Heat and Mass Transfer Characteristics of Red-Pepper Powder by Convection and Radiation Conditioning

대류(對流) 및 복사(輻射)에 의한 분말(粉末) 고추의 열(熱) 및 물질(物質) 전달(傳達) 특성(特性)

Pepper is considered as one of main crops not only in the agricultural production but also in farmer's income. Red-pepper is much consumed by Koreans everyday in the form of powder, but its processing processes such as drying and grinding cause many problems. Consequently, it is required to improve the quality of red-pepper powder for high dietary life. This study was conducted to investigate the heat and mass transfer characteristics of red-pepper powder by convection and radiation conditioning. Physical and thermal properties such as specific heat, thermal conductivity and thermal diffusivity were also determined in terms of moisture content of the powder.