{"_buckets": {"deposit": "8ee94325-7b04-4554-a7b3-fc1a4e37e1a6"}, "_deposit": {"id": "147", "owners": [], "pid": {"revision_id": 0, "type": "recid", "value": "147"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/147", "sets": ["user-yau"]}, "communities": ["yau"], "control_number": "147", "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "STUDY ON DIFFERENT DRYING METHODS OF RED CHILLI ( CapsicumannuumL.)", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "The experiments were carried out at Postharvest Research Institute (PHRI), Department of Agriculture and the Division of Postharvest Technology, Advanced Centre for Agricultural Research and Education (ACARE), Yezin Agricultural University (YAU) during April to August in 2019. The first experiment was conducted to investigate the optimum temperature of hot air oven drying at 50\u00baC, 60\u00baC and 70\u00baC on drying of chilli. In the second one, different drying methods of open sun and solar tunnel drying were used as treatments. Before drying the chilli, the second factor, blanching and non-blanching were performed in both experiments. The hybrid cultivar of red chilli (Champion 777) was used as experimental material. The data on moisture content (% wb), drying hour, drying rate (%/h), water activity (aw), color difference (\u0394E), browning index (BI), ascorbic acid content (mg/100g) and aflatoxin content (ppb) were recorded. The final moisture content ranged from 5.8 to 7.3% (w.b) depending on drying method. In oven drying method of red chilli, 50\u00baC showed the longest drying time followed by the drying temperature of 60\u00baC and 70\u00baC. Moreover, that treatment not only could minimize browning index and color difference but also could retain the ascorbic acid content compared to drying at 60\u00baC and 70\u00baC. In open sun drying method, the longest drying time was 25 hours for non- blanched and 23 hours for blanched chilli. Most of the treatments showed no aflatoxin content and it was much below the permissible level in blanched chilli of solar tunnel drying method. From these findings, the red chilli dried using solar tunnel had considerably lower moisture content, water activity with less in browning index and color difference than open sun drying. Moreover, solar tunnel drying method retained more ascorbic acid content than open sun dried samples. Therefore, solar tunnel drying method was much better than open sun drying method with respect to less time for drying, low moisture content, brighter red color with high ascorbic content. As a pretreatment, blanching should be done before drying red chilli due to lower browning index, less moisture content and higher ascorbic acid content than non-blanched chilli."}]}, "item_1583103108160": {"attribute_name": "Keywords", "attribute_value_mlt": [{"interim": "ascorbic acid"}, {"interim": " aflatoxin"}, {"interim": " color difference"}, {"interim": " drying methods and moisture content"}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-05-05"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "THIRI_HTUN_KYI.pdf", "filesize": [{"value": "1275 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 1275000.0, "url": {"url": "https://meral.edu.mm/record/147/files/THIRI_HTUN_KYI.pdf"}, "version_id": "7b7797c2-8276-4bce-8c33-71054ef3e4a4"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_journal_title": "Yezin Agricultural University"}]}, "item_1583103147082": {"attribute_name": "Conference papaers", "attribute_value_mlt": [{}]}, "item_1583103211336": {"attribute_name": "Books/reports/chapters", "attribute_value_mlt": [{}]}, "item_1583103233624": {"attribute_name": "Thesis/dissertations", "attribute_value_mlt": [{"subitem_supervisor(s)": []}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "KYI, THIRI HTUN"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Publication"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Thesis"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2019-12"}, "item_1583159847033": {"attribute_name": "Identifier", "attribute_value": "https://yauor-yau.archive.knowledgearc.net/handle/123456789/281"}, "item_title": "STUDY ON DIFFERENT DRYING METHODS OF RED CHILLI ( CapsicumannuumL.)", "item_type_id": "21", "owner": "1", "path": ["1582963567848/1582969422502"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000000147", "pubdate": {"attribute_name": "Deposited date", "attribute_value": "2020-03-05"}, "publish_date": "2020-03-05", "publish_status": "0", "recid": "147", "relation": {}, "relation_version_is_last": true, "title": ["STUDY ON DIFFERENT DRYING METHODS OF RED CHILLI ( CapsicumannuumL.)"], "weko_shared_id": -1}