The Establishment Of Dry Process Model Of Dried Pepper

Pepper has many types,strong adaptability,high economic benefits,and large planting area,nowadays,it has become an important pillar industry for rural development and farmers’income increase in many areas of China.However,the pepper harvest season is mostly a rainy season.Therefore,it is necessary to effectively dry the harvested pepper so as to avoid mildew and decay of the pepper caused by prolonged natural storage.The traditional drying process of pepper is generally natural drying.However,natural drying is relatively easy to be limited by various conditions,resulting in not only poor color and quality of the product,but also have a long drying cycle,low efficiency.In order to solve these problems,this paper mainly uses Xinjiang characteristic chili peppers as raw materials,adopts hot air drying,microwave drying and combined drying processing to study the drying characteristics and drying kinetics in the drying process.The main test results are as follows:1.Three factors,namely temperature,wind speed,and material load,were selected as the influencing factors for the hot-air drying of peppers.Univariate and orthogonal tests were conducted.The optimum process for finalizing the hot air drying of chili peppers was a drying temperature of 55℃,a wind speed of 2.0 m/s,and a loading thickness of 60 mm.Through the fitting of test data and the temperature as the influencing factor,the Page drying model was established: MR（28）exp(-（-2.0927（10）0.0281T）t^0.7765)2.Selecting power,cutting mode,and three factors as the factors affecting the microwave drying of peppers,single factor and orthogonal tests were conducted.The final optimum microwave microwave drying process was microwave power of 640 W,splitting method,and loading thickness of 60 mm.By fitting the test data and using microwave power as the influencing factor,the Page drying model was established:MR（28）exp(-（-0.029464（10）0.0001733P）t^1.7658)3.Through orthogonal test,the optimum parameters of microwave-hot air combined drying of pepper and hot air-microwave combined drying of pepper were determined.Pepper microwave-hot air drying combined microwave drying power 640 w,conversion point moisture content 60%,hot air drying temperature 50℃,pepper hot air-microwave drying drying temperature 55℃,conversion point moisture content 40%,microwave drying power400 w.4.Compared with the vitamin C retention rate,rehydration ratio and microstructure analysis of different drying methods,it was found that microwave dried vitamin C had the highest retention rate,and hot air-microwave combined drying method had the highest rehydration ratio.Through experiments,it can be known that the combination of drying method to dry pepper,not only can improve the drying rate of single drying method of pepper,but also can effectively improve the quality of dry products.