Physical Properties of Dried Red Chili (Capsicum annuum L.) var. Hot Beauty as a Function of Moisture Content La Choviya Hawa, Rossy Pratiwi Diposari, Musthofa Lutfi
Department of Agricultural Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang 65145 Indonesia
Abstract
Dried red chili (Capsicum annuum) variety of Hot Beauty from local Malang city, East Java, Indonesia were determined experimentally at various water contents of 12.009, 13.005, 15.012, 17.248, and 19.003% (wet basis) then monitoring was done based on several physical parameters. The parameters included geometrical dimension (length, width, thickness), roundness, mean diameter, surface area, bulk density, true density, porosity, coefficient of static friction (towards cardboard surface, metal plate, plywood board, and stainless steel), and compressive force. The results showed that geometrical dimension, roundness, mean diameter, surface area, bulk density, true density, porosity, and coefficient of static friction were linearly increased following the increase of water content. Otherwise, compressive force was decreased following the increase of water contents from 12.009 to 19.003% (wet basis). This can be happened due to high water content causing the increase of internal pressure on cell wall of dry red chili in which this pressure is naturally strengthen the structure of cell wall and make it more rigid.
Keywords: dried red chili, water content, physical properties
