Effect of Different Drying Systems on Drying Performance of Maraş Green Pepper (C.annum)

Abstract

Drying is the simultaneous transfer of heat and mass, which is defined as the reduction of moisture in food. The aim of the study the drying performances of refractance window drying (95°C), fluidized bed drying (95°C, 2m3/m air velocity), and convective drying (95°C) were examined in the drying of Maraş green pepper (C.annuum). Drying performance was evaluated for effective diffusion coefficient (Deff), activation energy (Ea), Chroma (C) and total color change (ΔE). Drying curves were obtained by recording sample weights in 10-min periods. For the refractance window drying, fluidized bed drying and convective drying the time for the samples to reach 6-7% humidity level according to the wet base was found to be 70, 80 and 110min, and the effective diffusion coefficient was 6.49x10-10, 5.68x10-10 and 4.87x10-10 m2/s the activation energy was 53.54, 54.65 and 55.93kJ/mol, respectively. When the color properties are examined the Chroma value was determined as 18.23, 8.85 and 4.80 and the total color as 15.42, 26.29 and 30.33, respectively. It was seen that the closest value to the fresh product was in the samples dried with a refractance window drying. In the study, it was concluded that the use of a refractance window drying shortened the drying time by 14-36%, increased the effective diffusion coefficient, provided drying with lower activation energy, and better preserved the color quality in the production of dried Maraş green pepper.