Drying characteristics of chemical treated chopped green chillies under different dryer

Abstract

Chilli is a highly perishable vegetable with a short shelf-life and commonly encountered postharvest problems; to deal such problems, drying was done using tray dryer and hot air oven. Three different temperatures (50, 60 & 70 °C) use in both dryers. Before drying chillis were slitted and treated with Butylated hydroxyanisole and Potassium Carbonate solution. Overall drying rate increased with temperature in both dyers. Drying of dipsol green chilli took place in falling rate period. Initial moisture content of the green chilli was an average of 84.20±1 % w.b.