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THIN‐LAYER INFRARED RADIATION DRYING OF RED PEPPER SLICES
Author(s) -
NASIROGLU SAHIN,
KOCABIYIK HABIB
Publication year - 2009
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2007.00195.x
Subject(s) - pepper , air velocity , air temperature , shrinkage , forced air , chemistry , horticulture , materials science , pulp and paper industry , composite material , meteorology , food science , biology , geography , mechanics , mechanical engineering , physics , engineering
Drying characteristics and changing of quality parameters of red pepper were determined experimentally as a function of infrared power ( IP ) and air velocity during infrared drying. Drying experiments of red pepper slices were carried out at three levels of IP (300, 400 and 500 W) and at three air velocities (1.0, 1.5 and 2.0 m/s). The drying time at air velocity from 1.0 to 2.0 m/s ranged between 314 and 455 min, 213 and 297 min and 196 and 230 min at IP of 300, 400 and 500 W, respectively. Drying rate increased with increasing IP and decreasing air velocity. All drying experiments had a falling rate of drying period. The specific energy consumption was varied between 4.62 and 7.59 kW·h/kg for all the drying conditions. Thickness change/shrinkage was found to be in the range of 0.162 and 0.263. The color parameters and the rehydration ratio were significantly influenced by IP and air velocity.PRACTICAL APPLICATIONS Drying is an important operation in red pepper processing. In open‐air condition, the drying time of red pepper is 8–10 days. Several researchers state that drying in open‐air conditions also has some disadvantages such as lack of ability to control the drying operation properly, long drying time, weather uncertainties, high labor costs, large area requirement, insect infestation and contamination with dust and other foreign materials. The results from this study can be used as reference for drying of red pepper in similar applications. The drying method proposed in this study decreased the time required for drying of red pepper, reduced the space needed for equipment and protected the product quality. Therefore, the drying technique proposed in this study can be a good alternative to other drying techniques available. Also, the proposed drying method can be used as a reference to drying applications of various vegetables and fruits.