Open AccessEffect of Different Drying Parameters on Green Chili Nutritional Quality
Author(s) -
Mst. Nazma Khatun,
Jerin Kowser,
Md. Abdul Wazed,
Md. Asaduzzaman
Publication year - 2022
Publication title -
european of agriculture and food sciences
Language(s) - English
Resource type - Journals
ISSN - 2684-1827
DOI - 10.24018/ejfood.2022.4.2.452
Subject(s) - sodium metabisulfite , food science , potassium , pulp and paper industry , humidity , acetic acid , chemistry , horticulture , mathematics , biology , physics , biochemistry , organic chemistry , engineering , thermodynamics
This study was carried out to analyze the effect of different mechanical dryer with sun drying on different parameters of green chili powder. The green chili were longitudinal and lateral cut and Acetic acid (CH3COOH) and Potassium metabisulfite (K2S2O5) pretreatment were used for the experiments in different drying condition on different drying system. Cabinet drying at 55 ºC, 25% relative humidity shows the best quality in terms of the nutritional and sensory parameters after every drying technique. Pretreated by Potassium metabisulfite (K2S2O5) had higher overall acceptability than other treatments.