THE DETERMINATION OF THE DRYING KINETICS AND ENERGY EFFICIENCY OF RED PEPPER (CAPSICUM ANNUUM L.) USING DIFFERENT DRYING METHODS AND MICROWAVE FINISH DRYING
Red Pepper Powder: Drying Kinetics, Effective Moisture Diffusivity, Activation Energy, Physical Properties
DOI:
https://doi.org/10.52292/j.laar.2020.484Keywords:
RED PEPPER, INTERMITTED DRYING, ENERGY CONSUMPTION, ACTIVATION ENERGYAbstract
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
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