Thermal Drying of Pepper Berries
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Anatoli Vakhguelt
This paper focuses on the drying kinetics at different temperatures of air in the chamber (lab scale dryer). A theoretical drying model was suggested. A number of experiments were carried out to study the drying characteristics of the fresh pepper berries in a lab scale dryer at six different temperatures which ranged from 30o C to 55o C at 5oC interval. In accordance with the experiments and the proposed model of drying of pepper fruits, the main parameters that contribute to accelerate the process can be distinguished. The parameters include the temperature of drying, the air humidity of the fruits surrounding and velocity of saturated water vapour transfer between the fruits and the surrounding. From the experiments, it was noticed that the change in size over time depends on the drying temperature. The drying process was accompanied by a number of processes that may be taken into account in refining the theoretical model. Characteristic drying time, according to the developed model exponentially depends on temperature, is proportional to the volume of pepper fruit, and inversely proportional to the coefficient of mass transfer. Mass transfer coefficient can be changed by changing of the air flow surrounding the berries in the drying chamber. This will work effectively in case when the drying is limited by high humidity in the surrounding.
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Modeling and Predicting the High Pressure Carbon Dioxide Inactivation of Microorganisms in Foods
- The Effect of Microwave Pasteurization on Some Physical and Chemical Characteristics of Milk
- Optimization of Enzymatic Hydrolysis Conditions for Preparation of Gingko Peptides from Ginkgo Nuts
- Effects of Fermentation on Nutritional and Functional Properties of Soybean, Maize, and Germinated Sorghum Composite Flour
- Effect of Gluten Powder on the Quality of Fresh Spaghetti Made with Farina
- Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice
- Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms
- Drying Behaviour and Change in Colour and Textural Properties of Mushroom During Drying
- Density and Dynamic Viscosity of Bovine Milk Affect by Temperature and Composition
- Assessment of Physical and Chemical Aspects of New Persian Walnut Cultivars to Optimize Process Conditions
- Sorption Properties of Cape Gooseberry (Physalis peruviana L.)
- Studies on the Microstructure and Thermal Properties of Pulsed Electric Fields (PEF)-Treated Maize Starch
- Fractional Separation and Estimation of Mark-Houwink-Sakurada Equation Parameters for Gluten
- Physico-mechanical Properties and Colour Characteristics of Apple as Affected by Methyl Jasmonate Treatments
- Thermal Drying of Pepper Berries
- Disinfection of Salmonella spp. on Tomato Surface by Pulsed Ultraviolet Light and Selected Sanitizers
- Shorter Communication
- Modeling and Characterization of Blended Guava Pomace and Pulse Powder Based Rice Extrudates
- First Steps in Using Glucomannan to Make Thermostable Gels for Potential Use in Mince Fish Reestructuration
- Design and Performance Assessment of a Low Cost Evaporative Cooler for Storage of Camel Milk in Arid Pastoral Areas of Kenya
- Modeling Oil Extraction from Green and Roasted Coffee by Means of Supercritical CO2
Articles in the same Issue
- Article
- An Investigation on Physical Ageing of ?-Lactoglobulin and Implications for Its Storage
- Modeling and Predicting the High Pressure Carbon Dioxide Inactivation of Microorganisms in Foods
- The Effect of Microwave Pasteurization on Some Physical and Chemical Characteristics of Milk
- Optimization of Enzymatic Hydrolysis Conditions for Preparation of Gingko Peptides from Ginkgo Nuts
- Effects of Fermentation on Nutritional and Functional Properties of Soybean, Maize, and Germinated Sorghum Composite Flour
- Effect of Gluten Powder on the Quality of Fresh Spaghetti Made with Farina
- Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice
- Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms
- Drying Behaviour and Change in Colour and Textural Properties of Mushroom During Drying
- Density and Dynamic Viscosity of Bovine Milk Affect by Temperature and Composition
- Assessment of Physical and Chemical Aspects of New Persian Walnut Cultivars to Optimize Process Conditions
- Sorption Properties of Cape Gooseberry (Physalis peruviana L.)
- Studies on the Microstructure and Thermal Properties of Pulsed Electric Fields (PEF)-Treated Maize Starch
- Fractional Separation and Estimation of Mark-Houwink-Sakurada Equation Parameters for Gluten
- Physico-mechanical Properties and Colour Characteristics of Apple as Affected by Methyl Jasmonate Treatments
- Thermal Drying of Pepper Berries
- Disinfection of Salmonella spp. on Tomato Surface by Pulsed Ultraviolet Light and Selected Sanitizers
- Shorter Communication
- Modeling and Characterization of Blended Guava Pomace and Pulse Powder Based Rice Extrudates
- First Steps in Using Glucomannan to Make Thermostable Gels for Potential Use in Mince Fish Reestructuration
- Design and Performance Assessment of a Low Cost Evaporative Cooler for Storage of Camel Milk in Arid Pastoral Areas of Kenya
- Modeling Oil Extraction from Green and Roasted Coffee by Means of Supercritical CO2
