Effect of far-infrared radiation assisted microwave-vacuum drying on drying characteristics and quality of red chilli.

摘要: Fresh red chilli (Capsicum frutescens L.) was dried using microwave-vacuum drying (MVD) and the far-infrared radiation assisted (FIR-MVD) method. The MVD operated microwave power of 100, 200 300 W under absolute pressure 21.33, 28.00 34.66 kPa. In terms FIR-MVD, applied at 300 W. effect conditions, i.e., power, FIR on characteristics qualities product were investigated. It observed that an increase in with a decrease could accelerate rate. also found FIR-MVD method required shorter time than MVD. Moreover, qualities, color changes, texture, rehydration ability shrinkage, to be better those Consequently, optimum condition within this study 21.33 kPa