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KMID : 0380619770090010061
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Korean Journal of Food Science and Technology
1977 Volume.9 No. 1 p.61 ~ p.67
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Development of a Simultaneous Seed Separation and Drying Method of Red Pepper
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Abstract
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Seed separation from half-cut red pepper were investigated with free falling, up-and-down shaking and rotating collision methods. The separation rates were related with impact applied and the rotating case was distinguished from the other two methods.
Beside the impact effect, velocity of the pod and tumbling factors were involved. Nomentum effectiveness of seed separation were calculated as 2.50×10^(-6), 2.09×10^(-6), and 3.94×1^(-8) for free falling, shaking and rotating method on the same velocity basis, respectively. The tendency of separation rate was similar to that of red pepper drying rate against time.
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