| Author | Siriwadee Angkapichit |
| Call Number | AIT Thesis no.FB-06-12 |
| Subject(s) | Chili powder--Storage
|
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-06-12 |
| Abstract | Chilli powder prepared from the whole and cut red chilli fruits (Chinda variety) dried with various drying methods was investigated for its quality and nonenzymatic reaction during storage under different conditions. One stage and two stages drying method by hot air oven and one stage drying by fluidized bed dryer were investigated in this study. The chilli was dried from an initial moisture content of 73-74.5 % (wb) to about 8 % (wb). In two stages drying temperature of 100, 120 and 140 °C were tried in the first stage while 70 °C was used in the second stage. Fluidized bed dryer was set to supply air at 3.5 m/s of air velocity and 60, 70 and 80 °C of temperature. Fluidized bed dryer at 60, 70 and 80 °C could reduce drying time of whole chilli by more than 50% of hot air oven at the same temperature. Two stages drying at 100 °C and 120 °C in the first stage followed by 70 °C in the second stage could reduce drying time by 48 and 19% of one stage drying by hot air oven at 80 °C. Drying time of cut chilli decreased by 60% in.one stage drying by hot air oven as compared to the whole chilli while it reduced 14-20 % for two stage drying. In case of fluidized bed drying at 70 and 80 °C, drying time decreased about 50% for cut chilli as compared to the whole fruits. Chilli powder dried by fluidized bed dryer tended to be darker than that of one stage drying. However, chilli powder dried by two stages drying method and at 80 °C of one stage drying both whole and cut chilli had no difference in the color preference score. ASTA values decreased with an increase of drying temperature for cut chilli, those tended to increase with an increase of drying temperature for two stages drying method. A loss of pungency compounds were observed in case of cut chilli at low temperature level in one and two stages drying. The non-enzymatic browning reaction in chilli powder during its storage was a zero-order kinetic reaction at constant temperature (7, 25 and 40 °C). The reaction was temperature dependent, following the Arrhenius relation. Activation energy of chilli powder dried by different drying methods was raging of 3-6.18 kcal/mol. It increased with an increase of drying temperature. Activation energy of cut chilli was more than that of whole chilli. The decrease of browning constant rate in vacuum packaging was observed in chilli powder dried from cut chilli and by two stages drying method as compared to atmosphere packaging. Chilli powder processed in this study was better in terms of color as compared to the commercial roasted products. |
| Year | 2006 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-06-12 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;
Salokhe, Vilas M.; |
| Scholarship Donor(s) | Royal Thai Government Fellowship; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2006 |