Drying of chilli in a combined infrared and hot air rotary dryer

Abstract

The investigation of an economical and efficient drying method for chilli is beneficial because it could provide a means of overcoming the drawbacks of traditional drying methods: high operating power and long drying time, which result in a decrease in the quality of the chilli. This study involved the design and development of a combined infrared and hot air laboratory-scale rotary dryer, which consists of three operating modes: hot air, infrared, and combined infrared and hot air. Drying experiments were conducted at five different temperatures (50, 55, 60, 65, and 70°C). The drying behavior produced with the three operating modes was evaluated. The best mode was determined based on the parameters for evaluating the quality of chilli, the power consumption, and the retention time. The results indicate that the optimal overall drying performance for chilli was achieved at 70, 65, 50°C drying temperatures in hot air, combined, and IR mode, respectively. A positive correlation was observed between retention time and power consumption with the hot air and the combined modes, while a negative correlation was identified in the IR mode.

Recent advances of novel thermal combined hot air drying of agricultural crops

“…They also reported that MIR-HAD gave a better-uniformed product than HAD, with minimal shrinkage and lower hardness upon rehydration. Similar findings have been reported by Mihindukulasuriya and Jayasuriya (2015). They observed a 60% reduction in drying time when compared with HAD alone during the IR-HAD of ripe chilli.…”

Effect of drying methods (microwave vacuum, freeze, hot air and sun drying) on physical, chemical and nutritional attributes of five pepper (Capsicum annuum var. annuum) cultivars

“…Drying is not only the traditionally adopted method in preserving food and perishable vegetables but it also reduces the storage volume as well as increasing shelf life . Different drying methods are adopted to optimize the compromise between efficiency and quality, such as sun drying (SD), hot air drying (HD), microwave drying and freeze drying (FD) . SD is the traditionally adopted method for pepper drying, which takes 7–20 days (depending on the weather) to reduce the moisture content to the desired level of 10–15% .…”

Peningkatan pengetahuan aneka olahan cabai merah besar untuk kemandirian ekonomi masyarakat

“…Pengeringan bukan hanya metode yang diadopsi secara tradisional dalam melestarikan makanan dan sayuran yang mudah rusak tetapi juga mengurangi volume penyimpanan serta meningkatkan umur simpan (Reis et al, 2013). Metode pengeringan yang berbeda diadopsi untuk mengoptimalkan kompromi antara efisiensi dan kualitas, seperti pengeringan matahari, pengeringan udara panas (Fudholi et al, 2013;Mihindukulasuriya et al, 2015), pengeringan microwave (Saengrayap et al, 2015) dan pengeringan beku (Topuz et al, 2011). Pengeringan matahari adalah metode yang diadopsi secara tradisional untuk pengeringan cabai dengan durasi waktu 7-20 hari (tergantung pada cuaca) yang bertujuan mengurangi kadar air hingga tingkat yang diinginkan 10-15% (Janjai et al, 2011).…”