ABSTRACT: In order to understand the law of moisture change during microwave drying of hot pepper, the drying characteristics of hot pepper under different microwave power conditions were studied, and the microwave drying kinetics model was established. The results showed that the drying time of pepper decreased with the increase of microwave drying equipment power.
The whole process of microwave drying of hot pepper can be divided into three stages: acceleration, constant speed and deceleration, and the water loss stage is mainly in the constant speed stage. In addition, the Page equation was found to be more suitable for microwave drying of pepper. The validation showed that the predicted value fitted well with the measured value. The model could accurately predict the moisture content in the drying process, which provided a theoretical basis for the control of the drying process of pepper.
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