Traditionally, ripe chillies
are preserved by sundrying, so as to make them available
throughout the year for domestic consumption. This
method of sundrying fresh chillies takes 15 to 21
days to dry to a moisture level of 15 to 20%. This
method is unhygienic, time consuming and yield is
less due to the loss of seeds by breakage.
CFTRI has developed an improved technology for sundrying
of fresh red chillies. This improved technology
has many advantages over the traditional method.
The advantages are that the rate of drying is faster
and takes only a week to dry, requires less space,
and has a better colour retention and pungency,
offers hygienic and superior product, gives 2% more
of yield. The improved technology uses specially
formulated emulsion (called "Dipsol")
which contains groundnut oil, gums and specific
chemicals. It is estimated that 7.5 litres of this
emulsion is adequate to treat about 100 kg of fresh
chillies. This method can be adapted by Agricultural
marketing societies at their yards and a unit based
on this technique can serve as service unit.
The fresh red chillies are dipped for 5 minutes
in "Dipsol" and excess emulsion drained
off. The dipped material is then spread on racks
with multitiers for drying. The treated material
takes about a week to dry (to a moisture level
of commercial dry chillies). This improved technology
can easily be adapted in chillies growing rural
areas.
The equipments needed are steel/ wooden racks
dipping tank, draining tank and cane baskets which
are all locally available.
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