A Study on the Thermal Characteristics of Agriculture Products in the Process of Low Temperature Vacuum Drying - With Cayenne as the Object Product for Drying -

농산물의 저온진공건조 열적 특성에 관한 연구 - 고추를 중심으로 -

Low temperature vacuum drying technique shows very excellent energy efficiency and prominent drying performances compared with the conventional hot air drying technique. This study was focused on the thermal characteristics of the low temperature vacuum drying technique. From the results of this study, it was confirmed that the time consumption for drying with the new drying technique could be shortened to about 1/3 of the time consumption with the conventional hot air drying technique under the same drying conditions for wet products. Also, the maximum drying rate with the new drying technique reached to about $0.35kg/m^2h$ at about 400% of moisture content.