Drying kinetics of green bell pepper slices in a spouted bed dryer

مرادی, مهدی and عزیزی, سعدی and نیاکوثری, مهرداد and کامگار, سعادت Drying kinetics of green bell pepper slices in a spouted bed dryer. In: 2nd International and 6th National Iranian Congress on Organic vs. Conventional Agriculture, August 2019, Ardabil, Iran.

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Abstract

Moisture content of harvested green bell pepper is about 95 % (wet basis) which cause to deteriorate and reduce its quality during storage. Drying is one of the most effective methods for maintenance of agricultural products. Therefore, in the present study, drying process of green bel pepper slices in an Ir-assisted spouted bed dryer with heat carrier inert particles was investigated. In order to evaluate the drying process, a completely randomized factorial design with three replications was used. Independent factors in the drying experiments were drying air temperature (50, 60, and 70 C), mass percentage of inert particle to the drying slice (0, 25, and 50 %) and slice size of green bell pepper (1.44, 3.24, and 7.84 cm2). Measured factor was drying time of green bell pepper slices to reduce their moisture content from 95 % to 10 % (wet basis). analysis of variance showed all independent factors had significant on the drying time.

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