Journal of Food Processing & Technology

Warner College of Dairy Technology, Sam Higginbottom University of Agriculture, Technology and Sciences, Naini, Prayagraj, Uttar Pradesh, 211007, India

Publications

• Research Article   
  Effect of Drying on Physicochemical Characteristics of Bhut Jolokia (Chilli Pepper)
  Author(s): Elivino Kennao, Anu Kumari, Mayank Singh*, SA Hossain, Anamika Das, Prachi K Wasnik and BK Bharti
  
  Bhut Jolokia, chilli pepper has health-benefiting effects for which it is used in foods and pharmaceutical products. It is highly perishable at higher moisture content, and sun-drying of it requires more time in comparison to other modern methods. This article presents the oven drying of Bhut Jolokia at (40 and 70)°C, for the determination of its drying characteristics. The drying conditions, physicochemical properties and the models were studied to describe the drying behaviour. The moisture content reduced significantly (p<0.05) after drying. The sun-drying (ambient, 30°C), and oven drying at (40 and 70)°C, took nearly (27, 20.5 and 13.5) h, respectively, to reduce the final moisture content in each of the samples to 9% (approximately). The half-time (t1/2) for drying of chilli under the sun, and in oven at (40 and 70)°C, was (2.60, 2.43 and 1.84) h, re.. View more»
  

  DOI: 10.35248/2157-7110.20.11.823

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