Journal of Food Processing & Technology

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

Biography

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