The Drying Kinetics of Chilies using a Rotating Fluidized Bed Technique
- 1 Department of Mechanical Engineering, Khon Kaen University, 123 Mittraparb Road, Muang, Khon Kaen 40002, Thailand
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.
DOI: https://doi.org/10.3844/ajassp.2010.1599.1606
Copyright: © 2010 Watcharin Dongbang, Worachest Pirompugd and Kittichai Triratanasirichai. This is an open access article distributed under the terms of the
Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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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