Drying of Capsicum annum (Kashmiri Long 1): Effect of pre-treatments and drying temperatures on quality parameters, colour and drying kinetics
Author(s): Towseef A Wani, Quraazah A Amin, Mushtaq A Beigh, Nazrana Rafique and Madhika Mushtaq
Abstract: Kashmiri chillies, renowned for their vibrant red hue and distinctive flavor, offer a plethora of health benefits. Rich in capsaicin, the compound responsible for their characteristic heat, Kashmiri chillies possess potent antioxidant and anti-inflammatory properties. Consumption of these chillies has been associated with enhanced metabolism and appetite regulation, making them a valuable addition to weight management regimens. An investigation was conducted about the drying kinetics and physico-chemical composition of Kashmir Long-1 chillies in a cabinet dryer with an air velocity of 1.2m/s. The study examined temperatures of 45 °C, 55 °C, and 65 °C, revealing a notable decline in drying efficiency as temperatures increased. Among various pre-treatments, T7 (consisting of 2.5% potassium carbonate, 1% ground nut oil, 0.1% gum acacia, and 0.001% BHA per liter for 15 minutes) proved most effective in preserving capsaicin, capsanthin, and color values (L*, a*, b*, c, h, ∆E). Capsaicin content ranged from 0.615% db at 65 °C to 1.094% db at 45 °C. Notably, capsanthin retention (127.72 ASTA units) was highest when chillies were dried at 45 °C with pre-treatment T7. A positive correlation between drying air temperature and rate was observed. The decrease in moisture content from 451.572% to 47.82% db during 45 °C drying can be attributed to changes in water molecule availability, orientation, and bonding within the sample. Heat absorption initially facilitates evaporation of surface moisture, followed by diffusion-driven removal of internal moisture. Experimental data for whole chillies were fitted to three drying models, with the Page equation emerging as the most accurate predictor of moisture content.
How to cite this article:
Towseef A Wani, Quraazah A Amin, Mushtaq A Beigh, Nazrana Rafique, Madhika Mushtaq.
Drying of Capsicum annum (Kashmiri Long 1): Effect of pre-treatments and drying temperatures on quality parameters, colour and drying kinetics. Int J Adv Biochem Res 2024;8(4):479-488. DOI:
10.33545/26174693.2024.v8.i4f.1017