Influence of UV-C Radiation Treatments on Dried Chilli Qualities and Aflatoxin Production
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Abstract
This study investigated the effect of UVC combined with hot air oven drying on physical quality, chemical quality and aflatoxin formation in Superhot dried chili. The experiment consisted of 3 treatments: fresh chili dried, fresh chili irradiated with UVC rays before being dried, and fresh chili dried before being irradiated with UVC rays. Drying was used a hot air oven at 70°C for 18 hours, UVC irradiated for 5, 10 and 20 minutes. 100 grams of dried chilies were packed in Poly Propylene bags and stored at room temperature for 180 days. The results of the quality analysis revealed that the moisture content of dried chili ranged from 6.91% to 9.33%. After being stored for 180 days, the moisture content and water activity of all treatment were increased significantly. Drying resulted in a decrease in L* a* and b* values, and at the end of study, L*, a*, and b* values of all treatment were probably lower than their initial values.Storage had the effect of reducing pH significantly, which was associated with an increase in titratable acidity. The detection of fluorescence from aflatoxin under black light, and quatitative of aflatoxin using ScreenEZ Aflatoxin ELISA Test Kit revealed that all treatments did not found aflatoxin.
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