Vol. 11, Issue 7 (2022)

Author(s):
Kundan, Sanjay Kumar Jain and Narendra Kumar Jain

Abstract:
Chilli is an abundantly consumed spice and green chilli is an important essential food ingredient in many parts of the world. Green chilli samples were dipped in a hot water at 90 °C for 3 min and other samples were pre-treated with the chemical solution of 0.7 per cent concentration of potassium meta-bisulphite at 90 °C for 1.5 min. The drying characteristics of green chilli were studied in tray and heat pump dryers at 40, 45, 50 and 55 °C. The optimum process parameters for drying green chilli samples were found to be 55 °C in a tray and 45 °C in a heat pump dryer with a chemically treated sample. The variation of effective moisture diffusivity was in the range of 3.10×10^-9 to 1.70×10^-8 m²/s in tray dryer and 1.23×10^-9 to 6.55×10^-8 m²/s in heat pump dryer.