Akademik Veri Yönetim Sistemi
International Scientific Symposium Current Trends in Natural Sciences, Pitesti, Romanya, 19 - 21 Mayıs 2022, cilt.1, sa.1, ss.1
The drying methods have been performed successfully for many years in product processing and preservation. The moisture content of the products has been reduced to desirable levels with the use of this method. In the present study, the effect of different drying methods on specific energy consumption, specific moisture extraction ratio, effective moisture diffusivity, energy, and thermal efficiency of two red pepper cultivars (Pinar and Bozok) were investigated. Red peppers were dried open-sun, shade, greenhouse, microwave (300 W and 600 W), air-convective (60 °C and 80 ºC), and freeze drying. According to findings the shortest and longest durations were recorded in freeze and microwave (600 W) drying respectively. The greatest specific energy consumption values were obtained from freeze drying. Both 300 W and 600 W had the highest specific moisture extraction ratio, energy, and thermal efficiency values. Generally, the greatest effective moisture diffusivity values were determined in microwave drying, while the lowest ones were determined in natural conditions such as open-sun, shade, and greenhouse drying.