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KMID : 1134820120410091320
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 9 p.1320 ~ p.1325
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Bulk Properties of Red Pepper Powder by Drying Method and Variety
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Kang Yu-Ri
Lee Sang-Hoon
Kim Hyun-Young
Woo Koan-Sik
Hwang In-Guk
Hwang Young
Yoo Seon-Mi
Kim Haeng-Ran
Kim Hae-Young
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study investigated the bulk properties of red pepper powders according to drying method and variety. Bulk density, compressive characteristics, irrecoverable work, dynamic angle, and stress relaxation were investigated. Loose bulk density ranged between 0.420 g/cm3 for Cheongyang cultivar and 0.427 g/cm3 for Hanbando cultivar by hot-air drying. The highest tapped bulk density was 0.586 g/cm3 for Hanbando cultivar by far-infrared drying and the lowest value was 0.523 g/cm3 for Hanbando cultivar by sun drying. Hausner ratio reached a maximum value of 1.370 for Hanbando cultivar by far-infrared drying. Compressibility ranged between 0.0016 for Cheongyang cultivar by sun drying and 0.0023 for Hanbando cultivar by far-infrared drying. Compression ratio reached a maximum value of 1.032 for Hanbando cultivar by hot-air drying. Dynamic angle of repose ranged between 37.47 and 42.97o. Irrecoverable work ranged between 76.0 and 81.7%. Relaxation reached a maximum value of 24.31% for Cheongyang cultivar by far-infrared drying.
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KEYWORD
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red pepper powder, drying method, variety, bulk properties, density
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