The Drying Kinetics of Chilies using a Rotating Fluidized Bed Technique | Science Publications

American Journal of Applied Sciences

Kittichai Triratanasirichai¹  Worachest Pirompugd¹  Watcharin Dongbang¹ 

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

DOI  :  10.3844/ajassp.2010.1599.1606

学科分类：自然科学（综合）

来源: Science Publications

【 摘 要 】

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 layers 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.

【 授权许可】

Unknown