International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 5, Issue 4 (2017)
Drying characteristics of green chillies under different dryer


Author(s): Ravi Kumar, Vivak Kumar, GR Singh, BR Singh, Samsher, Jaivir Singh and Pushpendra Kumar

Abstract: Chilli is a highly perishable vegetable with a short shelf-life and commonly encountered postharvest problems; to deal such problems, drying was done using tray dryer and hot air oven. Three different temperatures (50, 60 & 70 °C) use in both dryers. Overall drying rate increased with temperature in both dyers. Drying of green chilli took place in falling rate period. Initial moisture content of the green chilli was an average of 84.20±1 % w.b.

Pages: 407-409  |  594 Views  16 Downloads

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How to cite this article:
Ravi Kumar, Vivak Kumar, GR Singh, BR Singh, Samsher, Jaivir Singh, Pushpendra Kumar. Drying characteristics of green chillies under different dryer. Int J Chem Stud 2017;5(4):407-409.
International Journal of Chemical Studies