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KMID : 0380619890210050655
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 5 p.655 ~ p.661
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Quality Optimization in Red Pepper Drying
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Abstract
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Optimal drying conditions consisting of air temperature and relative humidity were searched by the simulation-optimization technique for minimizing quality changes in red pepper drying. Optimized drying conditions were analysed in the vitvvpoint of quality change kinetics and effects of control variables on the state variables. Optimal drying conditions were nearly same in both cases for carotenoid maximization and browning minimization. In two staged optimized drying, relative humidity took a lower search limit of about 100, and air temperature in the first stage was near the lower limit of 50 and in second stage increased to a higher temperature varying with total drying time and stage changing time. Response surface analysis of time invariable drying confirmed the location of the optimal point lying on the vertex of lower limit humidity and a lowest drying temperature which ensures to attain target moisture of 0.2g water/g dry solid. Two stage drying can attain the higher objective function of quality by 3-5% than time invariable drying for shorter total drying times.
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