Drying Characteristics of Chili Using Continuous Fluidized-Bed Dryer | Science Publications

American Journal of Applied Sciences

Kittichai Triratanasirichai¹  Suparerk Charmongkolpradit¹  Narong Srihajong¹ 

关键词: Jinda chili;    fluidized-bed;    Capsicum;   

DOI  :  10.3844/ajassp.2010.1300.1304

学科分类：自然科学（综合）

来源: Science Publications

【 摘 要 】

Problem statement: The objective of this study was to obtain the dying characteristics ofthe Jinda chili, a commonly grown variety in the Northeatern of Thailand, using the continuousfluidizedbed dryer in reducing moisture content of dried chili up to 13% wet basis as comparable to thedried chili in the market and to investigate the effect of drying temperature and drying air velocity.Approach: Drying characteristics was to study under varying conditions of drying temperature (50,60, 70, 80, 90 and 100°C) and drying air velocity (4, 5 and 6 m sec^-1). Results: The drying timedecreased within the increasing of drying temperature and drying air velocity. Drying air velocityaffected the drift and continuously moves of chili particle outward from dryer chamber undercontinuous fluidized-bed technique. The decreasing of moisture content effected with increasing of acompound capsaicin of dried chili compare to fresh chili. The diffusion coefficient of moisture contentincreased with increasing all drying temperature and drying air velocity. Conclusion: Dryingtemperature was the significant factor of the chili moisture content reduction. Drying air velocityaffected the move of chili outward from chamber under the continuous fluidized bed drying process.

【 授权许可】

Unknown