Andere Kunden interessierten sich auch für
![Microwave-assisted extraction of pectin from Abelmoschus Esculentus L]( "Microwave-assisted extraction of pectin from Abelmoschus Esculentus L")
Microwave-assisted extraction of pectin from Abelmoschus Esculentus L26,99 €![Drying Characteristics of Aloevera and Curry leaves using microwave]( "Drying Characteristics of Aloevera and Curry leaves using microwave")
Drying Characteristics of Aloevera and Curry leaves using microwave26,99 €![Microwave drying characteristics of Medicinal Herbs]( "Microwave drying characteristics of Medicinal Herbs")
Microwave drying characteristics of Medicinal Herbs32,99 €![Microwave Assisted Leaching of Sulphide Minerals]( "Microwave Assisted Leaching of Sulphide Minerals")
Microwave Assisted Leaching of Sulphide Minerals51,99 €![Emerging Thermal Processes in the Food Industry]( "Emerging Thermal Processes in the Food Industry")
Emerging Thermal Processes in the Food Industry172,99 €![Modeling and Optimization Hot Air Fluidized Bed Drying of Carrot Cubes]( "Modeling and Optimization Hot Air Fluidized Bed Drying of Carrot Cubes")
Modeling and Optimization Hot Air Fluidized Bed Drying of Carrot Cubes26,99 €![Optimization of Neural Network Parameter using Genetic Algorithm]( "Optimization of Neural Network Parameter using Genetic Algorithm")
Optimization of Neural Network Parameter using Genetic Algorithm32,99 €
Green chilli (Capsicum annuum L.) is perishable and deteriorates after harvesting; hence there is need to apply an appropriate post harvest technology to prolong the shelf life of the green chilli. The Exponential model described the drying behaviour of green chilli satisfactorily. Drying time, dehydration ratio, carotene, chlorophyll, and color were taken as dependent variables in the study. The moisture of fresh green chilli varied from 523.17 to 871.31 % (d. b.) while moisture content of dried green chilli was in the range of 44.48 to 5.38% (d. b.). Total drying time ranged between 150 to 240 min. The carotene content varied from 0.138 to 0.377 mg/100g. chlorophyll-a and chlorophyll-b varied from 14.22 to 39.83 mg/100gm and 6.18 to27.91 mg/100g respectively. The optimum level of independent variables for drying of green chilli was obtained by using simultaneous optimization of multiple responses viz. drying time, carotene, chlorophyll-a, chlorophyll-b, L ,a and b value were: 600C temperature and 150 g sample size. Thus the optimum conditions recommended for drying of green chilli were 60 degree C temperature and 150 g sample size.