Effect of different physical and chemical treatments on drying behaviour of red chilli

The experiments were conducted to study the drying behaviour of red chilli (varieties- CH-1 and CH-3) under different physical and chemical treatments. The raw material was given chemical treatment by dipping in Dipsol solution. The chemically treated material was given physical treatment by slitting and chopping. The product was dried at 50°C, 60°C and 70°C using the Satake Test dryer. Dehydration characteristics revealed that drying took place in falling rate period irrespective of physical and chemical treatment although number of falling rate periods varied. Chopped chilli took the least time for drying followed by slit and whole chilli. Time of drying was reduced significantly only for chemically treated samples under low temperature of drying. Modified exponentional and page models fitted well to the drying data. Quality parameters in terms of colouring matter and capsaicin content (pungency) were reduced insignificantly upto 60°C temperature of drying but after that reduction was sharp. In terms of quality, whole dried chilli were best followed by slit and chopped chilli.