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KMID : 0903519870300010065
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1987 Volume.30 No. 1 p.65 ~ p.70
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Microcomputer Based Vacuum Drying System and its Application to the Vacuum Drying of Green Red Pepper
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Abstract
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In Girder to measure the pressure and weight decrease of drying sample during the vacuum drying process of food, sensing devices were designed and constructed with strain gauge. Microcomputer based vacuum drying system was made up of these devices interfaced to apple Ⅱ microcomputer. The electrical output signal from vacuum sensor which constituted with Bourdon tube whereon strain gauge attached were digitalized and input to microcomputer through the MC 6821 interface I.C. chip. The relationship between read-out digital value (D) from microcomputer and readings of vacuum gauge (P, mmHg) was P=-146.136+3.620D´(r=0.9994) The pressure control of vacuum dryer was successfully conducted in the range of 400∼600 mmHg accuracy. The digitalized load cell output (D) could be correlated with the real weight (W, g) as W=-14,000+0.585D (r=0.9998) Drying curves of green red pepper under 64℃, 400∼600 mmHg was similar to those of red pepper and differently affected by the degree of vacuum pressure but was varied according to their shape (cut or whole). Moisture movement of green red pepper during the vacuum drying process was fitted to Page model. The empirical equations obtained were M-M_e/M_o-M_e=exp (-0.0673θ^(1.177)) and M-M_e/M_o-M_e=exp (-0.0655 θ^(1.477)) for whole and cut green red pepper, respectively.
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