International Science Community Association Research Journal of Engineering Sciences 2278 - 9472 1 1 2012 07 26 Effect of Pretreatments on Quality Attributes of Dried Green Chilli Powder 71 74 EN D.P Deshpande 1 Dept of Chemical Engineering, TKIET, Warananagar, MS, INDIA S.S. Haral 2 Dept. of Chemical Engineering, Govt. Polytechnic, Jalna, MS, INDIA S.S. Gandhi 3 Dept of Chemical Engineering, MIT, Alandi, Pune, MS, INDIA V.N. Ganvir 4 Dept, of Petrochemical Technology, LIT, Nagpur, MS, INDIA Vaibhav V. Prakash 1 Department of Computer Science and Engineering, Sri Jayachamarajendra College of Engineering, Mysore, INDIA Kutnikar Ajay L. 2 Department of Computer Science and Engineering, Sri Jayachamarajendra College of Engineering, Mysore, INDIA Tushar S. Patel 1 Computer Engineering Department, UVPCE, Kherva, Gujarat, INDIA Kiran R. Amin 2 Computer Engineering Department, UVPCE, Kherva, Gujarat, INDIA U.C. Roman 1 Sardar Vallabhai National Institute of Technology, Surat 395007, INDIA P.D. Porey 2 Sardar Vallabhai National Institute of Technology, Surat 395007, INDIA P.L. Patel 3 Sardar Vallabhai National Institute of Technology, Surat 395007, INDIA N. Vivekanandan 4 Central Water and Power Research Station, Pune 411024, INDIA Sanjay Purkar T. 1 Swami Vivekanand College of Engineering, Indore MP, INDIA Sunil Pathak 2 Swami Vivekanand College of Engineering, Indore MP, INDIA Sanjay Kumar Dubey 1 Dept. of Civil Engineering, Jabalpur Engineering College, Jabalpur INDIA Ahmad Khaleek 1 Structural Engineering, Jabalpur Engineering College, Jabalpur, MP, INDIA R.K. Yadav 2 Department of Civil Engineering, Jabalpur Engineering College, Jabalpur, MP, INDIA Rajeev Chandak 3 Department of Civil Engineering, Jabalpur Engineering College, Jabalpur, MP, INDIA M.P. Aina 1 Lab. des Sciences et Techniques de l’Eau de l’Ecole Polytechnique d’Abomey Calavi, UAC, Cotonou, BENIN and Lab. d’Etude et de Recherche en Chimie Appliquée, Ecole Polytech. d’Abomey/Calavi, UAC, Cotonou, BENIN B. Djihouessi 2 Lab. des Sciences et Techniques de l’Eau de l’Ecole Polytechnique d’Abomey Calavi, UAC, Cotonou, BENIN E.W. Vissin 3 Lab. Pierre Pagney, Climat, Eau, Environ., Dévelopement (LACEEDE) /DGAT/FLASH, Université d’Abomey-Calavi, BENIN N.M. Kpondjo 4 Lab. des Sciences et Techniques de l’Eau de l’Ecole Polytechnique d’Abomey Calavi, UAC, Cotonou, BENIN V. Gbèdo 5 Lab. des Sciences et Techniques de l’Eau de l’Ecole Polytechnique d’Abomey Calavi, UAC, Cotonou, BENIN K.C.D Sohounhloué 6 Lab. d’Etude et de Recherche en Chimie Appliquée, Ecole Polytech. d’Abomey/Calavi, UAC, Cotonou, BENIN Nitin Tiwari 1 Singhania University, Jhunjhunu, Rajasthan, INDIA Rajdeep Singh Solanki 2 Singhania University, Jhunjhunu, Rajasthan, INDIA Gajaraj Singh Pandya 3 Singhania University, Jhunjhunu, Rajasthan, INDIA Rajani Gupta 1 Truba College of Engineering and Technology Indore, INDIA Alok K. Mehta 2 Truba College of Engineering and Technology Indore, INDIA Vebhav Tiwari 3 Truba College of Engineering and Technology Indore, INDIA S. Duraisamy 1 School of Mechanical and Building Sciences, VIT University, Vellore-632014, TN, INDIA Santosh S. Bhaleghare 2 School of Mechanical and Building Sciences, VIT University, Vellore-632014, TN, INDIA S. Sundaralingam 3 School of Mechanical and Building Sciences, VIT University, Vellore-632014, TN, INDIA Karuppa Raj R. Thundil 4 School of Mechanical and Building Sciences, VIT University, Vellore-632014, TN, INDIA T. Elango 5 School of Mechanical and Building Sciences, VIT University, Vellore-632014, TN, INDIA Dhirendra Patel 1 Department of Civil Engineering, Jabalpur Engineering College, Jabalpur, MP-482011, INDIA R.K. Yadav 2 Department of Civil Engineering, Jabalpur Engineering College, Jabalpur, MP-482011, INDIA R. Chandak 3 Department of Civil Engineering, Jabalpur Engineering College, Jabalpur, MP-482011, INDIA Ajaykumar M. Take 1 Dept. of Food Technology, S.P. College of Food Technology, Kharawate-Dahiwali, Dr. B.S.K.K.V, Dapoli -415606, MS, INDIA Sandeep L. Jadhav 2 Dept. of Food Technology, Laxminarayan Institute of Technology, RTM Nagpur University, Nagpur– 440033, MS, INDIA Madhukar G. Bhotmange 3 Dept. of Food Technology, Laxminarayan Institute of Technology, RTM Nagpur University, Nagpur– 440033, MS, INDIA > Short Communication 2012 6 12 2012 07 26 Chilli (Capsicum annuum L) known for their sharp acidic flavor and color was processed in to powder and evaluated for its chemical attributes. The chillies of two different verities (Tejas and NP-46) were blanched in hot water at 900C for 3 minute and given horizontal cuts of 1cm in order to improve the drying rate after blanching. These cuts of chillies were pretreated with the solution containing 1% ascorbic acid, 0.3% sodium metabisulphite, 0.3% sodium metabisulphite and 1% calcium chloride after blanching by giving 10 minute soaking in above solutions. The ratio of the green chilli: pretreatment solution is 250 g: 1 Liter followed by surface drying at 600C and 700C; then ground to make a fine powder. Green chilli powder yielded from Tejas variety has shown more green color as compared to NP-46. Using NaMS at drying air temperature of 600C provided more bright green color. Copyright@ International Science Community Association