Effect of packaging, drying and storage on quality of fresh chilli and chilli powder | |
| Author | Wimaluck Laowattanatrakul |
| Call Number | AIT Thesis no.FB-08-03 |
| Subject(s) | Chili powder--Drying Chili powder--Packaging |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-08-03 |
| Abstract | Quality of fresh chilli was evaluated by different packing methods at both low and ambient temperature. Results indicated that fresh chilli without package on aluminum mesh tray kept at cold chamber (7 °C, 90%RH) had lower lightness (L *), redness (a*) and yellowness (b*) degradation and weight loss than stored at ambient (28°C, 60±1 %RH). The fresh chilli that wrapped with paper in perforated polypropylene bag was not significant different of color and weight during 28 days of storage. The most of color loss and weight loss was the fresh chilli without packaging on aluminum mesh tray and followed by the fresh chilli packed in perforated polypropylene. As qualities attributed by scoring namely stem color, pod color, surface shrivel, mould growth and overall acceptability of fresh chilli in different packaging. It found that the wrapped fresh chilli with paper in perforated polypropylene, the fresh chilli in perforated polypropylene and the fresh chilli without packaging at cold chamber temperature had shelf life for 20 days, 16 days and 16 days, respectively. The chilli without packaging at ambient temperature had shelf life for 4 days. Drying fresh chillies by 50°C. 60°C and 70°C by hot air drying were compared with dried chilli by microwave vacuum drying at 185W, 15 mbar. The result showed that the microwave vacuum drying use shortest drying time about 0.50 hours while hot air drying took 7.67 hours at 70°C, 11.08 hours at 60°C and 28.33 hours at 50°C. Dried chilli and chilli powder from chilli that dried with microwave vacuum had lightness (L *), redness (a*) and yellowness (b*) better than hot air drying. Dried chilli from microwave vacuum had puff characteristic similar with fresh pods shape. As the dried chilli and chilli powder from chilli that dried with three temperatures of hot air drying, the temperature at 50°C of hot air drying gave highest quality of color and pungency. Comparison color and pungency of ground chilli powder with seed and without seed, the ground chilli powder with seed had significantly higher L * and b*value than ground chilli without seed. The ground chilli powder with seed had significant lower percent of capsaicin loss than the ground chilli without seed. For drying model of both drying methods, the modified logarithmic model was given better prediction on drying rate than simple logarithmic model based on root mean square elTor (RMSE) evaluation. For storage of the ground chilli powder with seed and ground chilli without seed from hot air drying at 50°C and microwave vacuum drying in polyethylene and laminate for 63 days, the results indicated that L *, a* and b* loss value of ground chilli powder with seed had lower value than ground chilli without seed because of tocopherol in chilli seed. The seed was not affected on the percent of capsaicin loss during storage. The chilli powders that packed in polyethylene (PE) and laminate package for the both ground chilli powder packed in PE package had degraded L *, a* and b* value higher than packed in laminate package because carotenoid was oxidized by light. As pungency loss during storage, polyethylene and laminate package had no effect on percent of capsaicin loss of ground chilli powder with seed and without seed |
| Year | 2008 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-08-03 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Jayasuriya, Hemantha P. W.; |
| Scholarship Donor(s) | Ministry of Agricultu re and Cooperatives MOAC), Thailand-AIT Fellowship; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2008 |