Drying Characteristics and Drying Model of Red Pepper

고추의 건조특성(乾燥特性)과 건조모델에 관(關)한 연구(硏究)

  • 조용진 (서울대학교 농과대학 농공학과) ;
  • 고학균 (서울대학교 농과대학 농공학과)
  • Published : 1986.06.30


This study was performed to find out drying characteristics and develop drying model for the design of an efficient dryer or drying system of red peper. The basic model which describes drying phenomenon of red pepper was firstly established, and drying tests were conducted at 14-different drying conditions. In this test, the effects of drying air temperature and relative humidity on the rate of drying were undertaken. Finally, a new drying model based on these experimental results was developed to describe the drying characteristics of red pepper. The results from this study may be summarized as follows. 1. Drying constant of the basic model established from Lewis' experimental model and diffusion equation was theoretically deduced as a function of moisture content and inner-temperature of red pepper. 2. From the results of drying tests, drying air temperature was found to have the greatest effect on the rate of drying. However, the effect of temperature was small for the condition of high relative humidity, and for low temperature, the effect of relative humidity was found to be large even though the range of relative humidity was low. 3. Modified Henderson equation was found to be better than Chung equation as the EMC model for the estimation of the equilibrium moisture content of red Pepper. 4. Constant-rate drying period did not exist in the red pepper drying test. And falling-rate drying period was divided into three distinct phases. Drying rate was dependent on the moisture content, the inner-temperature of red pepper and the change of physical property due to drying. 5. Drying constant increased with decrease of free moisture content, but it decreased at the end of the drying period. Also, drying constant was dependent on the drying air temperature and relative humidity. 6. The new drying model developed in this study was found to be most suitable in describing the drying characteristics of red pepper. Therefore, it may be concluded that drying time could be accurately estimated by the new drying model.