Optimization for drying process of red pepper

고추의 건조과정(乾燥過程) 최적화(最適化)에 관(關)한 연구(硏究)

This study was performed to find out optimum drying conditions of red pepper to minimize energy consumption and drying time, respectively, under the quality constraint using Box's complex method. The results from this study are summarized as follows. 1. From the optimization results for the drying process, energy consumption was minimized at the drying condition to minimize drying time. 2. The optimization results according to drying method was found out to be greatly affected by the quality constraint of red pepper. Especially, the turning point to change drying stage was a very important factor in the drying method with two stages.