KR101594653B1 - Method of dryer capsicum - Google Patents

Abstract

More particularly, the present invention relates to a method for drying red pepper, and more particularly, to a method for drying red pepper in a short period of time by drying a large amount of red pepper irrespective of environmental conditions such as weather and climate, And a method of drying pepper to make it possible to achieve efficiency.
The red pepper drying method according to the present invention includes a preparing step (S100) for stacking and arranging red peppers (10) to be dried in a drying space (110) provided inside a box-shaped case (100); A drying step (S200) of supplying warm air to the red pepper (10) through the drying means (120) after the preparation step (S100) is completed; An intermittent ventilation step (S300) in which air in the case (100) is intermittently discharged to the outside through the inside of the case (100) through the inside of the case (100) while the drying process (S200) proceeds; A load cell 150 for checking the drying state of the red pepper 10 to be dried by the drying process S200 and the intermittent ventilation process S300 by weight, And a drying termination step (S400) for terminating the drying of the red pepper (10) by the control unit (160) for receiving the status information and stopping the operation of the drying means (120).

Description

{METHOD OF DRYER CAPSICUM}

More particularly, the present invention relates to a method for drying red pepper, and more particularly, to a method for drying red pepper in a short period of time by drying a large amount of red pepper irrespective of environmental conditions such as weather and climate, And a method of drying pepper to make it possible to achieve efficiency.

In general, the drying method of the red pepper is based on the so-called sun-dried sunshine (太陽 草) which makes the quality of the red pepper the best.

However, such natural drying has been troublesome and inconvenient to use at least a large space or space in which solar heat is irradiated, and repeatedly repeatedly spreading or harvesting red pepper uniformly with a human hand at least several times.

In addition, when the rainy season overlaps, drying of the red pepper is more difficult, and therefore, there are many problems in drying the entire red pepper.

Therefore, in rural areas where hand labor is short, most of them rely on mechanical dryers that use oils to dry large amounts of harvested peppers, but these drying operations also require a lot of time and manpower .

That is, in the structure of the red pepper dryer, typically, a drying room is provided in a closed drying room for layering and stacking a storage container having a plurality of dish-shaped bottoms formed in a net shape so as to spread the red pepper thinly.

Therefore, we take out the storage container at regular intervals, stir the pepper, and then push it back into the dryer to continue the drying process, which is somewhat faster than natural drying.

And, it is possible to dry a large amount of red pepper at once and is not affected by the weather, climate and the environment, so it is still widely used by pepper farmers.

However, since the quality of the red pepper dried with the artificial dry heat in the drying room is lower than that of the solar water, and the consumption of electric power due to the drying is high, the consumer's preference is also very low.

In addition, there is a problem that when the red pepper is dried with the artificial dry heat in the drying chamber, the skin of the red pepper is carbonized, and the product is damaged, resulting in the failure of the red pepper.

Patent Literature Registered in Korea Utility Model 20-0436406 Patent Document 1: Korean Patent No. 10-1161833

The present invention has been made in order to solve the above problems, and it is an object of the present invention to provide a method of drying pepper using a temperature sensor and a humidity sensor to minimize the heat loss during ventilation while maintaining an optimal temperature during drying, It is an object of the present invention to provide a method of drying red pepper by utilizing energy.

The objective of the present invention is to provide a pepper drying method which can minimize the occurrence of defects of peppers while the peppers are carbonized or damaged while drying the peppers artificially in a drying chamber.

The pepper drying method according to the present invention is intended to provide a pepper drying method capable of drying a large amount of pepper at one time and drying the pepper regardless of weather, climate and environment.

The red pepper drying method according to the present invention includes a preparing step (S100) for stacking and arranging red peppers (10) to be dried in a drying space (110) provided inside a box-shaped case (100); A drying step (S200) of supplying warm air to the red pepper (10) through the drying means (120) after the preparation step (S100) is completed; And an intermittent ventilation step (S300) in which air in the case 100 is intermittently discharged to the outside through the inside of the case 100 from the outside of the case 100 in the state where the drying process (S200) is proceeding do.

After the intermittent ventilation process (S300), a load cell (150) for confirming the dry state of the red pepper (10) dried by the drying process (S200) and the intermittent ventilation process (S300) (S400) for terminating the drying of the red pepper (10) by the controller (160) that receives the drying state information of the red pepper (10) from the controller do.

The preparation step S100 is a step of dividing the interior of the case 100 into a part where the drying space 110 is formed and a part where the drying unit 120 is disposed through the partitions 130, (S110) for forming a circulation passage (140) for circulating the hot air generated in the drying means (120) inside the case (100) at the upper part and the lower part of the case The air inlet 170 is pierced into the case 100 so that the air in the case 100 can flow into the drying unit 120 and the hot air inside the case 100 flows through the drying space 110 (S120) for piercing the discharge holes (180) into the case (100) so that the discharge holes (180) can be discharged to the upper and lower ends of the partition (130) A circulation preparation step (S130) of disposing a valve (142), a circulation preparation step A control panel 162 connected to the humidity sensor 104 and capable of controlling an internal state of the case 100 from the outside of the case 100; And a control preparation step (S140) for connecting the display window (164) with the control part (160) and controlling the control part (160).

The drying step S200 is a step of heating warm air at 70 to 80 DEG C for 4 to 6 hours through the drying means 120 including the heater 122 and the blower 124 to the hot pepper 10 And a hot air of 50 to 70 DEG C until the water content of the red pepper 10 reaches 14 to 15% after the initial drying step (S210) And a second half drying step (S220) for supplying the red pepper to the red pepper to dry the red pepper.

The second stage drying step S220 is a subdividing drying step of supplying hot air to the pepper 10 while supplying warm air within 50 to 70 ° C to the pepper 10 while decreasing the temperature of the hot air gradually with time S230).

The intermittent ventilation step S300 is a step of ventilating the inside of the case 100 when the humidity inside the case 100 is 80 to 90%, and when the humidity inside the case 100 is 25 to 45% .

In the intermittent ventilation step (S300), the case 100 is opened for 30 seconds to 10 minutes so that the air inside the case 100 is ventilated.

If the moisture content of the red pepper 10 measured by the load cell 150 is 14 to 15%, the red pepper 10 is heated by the transmitter 152 connected to the load cell 150, (10) drying state information to the controller (160).

The intermittent ventilation process S300 may be performed by opening the ventilation case 100 according to a change in humidity inside the case 100 so that the rate of change of the rising rate as the internal humidity of the case 100 increases is 1 to 5 %, The case 100 is opened and ventilated to lower the humidity.

The intermittent ventilation process S300 may be performed by closing the case 100 in accordance with a change in humidity inside the case 100 so that the rate of change of the descending change as the internal humidity of the case 100 is lowered is 1 to 5% The case 100 is closed to increase the humidity.

The red pepper drying method according to the present invention has an economical effect of reducing the cost and time consumed in drying the red pepper by drying the red pepper through optimum energy utilization.

The pepper drying method according to the present invention has the technical effect of improving the quality of the red pepper while drying a large amount of the red pepper while minimizing occurrence of the red pepper.

Since the pepper drying method according to the present invention can dry a large amount of pepper irrespective of the weather, climate and environment, there is a technical effect that can be continuously mass-produced while meeting the demand of pepper.

1 is a flowchart schematically showing a pepper drying method according to an embodiment of the present invention.
2 is a conceptual diagram showing each step of a pepper drying method according to an embodiment of the present invention.

The following detailed description of the invention refers to the accompanying drawings, which illustrate, by way of illustration, specific embodiments in which the invention may be practiced. These embodiments are described in sufficient detail to enable those skilled in the art to practice the invention. It should be understood that the various embodiments of the present invention are different, but need not be mutually exclusive. For example, certain features, structures, and characteristics described herein may be implemented in other embodiments without departing from the spirit and scope of the invention in connection with one embodiment. It is also to be understood that the position or arrangement of the individual components within each disclosed embodiment may be varied without departing from the spirit and scope of the invention. The following detailed description is, therefore, not to be taken in a limiting sense, and the scope of the present invention is to be limited only by the appended claims, along with the full scope of equivalents to which such claims are entitled, if properly explained. In the drawings, like reference numerals refer to the same or similar functions throughout the several views, and length and area, thickness, and the like may be exaggerated for convenience.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings, so that those skilled in the art can easily carry out the present invention.

In the following detailed description, for example, it is assumed that a large amount of red pepper is dried in a short time regardless of environmental conditions such as weather and climate, so that the minimum energy is consumed and the optimum efficiency of red pepper It goes without saying that the technical structure of the drying method (particularly, the drying step, the intermittent ventilation step, and the drying termination step) can be equally applied.

1 is a flowchart schematically showing a pepper drying method according to an embodiment of the present invention.

2 is a conceptual diagram showing each step of a pepper drying method according to an embodiment of the present invention.

1 and 2, a pepper drying method according to the present invention includes a preparation step (S100) for placing the peppers (10) in a laminated state in the case (100), a drying step (S200) for drying the peppers (10) An intermittent ventilation step S300 for intermittently ventilating the air inside the case 100 and a drying termination step S400 for confirming the completion of drying of the red pepper 10 through the load cell 150. [

Through the above process, in the present invention, the red pepper 10 as an object to be dried is dried at a water content of 14 to 15% within 24 hours, and can be used as a material for various foods.

Here, the red pepper 10 is dried by a mechanical drying method using a dryer, and may be dried using an electric or fossil fuel.

The drying method of the red pepper 10 through the case 100 can also use hot air, and far-infrared rays can be used.

The surface of the red pepper 10 may be laid in the case 100 and dried. In the process of drying the red pepper 10, the surface is dried quickly, and the drying speed is slowed toward the center, A plurality of red peppers 10 may be cut into a plurality of pieces and dried.

In an embodiment of the present invention, a process of drying the whole uncut hot pepper 10 by means of hot air through electric energy will be described.

This is an example only. In the drying of the red pepper 10, even if the use of electric energy or fossil fuel and hot air or far-infrared rays are used, the drying process can be performed in the same manner and the result is similarly derived.

The process of manufacturing the red pepper 10 according to the present invention will be described in detail below so that the red pepper 10 can be used as a food material smoothly.

Preparation step (S100)

The preparing step S100 is a step of preparing the red pepper 10 to be dried by stacking the red pepper 10 to be dried in the drying space 110 provided in the case 100 of the box shape.

That is, in the preparing step (S100), the red pepper 10 is placed in the inside of the case 100, and the red peppers 10 are arranged so as to be spaced apart from each other without overlapping each other, As shown in FIG.

The preparation step S100 is a step of dividing the inside of the case 100 into a part where the drying space 110 is formed and a part where the drying unit 120 is disposed through the partitions 130, (S110) for forming a circulation passage (140) for circulating the hot air generated in the drying means (120) inside the case (100).

In the drying preparation step S110, the inside of the case 100 is divided into a drying space 110 through which the red pepper 10 is disposed and a drying unit 120 through which warm air is generated through the partition 130.

In the drying preparation step S110, the circulation passage 140 horizontally penetrating the upper part and the lower part of the partition 130 is pierced, so that the hot air generated in the drying unit 120 flows into the closed case The drying space 110 and the drying unit 120 are arranged in a predetermined space.

In addition, the preparation step (SlOO) may include piercing the inflow hole (170) into the case (100) so that the air outside the case (100) can be introduced into a site where the drying means And a ventilation preparing step S120 of piercing the vent hole 180 into the case 100 so that hot air inside the case 100 can be discharged to the outside through the drying space 110. [

In the ventilation preparation step S120, an inflow hole 170 through which external air can be introduced into a site where the drying means 120 is formed, and a hot air generated by the drying means 120, A discharge hole 180 is formed in the case 100 so that the discharge hole 180 can be exhausted from the inside to the outside.

That is, the outside air introduced into the case 100 through the inflow hole 170 flows through the drying means 120 and circulates inside the case 100, So that the exhaust gas can be exhausted to the outside of the case 100 through the exhaust gas passage.

The preparation step S100 may include a circulation preparation step S130 for disposing an on-off valve 142 for opening and closing the circulation passage 140 formed on the upper and lower portions of the partition 130, respectively. have.

In the circulation preparation step S130, the open / close valve 142, which is formed in the upper part and the lower part of the partition 130, is opened while the inflow hole 170 and the discharge hole 180 are closed, The hot air generated by the drying means 120 can circulate smoothly through the inside of the case 100.

When the air inside the case 100 is ventilated, both of the inflow hole 170 and the exhaust hole 180 are opened and the on-off valve 142 is also opened, So that the warm air can be exhausted smoothly.

Closing valve 142 provided at the upper portion of the partition 130 in a state where both the inlet hole 170 and the exhaust hole 180 are opened when air in the case 100 is ventilated, Off valve 142 provided at a lower portion of the partition wall 130 to open the discharge port 180 so that the hot air inside the case 100 can be discharged to the discharge hole 180 quickly.

In addition, the preparation step S100 may include a temperature sensor 102 provided inside the case 100 and a controller 100 connected to the humidity sensor 104 to control the internal state of the case 100 from the outside A control panel 162 and a control window 162 for controlling the display window 164 to be connected to the controller 160 through the controller 160, S140).

In the control preparation step S140, the temperature at which the red pepper 10 is dried and the humidity information inside the case 100 can be confirmed through the temperature sensor 102 and the humidity sensor 104, The worker can smoothly check through the display window 164 formed in the controller 160.

The operator controls the drying unit 120, the opening / closing valve 142, the inflow hole 170 and the discharge hole 180 through the control panel 162 provided in the controller 160, The inside of the case 100 can be ventilated while the red pepper 10 inside the case 100 is smoothly dried.

Drying process (S200)

The drying step (S200) is a step of supplying warm air to the red pepper (10) through the drying means (120) after the preparation step (S100) is completed.

Through the drying step (S200), the pepper (10) consumes a minimum amount of energy and can be dried in a large amount without being affected by the external environment such as the weather and the climate.

For this, the drying step (S200) is performed by supplying hot air of 70 to 80 DEG C for 4 to 6 hours through the drying means 120 including the heater 122 and the blower 124 to the drying space 110 And a preliminary drying step (S210) for supplying the red pepper (10) to dry the red pepper (10).

Here, the heater 122 plays a role of generating and supplying heat so that the air introduced from the outside into the case 100 becomes warm air.

The blower 124 serves to circulate the warm air introduced into the case 100 through the heater 122 to the inside of the case 100 by the wind do.

It is preferable that the heater 122 and the blower 124 are operated by an operator's instruction through a control unit 160 disposed outside.

At this time, an inhaler (not shown) may be provided at an adjacent position of the inflow hole 170 of the case 100 to guide the air outside the case 100 into the inside of the case 100.

Then, the drying step (S200) is performed by supplying warm air of 50 to 70 DEG C to the red pepper (10) until the water content of the red pepper (10) becomes 14 to 15% after the initial drying step (S210) 10) may be dried by a second drying step (S220).

In the initial drying step S210, hot air of 70 to 80 DEG C is supplied to the red pepper 10 arranged in the drying space 110 for 4 to 6 hours through the drying means 120, 10) It is a process for allowing water inside to escape to the outside.

That is, the initial drying step (S210) is also referred to as tempering. The tempering is such that the moisture inside the red pepper 10, which is the object to be dried, is pushed out of the skin by the inner vapor pressure.

At this time, in the initial drying step (S210), the moisture of the skin of the red pepper (10) escapes outward mainly in the moisture inside the red pepper (10), and the water content of the red pepper (10) gradually decreases.

The moisture exiting from the pepper 10 is allowed to stay inside the case 100 so that the humidity of the inside of the case 100 is raised and the rising humidity can be confirmed through the humidity sensor 104 do.

Here, if the humidity inside the case 100 is raised and the humidity inside the case 100 becomes 80 to 90%, the intermittent ventilation process (S300) It will be discharged.

In particular, during the initial drying step (S210) for 4 to 6 hours, the inside of the case 100 is dried without ventilation.

If the supply of hot air through the drying means 120 is less than 4 hours and the temperature of the supplied hot air is less than 70 DEG C in the initial drying step S210, It can not come out and dry properly.

If the supply of hot air through the drying unit 120 exceeds 6 hours and the temperature of the supplied hot air exceeds 80 ° C, the skin of the red pepper 10 is partially carbonized to lower the quality of the product A problem may arise.

After the initial drying step S210, hot air at 50 to 70 DEG C is supplied to the red pepper 10 until the water content of the red pepper 10 reaches 14 to 15% (10) is dried.

In the post-stage drying step (S220), even in the moisture inside the red pepper 10, the seed, the placenta and the moisture of the calyx outside the red pepper 10, including the epidermis of the red pepper 10, So that the water content of the red pepper 10 is gradually lowered.

Likewise, moisture exiting from the pepper 10 is allowed to stay inside the case 100 so that the humidity inside the case 100 is raised, and the rising humidity can be confirmed through the humidity sensor 104 .

If the humidity inside the case 100 is increased and the humidity inside the case 100 is 80 to 90% in the second half drying step S220, the case 100 is opened through the intermittent ventilation step S300. And the hot air including the inside moisture is periodically discharged to the outside.

That is, in the post-stage drying step S220, the drying of only the ventilation is completed for 4 to 6 hours during the initial drying step S210, and the humidity inside the case 100 is 80 to 90% The hot air including the moisture inside the case 100 is periodically discharged to the outside through the intermittent ventilation process (S300) and ventilated.

If the temperature of the hot air through the drying means 120 is lower than 50 ° C., the moisture in the pepper 10 can not smoothly escape to the outside in the initial drying step (S210).

If the temperature of the hot air through the drying unit 120 exceeds 70 캜, the skin of the red pepper 10 may be partially carbonized, thereby deteriorating the quality of the product.

That is, in the post-stage drying step (S220), the moisture in the seeds, laver, and nip of the pepper (10) is evaporated to the outside without carbonizing the surface of the pepper (10) To 15%.

For this, in the second stage drying step (S220), hot air in 50 to 70 ° C is supplied to the pepper (10), and the hot air is gradually supplied to the pepper (10) And a drying step (S230).

In order to prevent carbonization of the skin of the red pepper 10 or deterioration of the quality of the product, the temperature of the red hot air supplied to the red pepper 10 is gradually increased in the course of time, The temperature is first changed to 70 캜, then to 60 캜 and then to 50 캜 to dry the red pepper 10.

In one embodiment, it is assumed that the time required for the second half drying step (S220) is 12 hours in total. In the subdividing and drying step (S230), warm air of 70 캜 is supplied to the red pepper (10) Then, hot air of 60 ° C is supplied to the red pepper 10 for 4 hours, and hot air of 50 ° C is supplied to the red pepper 10 for 4 hours so that the red pepper 10 can be dried.

In the subdivision drying step (S230), the time required for the second half drying step (S220) is divided by the number of times the temperature of the supplied hot air is changed, so that the hot air is changed from the first high temperature to the gradually lower temperature The quality of the red pepper 10 can be prevented from deteriorating.

In the second drying step S220 including the subdivision drying step S230, ventilation in the case 100 is preferably performed periodically through the intermittent ventilation step S300.

Intermittent ventilation process (S300)

The intermittent ventilation step S300 is a step of ventilating the inside of the case 100 through the inside of the case 100 from the outside of the case 100 while intermittently venting the outside of the case 100 in a state where the drying step S200 is in progress to be.

The intermittent ventilation process S300 may be performed after the second half drying process S220 is resumed when the humidity inside the case 100 is 80 to 90% The vent hole 180 is opened at the same time, and moisture including hot air inside the case 100 is discharged to the outside for ventilation.

At this time, the intermittent ventilation process (S300) ventilates air inside the case 100 when the humidity inside the case 100 is 80 to 90%, and the humidity inside the case 100 is 25 to 45% Can be ventilated until it becomes.

In the intermittent ventilation step (S300), the case 100 may be opened for 30 seconds to 10 minutes so that the air inside the case 100 is ventilated.

Here, when the case 100 is ventilated until the humidity inside the case 100 becomes less than 25% or the ventilation duration exceeds 10 minutes, the case 100 is returned through the drying means 120 ), The amount of energy consumed thereby increases, and thus an economical problem may arise.

When the humidity inside the case 100 is more than 45% or the ventilation duration is less than 30 seconds, the drying efficiency of the red pepper 10 is lowered due to the humidity inside the case 100, There may be a prolonged problem.

As a result, in the intermittent ventilation process (S300), the ventilation of the case 100 is performed by setting the humidity inside the case 100 to 25 to 45% or opening the case 100 for 30 seconds to 10 minutes So as to be ventilated.

At this time, the intermittent ventilation process (S300) ventilates air inside the case 100 when the humidity inside the case 100 is 80 to 90%, and the humidity inside the case 100 is 25 to 45% Can be ventilated until it becomes.

Particularly, in order to optimize the drying potential of the red pepper 10 arranged in the case 100, the intermittent ventilation process (S300) Can be controlled.

At this time, when the humidity of the inside of the case 100 increases while the case 100 is closed and the rising rate of change is 1 to 5% per hour, the case 100 is opened and the case 100 ) Can be ventilated.

The case 100 may be closed and the case 100 may be opened when the rate of change of the downward change of the inside of the case 100 is 1 to 5 percent per hour in the ventilation state in which the case 100 is opened. The inside can be dried.

In addition, opening and closing of the case 100 may be performed only when the rising rate of change and the falling rate of humidity inside the case 100 are between 1 and 5% per hour. It is a matter of course that the case 100 can be opened and closed when the rate of change and the rate of change of the rate of descent are between 1 and 5% per minute.

Through this process, the energy consumed to dry the red pepper 10 can be reduced, and the drying time required for drying the red pepper 10 can be minimized.

Drying finishing step (S400)

The drying end step S400 includes a load cell 150 for confirming the dry state of the red pepper 10 to be dried by the drying step S200 and the intermittent ventilation step S300 by weight, And the drying unit 120 stops the operation of the red pepper 10 by the control unit 160. In this case,

If the water content of the red pepper 10 measured by the load cell 150 is in the range of 14% to 15%, the drying process (S400) may be performed through the transmitter 152 connected to the load cell 150 And transmit the drying status information of the red pepper 10 to the control unit 160.

That is, in the preparation step (S100), the moisture content and the weight of the red pepper (10) are measured before the red pepper (10) is stacked in the case (100) .

Then, when the red pepper 10 starts drying the red pepper 10 at a water content of 100% and the red pepper 10 has a weight of 14 to 15% of the red pepper 10, 150 transmits the weight information of the red pepper 10 to the controller 160 through the transmitter 152 connected to the load cell 150.

Then, the control unit 160 instructs the drying unit 120 to determine the operation of the drying unit 120, so that the operation of the drying unit 120 is stopped and the drying of the red pepper 10 is terminated.

The pepper drying method according to the present invention is a method of drying a large amount of red pepper through a dryer in a short time regardless of the environmental conditions such as weather and climate so that the minimum energy is consumed and the optimum drying efficiency of the red pepper is achieved .

Thus, the high-quality red pepper dried through efficient drying can be used as a material for various foods.

For this, in a preferred embodiment of the present invention, the drying step (S200) is performed by drying air (70 to 80 ° C) for 4 to 6 hours through a drying unit (120) comprising a heater (122) and a blower And a preliminary drying step (S210) for supplying the red pepper (10) arranged in the space (110) to dry the red pepper (10).

In the drying step S200, hot air of 50 to 70 DEG C is supplied to the pepper 10 until the water content of the pepper 10 becomes 14 to 15% after the initial drying step S210, 10) may be dried by a second drying step (S220).

The second stage drying step S220 is a subdividing drying step of supplying hot air to the pepper 10 while supplying warm air within 50 to 70 ° C to the pepper 10 while decreasing the temperature of the hot air gradually with time S230).

In addition, the intermittent ventilation process (S300) may be performed by ventilating the air inside the case 100 when the humidity inside the case 100 is 80 to 90%, and the humidity inside the case 100 is 25 to 45% Can be ventilated until it becomes.

In the intermittent ventilation step (S300), the interior of the case 100 can be ventilated by opening the case 100 for 30 seconds to 10 minutes.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example

Hereinafter, the configuration and operation of the present invention will be described in more detail with reference to preferred embodiments of the present invention.

It should be understood, however, that the present invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

The contents not described here are sufficiently technically inferior to those skilled in the art, and a description thereof will be omitted.

1. Drying of red pepper

Table 1 below shows the results of drying the pepper 10 according to the preferred embodiments 1 to 5 of the present invention and ventilating each time the humidity inside the case 100 becomes 80 to 90% The time required for drying, the time required for drying, and the humidity inside the case were measured.

In Table 1, the ventilation time is in second unit, the required power is kWh, the drying time is hr (hour), and the humidity is% in unit of case.

division Ventilation time (sec) Power Consumption (kWh) Drying time (hr) Humidity(%) Example 1 1200 25 28 20 Example 2 600 20 24 25 Example 3 60 10 18 30 Example 4 30 7 19 45 Example 5 10 5 25 60

Referring to Table 1, when the ventilation time of the pepper 10 is 1200 seconds, the amount of power consumed for drying the pepper 10 is 25 (kWh), and the pepper 10 is dried The required drying time required was 28 (hr), and the humidity (%) inside the case 100 was 20.

As the ventilation time decreases, the consumed power and the drying time become smaller and the humidity becomes higher. When the ventilation time is 10 (seconds), the consumed power consumption for drying the red pepper 10 is 5 (kWh) The drying time required for the red pepper 10 to be dried was 25 (hr), and the humidity (%) inside the case 100 was 60.

That is, if the ventilation time is too small, the amount of consumed power is reduced, but the humidity increases inside the case 100, and the time required for drying the red pepper 10 is rather increased.

As a result, in the pepper drying method according to the present invention, in order to optimize the efficiency of the drying time while consuming a reasonable amount of energy, the ventilation time during drying of the red pepper 10 is 30 to 600 (sec) 20 (kWh), and the drying time is required to be 19 to 24 (hr). At this time, the humidity inside the case 100 is preferably 25 to 45%.

Through the above drying method, in the present invention, it is possible to obtain economical effect to reduce the cost and time consumed in drying the red pepper by drying the red pepper through optimum energy utilization.

In addition, it is possible to obtain a technical effect of improving the quality of the red pepper while simultaneously drying a large amount of red pepper while minimizing occurrence of red pepper.

In addition, because it can dry large quantities of red pepper regardless of weather, climate and environment, it will be able to achieve the technological effect of continuously mass production while meeting the demand of red pepper.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It is to be understood that the invention may be embodied in many other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

S100: preparation step S110: drying preparation step
S120: Ventilation preparation step S130: Circulation preparation process
S140: Control preparation process
S200: drying step S210: early drying step
S220: Second half drying step S230: Subdivision drying step
S300: intermittent ventilation step S400: drying termination step
10: pepper
100: Case 102: Temperature sensor
104: Humidity sensor
110: drying space 120: drying means
122: heater 124: blower
130: partition wall 140: circulation passage
142: opening / closing valve
150: load cell 152: transmitter
160: Control section 162: Control panel
164: display window
170: Inflow hole 180: Discharge hole

Claims (10)

A preparation step (SlOO) for stacking and arranging the red pepper (10) to be dried in a drying space (110) provided inside a box-shaped case (100);
A drying step (S200) of supplying hot air to the pepper (10) having completed the preparation step (S100) through the drying means (120); And
An intermittent ventilation step (S300) in which air in the case (100) is intermittently discharged to the outside through the inside of the case (100) through the inside of the case (100) while the drying process (S200) proceeds;
After the intermittent ventilation step (S300)
A load cell 150 for checking the dry state of the red pepper 10 to be dried by the drying process S200 and the intermittent ventilation process S300, (S400) for terminating the drying of the red pepper (10) by the control unit (160) for stopping the operation of the drying unit (120) upon receiving the information,
The drying step (S200)
The air introduced into the case 100 is placed in the drying space 110 by hot air at 70 to 80 ° C. for 4 to 6 hours through the drying unit 120 including the heater 122 and the blower 124 (50) until the water content of the red pepper (10) reaches 14 to 15% after the initial drying step (S210); and a preliminary drying step (S210) of supplying the red pepper (10) The hot pepper 10 is supplied with the warm air of the hot pepper 10 to the second half drying step S220,
The intermittent ventilation step (S300)
The air in the case 100 is ventilated until the humidity inside the case 100 becomes 25 to 45 when the humidity inside the case 100 is 80 to 90,
In the drying termination step (S400)
When the moisture content of the red pepper 10 measured by the load cell 150 is 14 to 15, the drying state information of the red pepper 10 is transmitted to the controller (not shown) through the transmitter 152 connected to the load cell 150 160,
The preparation step (S100)
The inside of the case 100 is partitioned into a portion where the drying space 110 is formed and a portion where the drying means 120 is disposed through the partition 130. On the upper portion and the lower portion of the partition 130, (S110) for forming a circulation passage (140) for circulating the hot air generated in the case (120) inside the case (100)
The inflow hole 170 is pierced into the case 100 so that the air outside the case 100 can be introduced into a portion where the drying means 120 is formed, (S120) for venting the vent hole (180) to the case (100) so that the vent hole (180) can be discharged to the outside through the space (110)
A circulation preparing step S130 of arranging an on-off valve 142 for opening and closing a circulation passage 140 formed on upper and lower portions of the partition 130,
A temperature sensor 102 provided in the case 100, a control panel 162 connected to the humidity sensor 104 to control the internal state of the case 100 from the outside, And a control preparation step (S140) for connecting the display window (164) to the control part (160) and controlling the display window (164) through the control part (160)
In the second stage drying step (S220)
(S230) of supplying warm air within the range of 50 to 70 DEG C to the red pepper (10) and supplying warm air to the red pepper (10) while decreasing the temperature of the warm air gradually with time,
The intermittent ventilation step (S300)
When the case 100 is opened and ventilated in accordance with a change in humidity inside the case 100 and the rate of change of the change in the humidity of the case 100 increases between 1 and 5% 100) is opened to ventilate to lower the humidity,
The intermittent ventilation step (S300)
The case 100 may be closed in accordance with a change in humidity inside the case 100. When the rate of change of the downward change of the humidity of the case 100 is between 1 and 5% Is closed to increase the humidity.
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The intermittent ventilation step (S300)
Wherein the case (100) is opened for 30 seconds to 10 minutes so that the air inside the case (100) is ventilated.
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