Chemical Pretreatments Affecting Drying Characteristics of Chilli (cv. Huarou Yon)

Autor:	Paiboon Thammarutwasik, Wiriya Phomkong, Somchart Soponronnarit
Rok vydání:	2010
Předmět:	Capsicum annuum Semi empirical model Horticulture Coefficient of determination Chromatography Moisture General Chemical Engineering Relative standard deviation Physical and Theoretical Chemistry Water content Mathematics
Zdroj:	Drying Technology. 28:1466-1476
ISSN:	1532-2300 0737-3937
Popis:	One- (70°C) and two-temperature regimes (70 and 50°C) were used to dry chilli (Capsicum annuum cv. Huarou Yon) using a laboratory tray dryer compared to conventional sun drying. A pretreatment was done by soaking chilli in antibrowning solutions before drying. It was found that the drying rate of chilli soaked in chemical solutions was increased and the drying period of chilli was decreased. Page's model was found to fit well with the experiment for one- and two-temperature drying using least squares analysis. The highest value of the coefficient of determination (R2 > 0.99), the lowest value of standard error of estimation (SEE
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::86d5f58b28747a99dffc565aad3cab30 https://doi.org/10.1080/07373937.2010.482684 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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