Abstract
An experiment was carried out in the laboratories of the Department of Food Engineering, Department of Vegetable Science, and Department of Plantation Spices Medicinal and Aromatic crops, Bidhan Chandra Krishi Viswavidyalaya (BCKV), West Bengal, India. The work was performed during 2018–2019 and 2019–2020 with different drying methods including sun drying, solar drying and oven drying. In oven drying, different temperatures such as 50, 55, 60, 65, and 70 °C were considered. A randomized complete block design (RCBD) was designed with seven treatments and three replications. Experimental results were significantly varied among the treatments as influenced by different drying methods and temperatures. Minimum time taken (480 min) to reach safe moisture content was recorded in T7 (oven drying at 70 °C), whereas maximum values in color components such as L* value (24.55), a* value (32.14), b* value (20.53), and pungency score (7.85) were recorded in T6 (oven drying at 65 °C). However, the highest texture (1180.81) was observed in T1 (sun drying). Biochemical parameters were significantly varied among the treatments. The maximum amounts of ascorbic acid (56.06 mg/100 g) and oleoresin content (10.72) were found in T3 (oven drying at 50 °C), whereas minimum values of biochemical parameters were recorded by T1 (sun drying) and T2 (solar drying) methods, respectively. Mathematical relationships were found in different drying methods and temperatures. Models such as the Lewis, Page, Modified Page, and Henderson and Pabis models were selected to fit the data. Maximum R2 value (0.9835) was found in both the Page and Modified Page models with similar values of drying method and temperature at 65 °C. This value was the highest among all models in all drying temperatures. However, the lowest χ2, and RMSE values (0.000818 and 0.027261, respectively) were recorded with the Page model.
Highlights
Chilli (Capsicum annuum L.) or red pepper is one of the key spices with a wide range of diversities [1], and it is consumed beyond every other spices
The loss of moisture was recorded after an hour with an electronic balance, which works in similar way as a thermogravimetric analytical measuring equipment (TGA)
The loss of moisture was recorded after an hour with an electronic bal3 of 13 ance, which works in similar way as a thermogravimetric analytical measuring equipment (TGA) used nowadays
Summary
Licensee MDPI, Basel, Switzerland.India is known for the production, consumption, and export of quality spices around the world. Chilli (Capsicum annuum L.) or red pepper is one of the key spices with a wide range of diversities [1], and it is consumed beyond every other spices. The preliminary moisture content of fresh red chillies varies from 300% to 400% (db) or 70–80% (wb), which is extremely high for processing and long duration storage [2]. Reducing moisture in chilli to a secure level of 8–9% (db) becomes obligatory before their processing and published maps and institutional affil-. Drying is one of the most efficient and extensively utilized processes for any biological product. It is a process of synchronized heat and mass transfer in a multiphase arrangement. Dried chilli is obtained by sun drying fresh ripe chilli [3]
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