Abstract:

Thin layer drying characteristics of paprika powder were investigated in microwave drying at powers of 710, 475, and 160 W and were compared with those in traditional air dying at 40, 50 and 60℃. Page model exhibited good prediction according to mathematical analysis of thin layer drying model. Meanwhile, moisture transfer from paprika powder was described by applying Fick’s diffusion model. The effective diffusion coefficients of moisture transfer were 2.9668 × 10-8 (710 W), 1.7023 × 10-8 (475 W) and 1.1028 × 10-8 (160 W) by microwave drying, 0.0811 × 10-8 (40℃ ), 0.1135 × 10-8 (50℃) and 0.1621 × 10-8 (60 ℃ ) by hot-air drying, respectively.

Key words: paprika powder, microwave drying, drying characteristics, model of thin-layer drying