Heating Dryness Experiment and Characteristic of red pepper by Induction Heating apparatus

유도가열장치에 의한 고추의 가열건조 실험 및 특성

The scope of applications industrial or household manufactures, is on the increase. In this study, it applies a principle of induction heating to food dryness for preservation of food. And it applies indirect heating process using overheating steam, which analyzes thermal characteristic of heating apparatus depending on its construction. It was verified that application of proposed process was appropriate by drying test of food.