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http://dx.doi.org/10.3746/jkfn.2012.41.9.1320

Bulk Properties of Red Pepper Powder by Drying Method and Variety  

Kang, Yu-Ri (Dept. of Food Science and Technology, Chungbuk National University)
Lee, Sang-Hoon (Dept. of Food Science and Technology, Chungbuk National University)
Kim, Hyun-Young (Dept. of Functional Crop, National Institute of Crop Science)
Woo, Koan-Sik (Dept. of Functional Crop, National Institute of Crop Science)
Hwang, In-Guk (Dept. of Agro-food Resources, National Academy of Agricultural Science)
Hwang, Young (Dept. of Agro-food Resources, National Academy of Agricultural Science)
Yoo, Seon-Mi (Dept. of Agro-food Resources, National Academy of Agricultural Science)
Kim, Haeng-Ran (Dept. of Agro-food Resources, National Academy of Agricultural Science)
Kim, Hae-Young (Dept. of Food Science and Nutrition, Yongin University)
Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University)
Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.9, 2012 , pp. 1320-1325 More about this Journal
Abstract
This study investigated the bulk properties of red pepper powders according to drying method and variety. Bulk density, compressive characteristics, irrecoverable work, dynamic angle, and stress relaxation were investigated. Loose bulk density ranged between 0.420 $g/cm^3$ for Cheongyang cultivar and 0.427 $g/cm^3$ for Hanbando cultivar by hot-air drying. The highest tapped bulk density was 0.586 $g/cm^3$ for Hanbando cultivar by far-infrared drying and the lowest value was 0.523 $g/cm^3$ for Hanbando cultivar by sun drying. Hausner ratio reached a maximum value of 1.370 for Hanbando cultivar by far-infrared drying. Compressibility ranged between 0.0016 for Cheongyang cultivar by sun drying and 0.0023 for Hanbando cultivar by far-infrared drying. Compression ratio reached a maximum value of 1.032 for Hanbando cultivar by hot-air drying. Dynamic angle of repose ranged between 37.47 and $42.97^{\circ}$. Irrecoverable work ranged between 76.0 and 81.7%. Relaxation reached a maximum value of 24.31% for Cheongyang cultivar by far-infrared drying.
Keywords
red pepper powder; drying method; variety; bulk properties; density;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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