全球生物学、农业与健康科学杂志

抽象的

KINETICS AND EXERGY ANALYSES OF THE DRYING OF THE POBLANO HOT PEPPER (CAPSICUM ANNUUM), IN FORCED CONVECTION

R. López, M. Vaca, A. Lizardi, H. Terres, & J. Morales

In this work we present the numerical modeling of the kinetics of the drying of the Poblano hot pepper using a hotair drier with forced convection. The velocity of air was 3.0 m/s and the temperatures were maintained at 40, 50, and 60 °C. The corresponding drying times for 40, 50, 60 °C were 95, 75, and 50 hours, respectively. The numerical model that more accurately describes the process was logarithmic; the criteria applied were the value of r2 close to the unity and that of tending to zero. The appearance of the product was determined through the change in color hue, originally dark green, which at the end of the process turned to very dark brown, almost black. The change in color was registered using the Hunter´s method, the initial values corresponded to dark green and the final color was black. The total change in color and chroma were almost the same for the three conditions studied. The effective moisture diffusivity was between and m2/s. The exergetic efficiency of the drying chamber was as 28.75 % at drying air temperature of 40 °C, 24.70 % at drying air temperature of 50 °C, and 19.09 % at 60 °C.