Abstract
In the Korean food culture, chili peppers (Capsicum annuum L.) are often used to make spicy seasonings. These peppers are mainly used in the powdered form, obtained as a result of a drying process and chili peppers powders generally have a moisture content of 14-20%. Chili peppers are dried naturally using solar radiation (sunlight) or using dryers. Dryers are used to reduce the drying time as compared to the natural drying method. In this paper, a membrane-heat pump hybrid dryer was developed in order to find efficient drying methods by controlling the membrane and heat pump. Furthermore, the drying energy calculation method was proposed in the drying process. The results showed that the cross over control method used 20.5% more drying energy as compared to the time control method.
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