Journal
DRYING TECHNOLOGY
Volume 20, Issue 10, Pages 1975-1987Publisher
TAYLOR & FRANCIS INC
DOI: 10.1081/DRT-120015579
Keywords
red chilli; blanching; drying; page's model; pigment; non-enzymatic browning
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Red chilli is widely consumed as a food additive throughout the world. It is blanched/treated to minimize quality loss during processing. This paper reports on various pre-treatments applied before drying and their influence on drying kinetics as well as product quality. Inactivation of peroxidase enzyme was achieved by blanching chillies at 90degreesC for 3 min in hot water. The physical appearance of the dried product was found to be the best when the blanched samples were soaked in gum acacia solution (0.2% m/v) for 15 min at room temperature. The pre-treated chillies were dried in a tray dryer at selected temperatures (55, 60, 65 and 70degreesC). Results indicated that drying took place in the falling rate period; the drying kinetics were adequately described by the Page's model. The activation energy for drying was determined to be 41.95 and 41.06 kJ/mol respectively, for blanched and gum-treated chillies. Total pigment content decreased while nonenzymatic browning increased with increase in drying air temperature.
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