GEOMETRIC DIMENSIONS, DENSITY, AND SPECIFIC HEAT OF CHILLI AS A FUNCTION OF MOISTURE CONTENT

The geometric dimensions, weight of 1000 fruits, bulk density and specific heat of chilli (variety balijuri, Mymensingh local) were determined experimentally at the moisture contents of 5.14, 13.94, 26.47, 40.69, 58.94 and 73.03% (wet basis). Length of chilli fruit was found to be linearly dependent on moisture content. Chillies pose flat shape from the moisture contents 5.14 to 40.69% (wet basis) and in this moisture range the width and thickness were linearly dependent on moisture content. Above the moisture content of 40.69%, chilli fruit remained round in shape and fruit diameter was also increased linearly with the increase of moisture content. The weight of 1000 fruits, bulk density and specific heat appeared to be linearly dependent on moisture contents and these properties increased with the increase of moisture contents from 5.14 to 73.03% (wet basis).