Abstract
The drying kinetics of four varieties of chillies (Pb-Lal, Pb-Guchhedar, Pb-Surkh, and CH-1) was studied. The chillies (pricked and unpricked) were pretreated in the dip sol solution. The treated chillies were dried in an automatic weighing experimental dryer at selected temperatures (45°, 50°, 55°, 60°, and 65°C). The results indicated that drying took place in the falling rate period. Out of three models considered, Page's model was found to be the most suitable for describing the drying behavior of chillies. The dependence of drying constant on temperature was analyzed using an Arrhenius equation. The variety Pb-Lal has the maximum value of activation energy (42.59 kJ/mol), which is also reflected in the reduced drying time for this variety. The results of quality studies of dried chillies in terms of capsaicin content and coloring matter indicated that the Pb-Lal variety had acceptable capsaicin content of 532.08 µg and coloring matter of 73.8 ASTA.
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