Optimization of operating conditions of dehydration of green chilli

Abstract

Dehydration is used to increase the shelf life of fruits and vegetables by minimizing moisture mediated undesirable changes. In this study, green chilli was used for dehydration to increase the shelf life with acceptable quality attributes. The experiments were conducted according to Central Composite Rotatable Design (CCRD). The dehydration conditions were optimized by using response surface methodology. The independent variables taken were size (5 mm-15 mm)and hot air temperature (50 0C -70 0C). The response variables selected were drying time, rehydration ratio and visual colour. The optimized values of drying air temperature and size were found to be 53 oC and 13.5 mm respectively at desirability value of 0.60. At this optimum operating conditions, the drying time, rehydration ratio and visual colour on 5 Hedonic scale were found to be 5.2 hours, 5.68 and 1.55 respectively. The optimized drying conditions could be utilized for dehydration of green chilli.