Sundrying of Fresh Red Chillies

Introduction

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.

Estimated project cost:

Capacity of the unit : 500 kg/day
Building : 20 M2 (+ 200 M2 yard)
Equipment : Rs.75,000
Working Capital (1 month) : Rs.10,000

Utilities per day:

Manpower : 6 Nos.
Water : 1,000 litres
Equipment and gadgets required for the above process are locally available.

For further information please contact :

The Director
Ministry of Food Processing Industries
Panchsheel Bhawan, August Kranti Marg
New Delhi -110049