Characteristics and Process Optimization of Hot-Air Drying Pepper

Abstract:

In order to solve the drying problems in the deep-processing of pepper, peppers were dried through blanching pre-treatment and hot-air drying process. Orthogonal test designs were carried out to investigate factors influencing the quality and moisture content of pepper. The results showed that the whole drying process was a reduction speed drying, hot-air temperature and wind speed have significantly affected on the drying rate of pepper, but the impact of hot-air temperature was more prominent than wind speed; hot-air temperature was found to be the primary parameter to affect the quality of the pepper, wind speed was the secondary one and followed by packing thickness; drying time was found to be the primary parameter to affect the moisture content of the pepper in the drying process, the best drying conditions were as follows: wind temperature was 80°C, wind speed was 10 m/s, packing thickness was 80 cm, drying time was 12 h after 100°C steam blanching pre-treatment

• Periodical: Advanced Materials Research (Volumes 490-495)
• Pages: 3074-3078
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.490-495.3074
• Online since: March 2012
• Authors: Chun Shan Liu, Wen Fu Wu, Jia Song, Ya Qiu Zhang, Jun Xing Li, Ya Qin Li
• Keywords: Agricultural Product, Drying, Hot-Air Drying, Pepper, Technology

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