Chemical Pretreatments Affecting Drying Characteristics of Chilli (cv. Huarou Yon)

Abstract

One- (70°C) and two-temperature regimes (70 and 50°C) were used to dry chilli (Capsicum annuum cv. Huarou Yon) using a laboratory tray dryer compared to conventional sun drying. A pretreatment was done by soaking chilli in antibrowning solutions before drying. It was found that the drying rate of chilli soaked in chemical solutions was increased and the drying period of chilli was decreased. Page's model was found to fit well with the experiment for one- and two-temperature drying using least squares analysis. The highest value of the coefficient of determination (R² > 0.99), the lowest value of standard error of estimation (SEE < 0.00031), and the lowest value of the mean relative deviation (P < 10%) were obtained. The effective moisture diffusivities of chilli drying at 70°C and two-stage drying were between 6.01–7.22 × 10⁻¹⁰ m²/s and 3.16–3.89 × 10⁻¹⁰ m²/s, respectively. In contrast, the lowest value of effective moisture diffusivity of chilli was obtained by the conventional sun-drying method (0.597 × 10⁻¹⁰ m²/s). The highest value of moisture diffusivity was observed for chilli soaked in sodium metabisulfite (NaMS) mixed with CaCl₂ solution for both one- and two-temperature regimes. The color of chilli was improved by using chemical pretreatments, in particular, chilli soaked in NaMS mixed with CaCl₂ solution.

Keywords:

• Chemical pretreatments
• Chilli
• Microstructure
• Moisture diffusivity
• Semi-empirical model

ACKNOWLEDGMENT

The authors are grateful to the Thailand Research Fund (TRF) for financial support and the Faculty of Agriculture and Faculty of Engineering, Ubon Ratchathani University, for research facilities.

Notes

Means within the same column followed by different letters are significantly different (P ≤ 0.05).