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KMID : 0380619770090010068
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Korean Journal of Food Science and Technology
1977 Volume.9 No. 1 p.68 ~ p.72
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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 out of fresh red pepper by impact methods was effective but impossible to separate over 45% of seed. For the increase of seed separation, dehydration effect was studied with the slices of pepper. Heat deformation during the course of drying at hot air of 0. 61m/sec velocity at temperature of 65℃, increased the separation up to 93% with a halfcut pepper. Seed separation was remarkably different upon the location of cut, but it was completed prio to the completion of drying in every cutting orientations. From these results a simultaneous seed separation and drying operation techniques is successfully developed.
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