International Journal of Agriculture Extension and Social Development

author(s)
Shreya Bhaskar, Jaivir Singh, Neelesh Chauhan, Suresh Chandra, Vivak Kumar and Manoj Kumar Singh

abstract
The present study aimed to evaluate the effect of drying temperature, cutting style, and NaCl pretreatment on the quality of green chilli flakes during storage. Fresh green chillies were pretreated with NaCl, prepared in two forms (slit and chopped), and dried at three different temperatures (40 °C, 50 °C, and 60 °C) using a fluidized bed dryer. This drying system, known for its efficient heat and mass transfer, suspends food particles in a hot air stream to ensure uniform and rapid moisture removal. Dried samples were analyzed at 0, 30, 60, and 90 days for physicochemical parameters such as moisture content, ash content, ascorbic acid, capsaicin content, and rehydration coefficient. Instrumental color values (L*, a*, b*, hue angle, chroma, and ?E) were recorded to assess visual quality. Sensory evaluation was conducted to assess colour, flavour, taste, texture, and overall acceptability. Results revealed that chopped samples, pretreated with NaCl and dried at 50 °C, retained more nutrients, had less color degradation, higher rehydration capacity, and better sensory scores. NaCl pretreatment improved drying efficiency by increasing cell wall permeability. However, higher temperatures (60 °C) caused greater nutrient loss, while lower temperatures (40 °C) slowed drying and posed microbial risks. This study confirms fluidized bed drying, combined with pretreatment, enhances the quality and shelf stability of green chilli flakes.