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 for Cheongyang cultivar and 0.427 for Hanbando cultivar by hot-air drying. The highest tapped bulk density was 0.586 for Hanbando cultivar by far-infrared drying and the lowest value was 0.523 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 . Irrecoverable work ranged between 76.0 and 81.7%. Relaxation reached a maximum value of 24.31% for Cheongyang cultivar by far-infrared drying.
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