@article {10.3844/ajassp.2010.1599.1606,
article_type = {journal},
title = {The Drying Kinetics of Chilies using a Rotating Fluidized Bed Technique},
author = {Dongbang, Watcharin and Pirompugd, Worachest and Triratanasirichai, Kittichai},
volume = {7},
year = {2010},
month = {Dec},
pages = {1599-1606},
doi = {10.3844/ajassp.2010.1599.1606},
url = {https://thescipub.com/abstract/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.},
journal = {American Journal of Applied Sciences},
publisher = {Science Publications}
}