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KMID : 0380619920240050428
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 5 p.428 ~ p.439
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Process Optimization of Red Pepper Drying for the Improvement of Drying Efficiency
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Abstract
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Drying process in a fixed bed red pepper dryer was modeled and simulated. Drying efficiency describing the effectiveness of energy usage in red pepper drying was defined as a ratio of energy used for moisture evaporation to total energy consumption, and expressed in combination of measurable temperature variables. The efficiency was compared with real evaporative efficiency and tested in the simulated and experimental drying. An overall drying efficiency was derived, and analyzed for various control variables consisting of drying temperature, air recycle ratio and air flow rate. Optimal operation conditions of drying was then searched by Box´s complex method by using it as an objective function. Carotenoids retention was simulated and put as a constraint of product quality in the optimization. The optimization results gave that two staged drying operation could improve the drying efficiency compared with single staged drying. As a technique for further energy saving automatic termination of drying appeared feasible by monitoring an exit air temperature from dryer.
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