Food and Fermentation Industries >

2024 , Vol. 50 >Issue 24: 272 - 281

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038087

Study on hot air drying kinematics and green pepper rehydration

  • YANG Qinghui ,
  • SONG Shumin ,
  • LIU Wenshu ,
  • REN Guiying ,
  • ZHANG Gen ,
  • NIU Po
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  • 1(Chongqing Academy of Agricultural Sciences, Chongqing 401329, China)
    2(Southwest Mountain Smart Agricultural Technology Key Laboratory, (Co-construction by the Ministry and Province), Ministry of Agriculture and Rural Affairs, Chongqing 401329, China)
    3(School of Mechanical Engineering, Chongqing three Gorges University, Chongqing 404100, China)

Received date: 2023-11-27

  Revised date: 2024-03-01

  Online published: 2024-12-30

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Abstract

This experiment focused on the investigation of the drying and rehydration kinetics of green peppers.Different hot air drying temperatures (40, 50, 60 ℃) were used to dry green peppers with varying sizes (10 mm×10 mm, 20 mm×20 mm, 30 mm×30 mm, 40 mm×40 mm, 50 mm×50 mm) until they reached a safe moisture content.Eight common thin-layer drying mathematical models were adopted in the analysis and fitting of the drying characteristics of green peppers.Moreover, the Weibull distribution function mathematical model was used to emulate the rehydration characteristics of dried green pepper products.Results showed that when the hot air drying temperature was set at 60 ℃, it took the shortest time (7.5 h) for 10 mm×10 mm green pepper cuts to reach a safe moisture content, exhibiting the highest average rate of drying.On the other hand, at a drying temperature of 40 ℃, it took the longest time (39.5 h) to complete the drying process for 50 mm×50 mm green pepper cuts, exhibiting the lowest average rate of drying.The fitting analysis of the eight mathematical models suggested that the Page, Modified Page, and Two-term Exponential models were the most appropriate for illustrating the moisture ratio of green peppers during drying changes.Additionally, the Weibull distribution function fitting demonstrated high accuracy in simulating the rehydration process of dried green pepper products, with a coefficient of determination R2 ranging from 0.968 8 to 0.996 0, χ2 ranging from 0.020 5 to 0.291 2, and root mean square error ranging from 0.004 1 to 0.058 2.Moreover, at a temperature of 60 ℃, the shrinking rate of 40 mm×40 mm green peppers was the highest at 58.06%, whereas, at a temperature of 40 ℃, the shrinkage rate of 10 mm×10 mm green peppers was the lowest at 21.25%.

Key words： green pepper; hot air drying; drying kinetics; rehydration kinetics

Cite this article

YANG Qinghui , SONG Shumin , LIU Wenshu , REN Guiying , ZHANG Gen , NIU Po . Study on hot air drying kinematics and green pepper rehydration[J]. Food and Fermentation Industries, 2024 , 50(24) : 272 -281 . DOI: 10.13995/j.cnki.11-1802/ts.038087

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