Effect of different drying techniques on quality of red chilli powder

The experiments were carried out to analyze the effect of sun drying, improved sun drying and mechanical drying at 50, 60 and 70°C on different quality parameters of red chilli powder namely ascorbic acid, capsaicin content, colouring matter and oleoresin content. Whole and slit chillies were used for the experiments. Mechanical drying at 50°C showed the best quality in terms of all the quality parameters after every drying technique. Quality of the product reduced significantly during sun drying and mechanical drying at 70°C. Improved sun drying technique was much better than sun drying technique in terms of different quality parameters.