Table 7.
Spice and condiments processed in solar drying for value addition
| S Nr | Product | Drying conditions | ||||
|---|---|---|---|---|---|---|
| Spreading density—kg/m2 | Time (Sunny hours) | Yield (%) of product | Cabinet (Ambient) temp. °C | Permissible limits of retention % of moisture on wet weight basis | ||
| 1 | Mango ginger | 5.0 | 12 | 16 | 50 (31) | 4.0 |
| 2 | Garlic powder | 3.0 | 4 | 33 | 55 (29) | 4.0 |
| 3 | Red chillies (Big variety) | 5.0 | 48 | 17 | 50 (30) | 4 |
| 4 | Red chillies (Small variety) | 4.0 | 30 | 26 | 59 (25) | 4 |
| 5 | Pickle red chillies | 4.0 | 24 | 25 | 55 (28) | 4 |
| 6 | Green chillies | 8.0 | 6 | 12 | 55 (27) | 4.0 |
| 7 | Green chillies (Bajji variety) | 2.0 | 34 | 10 | 49 (31) | 4 |
| 8 | Pepper | – | 8 | 34 | 55 (27) | 4 |