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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 7, Issue 3 (2018)

Drying characteristics of chemical treated slit green chillies under different dryer

Author(s):

Ravi Kumar, Vivak Kumar, GR Singh, BR Singh, Samsher and Jaivir Singh

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.

Pages: 2206-2208  |  891 Views  238 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Ravi Kumar, Vivak Kumar, GR Singh, BR Singh, Samsher and Jaivir Singh. Drying characteristics of chemical treated slit green chillies under different dryer. J Pharmacogn Phytochem 2018;7(3):2206-2208.

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