Evaluation of models for thin layer drying of red chilli

This study presents a mathematical modeling of thin layer drying of red chilli under different chemical and physical treatments. In order to estimate and select the appropriate drying model, eight different models which were semi theoretical and/or empirical were applied to the experimental data and compared. Dipsol treated chopped, slit and whole red chilli of hybrid variety CH-1 was dried in an electric test dryer (Make: Satake) at the optimum hot air temperature of 60°C and air velocity of 0.8–1.0 m/s. The models were compared using the coefficient of determination and root mean square error. The results showed that among the models, the Midilli et al model was found to be the best to explain the thin layer drying behaviour of red chilli. The Page model was also found to be almost equally good.