한국산업융합학회 논문집 (Journal of the Korean Society of Industry Convergence)
- 제6권1호
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- Pages.65-71
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- 2003
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- 1226-833X(pISSN)
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- 2765-5415(eISSN)
원적외선 가열에 의한 고추의 건조특성
Drying Characteristics of Red Peppers by Infrared Heating
- 투고 : 2002.10.17
- 심사 : 2003.01.20
- 발행 : 2003.02.28
초록
Infrared heating has been traditionally used in industrial applications for processes such as dehydration of food industrial. This heating method involves the application of radiation in the wavelength range of 5~50 micrometers. In this work, simultaneous heat balance equations were developed to simulate the infrared radiation heating of red peppers. The equations assume that moisture diffuses to the outer boundaries of the material in liquid form and evaporation occurs at the surface of the red peppers. Energy for moisture evaporation is supplied by the infrared radiant energy. The equations were validated with experimental data on surface temperature and average moisture content of red peppers. Average deviations of predicted surface red peppers temperature and average red peppers moisture from experimental data were 323~353K and 50~80%, respectively. The spectral extinction coefficients in the wavelength range