Effect of drying method on physical and chemical quality, hotness and volatile flavour characteristics of dried chilli
The effects of drying methods, such as sun drying at 37oC, hot air drying at 60oC and freeze drying, on the quality of dried Chee fah chilli (Capsicum annuum Linn. var. acuminatum Fingarh.) were investigated. The quality parameters were moisture content, colour (L*, a*, b* values), ascorbic acid con...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/13413 |
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| Institution: | Mahidol University |