食物と栄養障害のジャーナル

Color Kinetics of Capsicum During Microwave Assisted Fluidized Bed Drying

Mohammad Ali Khan, Krishna Kumar Patel, Yaswant Kumar and Pooja Gupta

Color Kinetics of Capsicum During Microwave Assisted Fluidized Bed Drying

From last few decades, many advances in hybrid drying technologies have been emerged with the objective to minimize the degradation of various quality attributes of agricultural produce, shorting time and saving energy during drying. This experiments involves to study the effect of microwave powers on change in color kinetics of capsicum(Capsicum annuum, L.) during drying by microwave assisted fluidized bed dryer. Capsicum samples of average thickness of 6.35 mm and length of 20.25 mm were used in the drying experiments.The drying were carried out at different combinations, selected by RSM design, of microwave output powers such as 180 W, 360 W,and 540 W) and different inlet air velocities and temperatures.