Research Article Open Access

The Drying Kinetics of Chilies using a Rotating Fluidized Bed Technique

Watcharin Dongbang1, Worachest Pirompugd1 and Kittichai Triratanasirichai1
  • 1 ,
American Journal of Applied Sciences
Volume 7 No. 12, 2010, 1599-1606

DOI: https://doi.org/10.3844/ajassp.2010.1599.1606

Submitted On: 19 October 2010
Published On: 31 December 2010

How to Cite: Dongbang, W., Pirompugd, W. & Triratanasirichai, K. (2010). The Drying Kinetics of Chilies using a Rotating Fluidized Bed Technique. American Journal of Applied Sciences, 7(12), 1599-1606. https://doi.org/10.3844/ajassp.2010.1599.1606

Abstract

Problem statements: The present study investigates experimentally the drying of chilies (Capsicum annuum L.) with rotating fluidized bed technique and the biological properties: capsaicin content, moisture diffusivity and activation energy. Approach: The drying experiment was conducted at the drying air temperatures ranged 70-120°C and the drying air velocity was fixed at 1.8 m sec-1, while the layer's height was fixed at 4 ± 0.5 cm. The chilies were dried starting 350 ± 5%db down to 10 ± 1%db. Results: The drying time requested to dry chilies ranged 69-257 min. The average capsaicin content of dried chilies was decreased starting 2725.4 down to 1617.4 ppm. The effective diffusivity and activation energy were also described. Conclusion: Drying air temperature was significant factor on the decreasing of moisture content, capsaicin content and redness of dried chilies. All samples can be marketable.

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Keywords

  • Rotating Fluidized Bed (RFB)
  • drying kinetics
  • dried chilies
  • moisture diffusivity
  • drying air temperature
  • Capsicum annuum L.
  • centrifugal fluidized
  • sunlit drying
  • linear logarithmic
  • cylindrical food