Advances application of a newly developed microwave rotary dryer for drying agricultural products of red chili pepper

• Published in: Biomass conversion and biorefinery 2024-04, Vol.14 (8), p.9187-9196
• Main Authors: Pradechboon, Thunvarat, Ramaraj, Rameshprabu, Dussadee, Natthawud, Chindaraksa, Sirinuch
• Format: Article
• Language: English
• Subjects: Biotechnology; Carotenoids; Chambers; Driers; Drying; Energy; Energy consumption; Inclination angle; Mathematical models; Original Article; Peppers; Polyphenols; Pressure effects; Renewable and Green Energy; Specific energy; Steady flow; Vitamins
• ISSN: 2190-6815; 2190-6823
• DOI: 10.1007/s13399-022-02876-5

Capsaicin is a sour compound with many health benefits. A variety of vitamins, carotenoids, and polyphenols can be found. This study describes drying chili using a microwave rotary dryer. This new method is suitable for microwave-driven dryers that rotate to evenly disperse microwave energies. Experiments were performed to measure the drying rate of red chili products as well as their specific energy consumption. The drying was performed at a maximum 2000-W power level at 2.45 GHz. At 2 ms −1 , the blower maintained a steady flow of air that used 0.37 kW with a drying chamber with inclination angles of 30°, 45°, and 60°. The effect of pressure inside the chamber and the proper rotational angle and speed were also determined. The mathematical models were able to predict a parabolic model as well as effective moisture diffusion. This indicates that the Midilli model is more accurate than other models.