What is it about?

Chili, being hygroscopic, requires a rapid drying method before being processed in pulverizers. The far-infrared radiation (FIR) roasting technique offers several advantages, including accelerated drying rates, reduction of mycotoxins, and improvement in the texture of agricultural products. Additionally, thin-layer modeling aids in understanding the drying behavior of agricultural produce. Hence, this research aimed to investigate the thin-layer drying characteristics and color changes of whole chili pods and their components (seeds, pedicel, and placenta) during FIR roasting of sun-dried chili. The samples were exposed to FIR in a single layer at different wavelengths: 7.76 ∼m (100 °C), 6.12 ∼m (200 °C), 5.056 ∼m (300 °C), and 4.30 ∼m (400 °C). The drying kinetics were analyzed using the Midilli model, and the color variations during FIR roasting were examined.

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Why is it important?

FIR technology can effectively roast chili pods and their components in a short period. Furthermore, FIR application for roasting purposes leads to desirable color variations. The Midilli model successfully describes the drying kinetics of chili pods and their components during FIR roasting.

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This page is a summary of: Application of far‐infrared radiation for sun‐dried chili pepper ( Capsicum annum L.): drying characteristics and color during roasting, Journal of the Science of Food and Agriculture, January 2022, Wiley,
DOI: 10.1002/jsfa.11726.
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