Abstract
Problem statement: The objective of this study was to obtain the dying characteristics of the Jinda chili, a commonly grown variety in the Northeatern of Thailand, using the continuous fluidizedbed dryer in reducing moisture content of dried chili up to 13% wet basis as comparable to the dried chili in the market and to investigate the effect of drying temperature and drying air velocity. Approach: Drying characteristics was to study under varying conditions of drying temperature (50, 60, 70, 80, 90 and 100°C) and drying air velocity (4, 5 and 6 m sec-1). Results: The drying time decreased within the increasing of drying temperature and drying air velocity. Drying air velocity affected the drift and continuously moves of chili particle outward from dryer chamber under continuous fluidized-bed technique. The decreasing of moisture content effected with increasing of a compound capsaicin of dried chili compare to fresh chili. The diffusion coefficient of moisture content increased with increasing all drying temperature and drying air velocity. Conclusion: Drying temperature was the significant factor of the chili moisture content reduction. Drying air velocity affected the move of chili outward from chamber under the continuous fluidized bed drying process.
Highlights
Chilli is known by different names in different parts of the world
This study focused on drying characteristic, the drying effective diffusivities and activation energy on drying process of capsicum using continuous fluidized-bed dryer in order to investigate physical characteristic of chili after drying, to consider the effect of drying temperature and drying air velocity, to suggest drying method using suitable condition which was concerned with the quality of a product
The clean chili would be processed in the Central Laboratory (Thailand) Ltd., Khon Kaen Branch, in order to specify the initial moisture content 72.98% on wet basis (Stephen and Emmanuel, 2009) and contained 0.07 of capsaicin quantity substance (g 100 g−1) by HPLC based on AOAC (1995) 995.03 in house method, before the continuous fluidized bed drying was used in the experiment, where the chili’s weighted 1000 g would be started
Summary
Chilli is known by different names in different parts of the world. Chili peppers (Capsicum spp.) are appreciated for their pungency, taste and aroma as food additive, pigment and for their physiological and pharmaceutical uses (Cisneros-Pineda et al, 2007). Hot chili pepper is a common spice in Thai cuisine and it is widely consumed as a food additive throughout the world, in South East Asia and Latin-American countries (Laohavechvanich et al, 2006). Haddad (2009) studied the mathematical method for defining the dimensions of drying machine to obtain optimum productivity with lowest power energy consumption and basic theoretical backgrounds of the engineering design procedure of a drying plant. Shafri and Ezzat (2009) studied on quantitative performance of spectral indices in large scale plant health analysis. Procurement of machineries and drying apparatus are burdens to some operators (Tasirin et al, 2006)
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