IMPREGNATION METHODS FOR QUALITY IMPROVEMENT OF DRIED CHILLI
Browning color and long drying period have been observed for chilli drying using hot air.Furthermore,the thick and glossy skin of chilli cv.Huarou,an indigenous vegetable of Ubon Ratchathani province,causes low moisture removal during drying.Thus,the aim of this research was to use impregnation methods to improve the rate of moisture removal.Three soaking methods: agitation,pulsed vacuum and ultrasonic,using NaMS mixed with CaCl2 solution at three levels were conducted.It was clearly observed that drying period and drying rate were improved by using impregnation methods compared with control (P≤0.05).Moreover,the quality of dried chilli was improved by having high lightness value and Chroma value and hue angle were improved (P≤0.05).Using an agitation technique decreased a non-enzymatic browning reaction compared with the other methods (P≤0.05).Moreover,crispiness and shrinkage percentage of chilli were increased by using agitation method (P≤0.05).It can be suggested that the agitation method induced more calcium ion into chilli during impregnation.
agitation pulsed vacuum ultrasonic drying rate quality calcium ion
W.Phomkong N.Jitdee S.Ninkate N.Namdang
Faculty of agriculture,Ubon Ratchathani University 85 Sathollamark Rd.,Warinchumrap,Ubon Ratchathani,34190,Thailand
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-5
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）