Open AccessTHE DETERMINATION OF THE DRYING KINETICS AND ENERGY EFFICIENCY OF RED PEPPER (CAPSICUM ANNUUM L.) USING DIFFERENT DRYING METHODS AND MICROWAVE FINISH DRYING
Author(s) -
GÃ⁄lÅŸah Çalışkan Koç
Publication year - 2020
Publication title -
latin american applied research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 23
eISSN - 1851-8796
pISSN - 0327-0793
DOI - 10.52292/j.laar.2020.484
Subject(s) - thermal diffusivity , pepper , kinetics , activation energy , materials science , chemistry , moisture , analytical chemistry (journal) , composite material , thermodynamics , food science , chromatography , physics , quantum mechanics
The effects of different drying processes namely microwave (MD), freeze (FD), convective (CD), and vacuum drying (VD) and combined drying methods (FD+MD and CD+MD) on drying characteristics, effective moisture diffusivity, and activation energy of red pepper powder and total energy consumption of dryers were investigated. All drying processes took place in combined form of constant and falling rate periods for all drying experiments except for CD and CD+ MD. In order to determine drying kinetics of red pepper pulp (RPP) seven thin layer drying models were fitted to experimental data and Page (MD, FD, CD, VD, CD+MD) and Logarithmic (FD+MD) models which had the highest R2 and lowest χ2 and RMSE were found to satisfactorily describe the drying behavior of RPP. Findings indicated that compared to FD and CD alone, intermitted dried samples had significantly higher Deff (p<0.05). Specific energy consumption values ranged between 3.13 and 664.52 MJ/kg H2O