Thin-layer infrared radiation drying of red pepper slices.

摘要: ABSTRACT Drying characteristics and changing of quality parameters red pepper were determined experimentally as a function infrared power (IP) air velocity during drying. Drying experiments slices carried out at three levels IP (300, 400 500 W) velocities (1.0, 1.5 2.0 m/s). The drying time from 1.0 to 2.0 m/s ranged between 314 455 min, 213 297 min 196 230 min 300, 500 W, respectively. rate increased with increasing decreasing velocity. All had falling period. specific energy consumption was varied 4.62 7.59 kW·h/kg for all the conditions. Thickness change/shrinkage found be in range 0.162 0.263. color rehydration ratio significantly influenced by velocity. PRACTICAL APPLICATIONS Drying is an important operation processing. In open-air condition, 8–10 days. Several researchers state that conditions also has some disadvantages such lack ability control properly, long time, weather uncertainties, high labor costs, large area requirement, insect infestation contamination dust other foreign materials. results this study can used reference similar applications. method proposed decreased required pepper, reduced space needed equipment protected product quality. Therefore, technique good alternative techniques available. Also, applications various vegetables fruits.