ABSTRACT

In Asia, chili (Capsicum annuum L.) is a common spice used to flavor meals. Green chillies taste different from chillies of other colors. In many nations, it is commonly known as capsicum, paprika, pimento, cayenne peppers, red peppers, and hot peppers. India is the country with the biggest production and consumption of Chili. Green chillies are available in a variety of forms in South Asian countries, the USA, and Canada, including fresh green chillies, fully mature chillies, dried chillies, chili powder, and chili oleoresins. Fresh chillies cannot be kept for an extended period since they contain between 70 and 80 percent water. Drying can solve the storage and price swings issues. The amount of water, color and active ingredient content in a dried chili pepper all affect its quality. The requirement for a suitable drying procedure stems from the potential for browning to enzymatic or non-enzymatic reactions and flavor loss. A quick drying process is required, that is microwave-assisted hot air drying. This article's goal is to provide a summary of the quality factors that are typically taken into account when drying green chillies and biomaterials and to draw attention to current developments in drying techniques that preserve the nutritional value and usefulness of green chillies. The study is to determine the characteristics of green chillies using microwave hot air dryers (temperature 80oC at 1m/s) by applying different power (ranging from 3W/g to 7W/g) and different times with changes in the composition of chemicals. Changes in quality, weight, rehydration rate, softness, and content were noted. It was found that at 7W/g the result was better than the other Watts.

Keywords: green Chilies, Drying,  Microwave hot air drier, Blanching, Quality, Temperature and time.