice Mill, Entrepreneur
- Studies on Drying of Green Chilli in Dehumidified Air Dryer
Abstract Views :447 |
PDF Views:2
Authors
Affiliations
1 Department of Agricultural Process Engineering, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
2 S.A. College of Agriculture, Shirala, Sangli (M.S.), IN
1 Department of Agricultural Process Engineering, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
2 S.A. College of Agriculture, Shirala, Sangli (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 5, No 2 (2014), Pagination: 127-130Abstract
The green chilli were washed and cut into 5-7 mm long pieces. This pieces were dried in dehumidified air dryer after pretreatments namely control, blanching and sulphitation (0.5% of KMS). Green chilli dried in dehumidified air dryer from its initial moisture content 516.84-624.11 per cent (db) to final moisture content 8.61-9.85 per cent (db). The drying rate was faster in blanched samples as compared to other samples. The dehydration ratio was found to be less in control and sulphited sample as compared to blanched sample. The rehydration ratio of blanched sample was found to be lowest as compared to other sample. Green chilli dried in dehumidified air dryer was found to be better on the basis of sensory evaluation.Keywords
Drying, Chilli, Pre-Treatment, Heat Pump.References
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