KR20210065710A - Solar Pepper Dryer Using Electromagnetic Wave - Google Patents

Abstract

The present invention relates to an apparatus for preparing sun-dried red peppers using electromagnetic waves, which corrects the color of red peppers by using electromagnetic waves and can automatically separate stalks. According to the present invention, the apparatus comprises: an external case; an opening/closing door; a magnetron emitting electromagnetic waves for drying red peppers into the drying room; a blower; an exhaust port; a temperature measuring instrument; a scale unit; and a drying control controller controlling the magnetron and the blower on the basis of the temperature measured by the temperature measuring instrument and the weight of red peppers measured by the scale unit.

Description

Solar Pepper Dryer Using Electromagnetic Wave

The present invention can correct the color of dried red pepper using electromagnetic waves, and relates to a solar pepper red pepper dryer using electromagnetic waves that can automatically separate red pepper stalks.

In general, the solar candle drying method, which is naturally dried by the wind, produces the best quality dried peppers, but it requires a large drying space with good sunlight and ventilation, as well as the effect of changes in the weather. It requires a long drying period, and there was a difficulty in securing manpower to rely on pure manpower for the entire drying process.

Accordingly, a method of drying the red pepper by heating it with a hot air for artificially drying the red pepper is widely used.

However, when the red pepper is heated by a hot product, the sugar of the pepper is carbonized by the heat, and a browning phenomenon in which the color of the red pepper changes to black occurs, or there is a problem in that the red pepper phenomenon that changes downward due to discoloration due to overheating occurs.

In order to solve this problem, in the prior art, "agricultural products dryer using microwaves" of Korean Patent No. 10-1578687 (announcement on December 18, 2015) has been disclosed.

The above-mentioned conventional agricultural products dryer using microwaves creates a vacuum atmosphere by means of a vacuum pump, so that high-quality dried products can be obtained and quick drying is possible, and microwaves are uniformly injected through the inlet holes formed in the partition plate to be uniform. While the drying was possible, the continuous drying and drying conditions could be easily grasped by the water discharge means, thereby making maintenance easier.

However, the conventional dryer for agricultural products using microwaves emits microwaves so that the magnetron that emits microwaves is directed downward, so it is difficult for microwaves with straightness to flow into the inside of the drying room, making uniform drying difficult. Because it is dried, it is not possible to prevent color change such as browning or red pepper phenomenon, and there is no function to separate the red pepper stems in the process of drying the peppers, so it is inconvenient to separate the red pepper stems by a separate manpower. .

The present invention has been devised to solve the above problems, and the problem to be solved by the present invention is not only can heat the red pepper uniformly by electromagnetic waves, but also minimize the change in the color of the red pepper during the drying process of the red pepper and browning. Providing a dry red pepper dryer using electromagnetic waves that not only can produce high-quality dried peppers that maintain a bright red color like solar vinegar by correcting the red color, but also can easily trim dried peppers by separating the red pepper stalks during the drying process. The purpose.

Taeyangcho red pepper dryer using electromagnetic waves according to an embodiment of the present invention for achieving the above object is an exterior case in which a drying chamber is formed, an opening and closing door installed in the exterior case to open and closing the drying chamber, and the opening and closing door A magnetron installed on both sides of the exterior case to emit electromagnetic waves for drying red pepper into the inside of the drying chamber, a blower installed in the lower portion of the exterior case to supply air to the drying chamber, and installed on the top of the exterior case An exhaust port for discharging the air supplied to the inside of the drying room by the blower to the outside, a temperature measuring device for measuring the temperature of red pepper brought into the drying room, measuring the weight of the red pepper brought into the drying room and measuring the weight of the red pepper A scale for measuring the dried weight, and a drying control controller for controlling the magnetron and the blower based on the temperature measured by the temperature measuring device and the weight of the red pepper measured by the scale, wherein the drying control controller comprises: Measure the moisture content of the pepper based on the changed weight of the pepper measured in the scale, and if the moisture content of the pepper is in the range of 50% or more and 55% or less, stop the operation of the blower and operate the magnetron to operate the pepper A color correction step of discoloring the browned color of the red pepper by rapidly heating the red pepper for a preset time to reach the temperature of 70 ℃ or more and 75 ℃ or less, and the moisture content of the pepper is 42% or more and 48% or less If it falls within the range, the hot pepper is rapidly heated for a preset time so that the temperature of the pepper reaches a temperature range of 75 ℃ or more and 80 ℃ or less by stopping the operation of the blower and operating the magnetron to rapidly expand the moisture inside the pepper It includes a spigot separation step of separating the red pepper stems from the red peppers by the expansion force in the form to be made.

According to the present invention, a reflecting plate is installed in front of the magnetron to reflect the emitted electromagnetic waves in various directions, so that the red pepper can be heated and dried uniformly, but also air is circulated by a blower, and the red pepper is heated by electromagnetic waves. It can produce fast and high-quality dried peppers.

In addition, in the process of drying, the red pepper can be rapidly heated according to the moisture content to correct the color of the browned red pepper to a bright red color like solar vinegar, and the red pepper stem can be separated by water expansion to cut the dried red pepper. The trouble of having to separate the

1 is a perspective view showing a red pepper in a dried state by a Taeyangcho pepper dryer using electromagnetic waves according to an embodiment of the present invention.
Figure 2 is a perspective view showing a solar vinegar red pepper dryer using electromagnetic waves according to an embodiment of the present invention.
Figure 3 is a front cross-sectional view showing a solar vinegar red pepper dryer using electromagnetic waves according to an embodiment of the present invention.
Figure 4 is a side cross-sectional view showing a solar vinegar red pepper dryer using electromagnetic waves according to an embodiment of the present invention.
Figure 5 is a side cross-sectional view showing the action of the reflector of the solar pepper dryer using electromagnetic waves according to an embodiment of the present invention.
Figure 6 is a perspective view showing the suction port of the solar pepper dryer using electromagnetic waves according to an embodiment of the present invention.
7 is a control flow chart by the drying control controller of the solar pepper dryer using electromagnetic waves according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.

1 to 3 , the solar vinegar red pepper dryer 100 using electromagnetic waves according to an embodiment of the present invention may include an exterior case 110 .

The exterior case 110 may have a drying chamber 111 for drying the red pepper 10 formed therein.

The exterior case 110 may be painted with an electromagnetic wave reflective paint capable of reflecting electromagnetic waves from the inside in order to prevent electromagnetic waves, which will be described below, from leaking to the outside.

On the front side of the exterior case 110, an entrance may be formed for bringing in the red pepper 10 into the drying chamber 111 or for unloading the brought in pepper 10, and a door for opening and closing the entrance may be installed at the entrance. .

In the upper portion of the outer case 110, a power receiving unit 112 in which an operation panel for operation, a drying control controller 155, and a power supply device 150 for supplying power are installed is partitioned from the drying chamber 111, can be formed.

A mounting rack capable of mounting the drying tray 120 for placing the red pepper 10 in a multi-stage type may be installed in the drying chamber 111 .

The drying tray 120 can be easily ventilated to dry the red pepper 10 so that it can be mounted on a mounting rack so as to be spaced from the inner wall of the drying chamber 111 by about 50 mm from the top, bottom, left, right, front, and rear. have.

The drying tray 120 may be formed by perforating a network shape or a plurality of holes so that air can easily flow to dry the red pepper 10 .

As shown in FIG. 6 , a suction port 113 through which external air is sucked may be formed in the lower portion of the outer case 110 , and a blower 140 for forcibly suctioning air may be installed in the suction port 113 . In addition, a screen net 113a formed with a hole of a preset size so that electromagnetic waves emitted into the drying chamber 111 do not flow out through the suction port 113 may be installed in the portion where the blower 140 is installed.

In addition, an exhaust port 115 for discharging the internal material of the drying chamber 111 to the outside may be formed on the upper surface of the outer case 110 , and electromagnetic waves are also externally transmitted through the exhaust port 115 at the exhaust port 115 . A screen net (115a) having a hole of a preset size to prevent it from leaking may be installed.

In this case, the preset size of the hole may be smaller than the size of approximately 2 mm.

In addition, a cooling suction hole 117 for sucking external air for cooling the power supply device 150 is formed on the front surface corresponding to the power receiving part 112 of the external case 110 to the power receiving part 112 . and a cooling fan 145 for forcibly introducing external air into the power receiving unit 112 may be installed in the cooling suction hole 117 .

In addition, on both sides of the external case 110 corresponding to the power accommodating part 112 , the air supplied to the power accommodating part 112 by the cooling fan 145 is discharged after heat exchange with the power supply 150 . can be formed.

In FIGS. 3 to 5 , the solar cell pepper dryer 100 using electromagnetic waves according to an embodiment of the present invention may include a magnetron 130 .

The magnetron 130 emits electromagnetic waves into the drying chamber 111 to heat the red pepper 10 brought into the drying furnace by the electromagnetic waves.

A plurality of magnetrons 130 may be installed on both sides around the entrance and exit of the exterior case 110 , and a plurality of magnetrons 130 may be installed vertically on each side.

In the embodiment, the magnetron 130 is a magnetron 130 having an output of 300W in the form of 2X2 horizontally and vertically on either side so that electromagnetic waves can be equally emitted from each side of the outer case 110 Two magnetrons 130 and an output of 400W By installing two magnetrons 130 with a , one side emits an electromagnetic wave with an output of 1400W, and the other side emits an electromagnetic wave with an output of 1400\ at the same location and number to emit an electromagnetic wave with an output of 2800W in total.

The magnetron 130 having an output of 2800W configured as in the embodiment can dry the biological pepper 10 of 20-25Kg for approximately 2 hours.

Here, the magnetron 130 may have different installation numbers, positions, and outputs depending on the amount of the biological pepper 10 carried in, and since the technology for emitting electromagnetic waves from the magnetron 130 is a known technology, a detailed description thereof will be omitted.

As shown in FIG. 5 , the magnetron 130 may include a reflector 135 .

The reflecting plate 135 is disposed in front of the electron gun 131 of the magnetron 130 so that the electromagnetic wave emitted from the electron gun 131 can be uniformly reflected and spread in the drying chamber 111. The electron gun 131 is installed in the drying chamber 111 ) can be reflected laterally.

The reflection plate 135 may be painted with a paint that reflects electromagnetic waves, and the reflection plate 135 may be formed of a metal material that does not transmit electromagnetic waves.

The reflection plate 135 may be installed for each of the plurality of magnetrons 130, and the reflection plate 135 emits electromagnetic waves to the magnetron 130 facing any one of the magnetrons 130 to prevent collisions or crosstalk of the mutually emitted electromagnetic waves. It can also perform a function to prevent this from happening.

As shown in FIG. 3 , the solar vinegar red pepper dryer 100 using electromagnetic waves according to an embodiment of the present invention may include a temperature measuring device 160 .

The temperature measuring device 160 may measure the temperature of the red pepper 10 filled in the drying tray 120 and provide the measured temperature to the drying control controller 155 to be described below.

The temperature measuring device 160 may be coated with a reflective paint that reflects electromagnetic waves or a coating for blocking electromagnetic waves so as not to be heated by the electromagnetic waves emitted from the magnetron 130 , and the temperature measuring device 160 is dried in the drying room 111 . In the state in which the tray 120 is carried in, it is inserted into the central part of the red pepper 10 accommodated in the drying tray 120 located in the center, or is inserted into the center of each drying tray 120 to measure the temperature. can do.

Here, when measuring the temperature in each drying tray 120 , the drying control controller 155 obtains the average of the temperatures measured in each drying tray 120 and can be measured as the temperature value of the whole red pepper 10 . connect.

As shown in FIG. 3 , the solar vinegar red pepper dryer 100 using electromagnetic waves according to an embodiment of the present invention may include a scale unit 170 .

The scale unit 170 may measure the weight of the loaded pepper 10 , and may provide the measured weight to the drying control controller 155 .

On the other hand, the scale unit 170 measures the weight brought in in the form of measuring the weight after the red pepper 10 is brought in in a state where the weight of the Taeyangcho pepper dryer 100 is set to 0, and the red pepper 10 is brought in again. The dried weight of the red pepper 10 may be measured in the form of measuring the changed weight by drying the red pepper 10 by setting the weight in the dried state to 0 again.

In addition, the weight provided by the scale unit 170 is provided to the drying control controller 155 , and the drying control controller 155 may measure a change in moisture content based on the provided weight.

For example, if the weight of the red pepper 10 brought in from the scale unit 170 is measured to be a total of 20 kg, the scale unit 170 is set to 0, and the weight measured after drying of the pepper 10 is -2 kg It can be determined that the moisture content of 10% has decreased.

The reference moisture content of red pepper (10) is set to 83%, which is the average moisture content of biological red pepper (10) described in the Food and Drug Administration issued by the Ministry of Food and Drug Safety, and the moisture content obtained by the weight measured according to this average moisture content is added or subtracted. It is possible to measure the moisture content of the red pepper (10).

As shown in FIGS. 3 and 7 , the solar vinegar red pepper dryer 100 using electromagnetic waves according to an embodiment of the present invention may include a drying control controller 155 .

The drying control controller 155 may control the blower 140 and the magnetron 130 based on the temperature measured by the temperature measuring device 160 and the weight measured by the scale unit 170 .

The drying control controller 155 operates the magnetron 130 to dry the red pepper 10 brought into the drying chamber 111 by electromagnetic waves, and operates the blower 140 to bring in external air, The red pepper 10 brought in in the form of discharging the air containing moisture to the outside can be dried.

The drying control controller 155 operates the first magnetron and the blower 140 together to circulate air to maintain the condition that the heated temperature of the red pepper 10 does not exceed 60 ° C, that is, 60 ° C or less. .

As shown in Figure 7, the drying control controller 155, when the weight measured by the scale unit 170 is reduced in the range of 28% or more and 33% or less of the weight of the first biological pepper 10, that is, biological pepper When the average moisture content of (10) is 83%, when the moisture content is reduced by 28% or more and 33% or less and the moisture content of the dried red pepper 10 is in the range of 50% or more and 55%, the color correction step (S10) ) can be done.

In the color correction step (S10), the operation of the blower 140 is stopped, and only the magnetron 130 is operated so that the temperature of the red pepper 10 measured by the temperature measuring device 160 falls within the range of 70 ℃ or more and 75 ℃ or less. The red pepper 10 can be rapidly heated for a preset time.

As in the color correction step (S10), when the temperature of the red pepper 10 is rapidly heated, the original dark red color of the pepper 10 as well as the sugar (free sugar) contained in the red pepper 10 during the drying process is heated. The browning phenomenon, which appears weakly due to temperature, can be corrected to a bright red color like the sun grass as it is discolored by rapid heating.

If, when the color correction step (S10) is performed when the moisture content of the dried red pepper 10 is less than 50%, the moisture content of the red pepper 10 is high, so the effect of color correction is insignificant, and when the moisture content exceeds 55% , color correction is not performed due to low moisture content.

In addition, when the temperature at which the red pepper 10 is rapidly heated in the color correction step (S10) is less than 70 ° C, the effect of color correction is insignificant, and when it exceeds 75 ° C, the temperature is high and browning may occur.

Here, in the color correction step (S10), the drying control controller 155 is rapidly heated by the magnetron 130 only to correct the color of the red pepper 10, and the preferable moisture content of the red pepper 10 is 53%, and the magnetron 130 ), the temperature for rapid heating by 72°C may be the optimal condition for color correction.

The effect of color correction in the color correction step ( S10 ) will be described in more detail when the following operations and effects are described.

On the other hand, when the color correction step (S10) is performed for a preset time and is completed, the drying control controller 155 operates the blower 140 together with the microron again to the temperature of the red pepper 10 measured by the temperature measuring device 160. The air is circulated and dried in the drying chamber 111 under the condition that the temperature does not exceed 60°C.

As shown in Figure 7, as the pepper 10 is dried, when the weight measured by the scale unit 170 is reduced in the range of 35% or more and 41% or less compared to the weight of the first biological pepper 10, that is, the biological When the average moisture content of the red pepper 10 is based on 83%, the moisture content is reduced by 35% or more and 41% or less, and when the moisture content of the dried red pepper 10 is in the range of 42% or more and 48%, the drying control controller ( 155) performs the faucet separation step (S30).

The faucet separation step (S30) stops the operation of the blower 140 and operates only the magnetron 130 so that the temperature of the pepper 10 falls within a temperature range of 75 ℃ or more and 80 ℃ or less. 10) can be heated rapidly.

When the moisture content of the red pepper 10 is 42% or more and less than 48% in the stalk separation step (S30), when it is rapidly heated to a temperature range of 75 ℃ or more and 80 ℃ or less, the internal moisture of the pepper 10 rapidly expands and the red pepper (10) As the internal pressure of the pepper rises, the pressure is concentrated on the coupling part of the red pepper skin 11 and the red pepper stem 15 having a relatively low moisture content in the pepper 10, and the red pepper stem 15 can be separated from the pepper 10. .

At this time, since the red pepper core 13 also has a higher moisture content than the red pepper epidermis 11 , the red pepper core 13 may be separated from the red pepper epidermis 11 by shrinkage due to the rapid drying of the red pepper epidermis 11 .

If the water content of the dried red pepper 10 is less than 42%, when the stem separation step (S30) is performed, the water content of the pepper 10 is small, and the water expansion does not occur, so the red pepper stem 15 is not separated, When the water content exceeds 48% and the stem separation step (S30) is performed, the red pepper stem 15 is not easily separated because the water content of the red pepper stem 15 is high.

In addition, when the temperature at which the hot pepper 10 is rapidly heated in the stem separation step (S30) is less than 75 ° C, the expansibility of water is low and the pepper stem 15 is not separated, and when it exceeds 80 ° C, the expansibility of water is If it is too high, the separation of the red pepper stem 15 as well as the popping of the pepper 10 occurs.

Here, the preferable moisture content of the red pepper 10 that corrects the color of the red pepper 10 by rapidly heating the drying control controller 155 only by the magnetron 130 in the spigot separation step (S30) is 38%, and the magnetron 130 ), the temperature at which the rapid heating is performed may be an optimal condition for separating the red pepper stem 15 to be 76°C.

The effect of the tap separation step (S30) in the tap correction step will be described in more detail when explaining the following actions and effects.

On the other hand, the drying control controller 155 operates the blower 140 together with the magnetron 130 again when the faucet separation step S30 is performed for a preset time and the temperature of the drying chamber 111 does not exceed 60 ° C. The air in the drying chamber 111 is circulated under the condition that it does not, and the drying is performed until the moisture content of the red pepper 10 is less than 16% according to the weight of the red pepper 10 measured in the scale unit 170, and The drying of the pepper (10) is terminated by stopping the operation of the blower (140) and the magnetron (130).

The operation and effect between each component described above will be described.

Taeyangcho pepper dryer 100 using electromagnetic waves according to an embodiment of the present invention opens the opening and closing door 119 in a state in which the biological red pepper 10 is spread in a drying tray 120 with a thickness of about 4 cm to open the drying chamber ( 111) Bring the pepper (10) into the interior.

The scale unit 170 sets the weight before loading of the biological pepper 10 to 0, measures the weight after loading the biological pepper 10 and provides it to the drying control controller 155, and the weight of the biological pepper 10 When is measured, the weight is set to 0 again, and the weight of the red pepper 10 during drying is measured in real time and provided to the drying control controller 155 .

When the red pepper 10 is brought into the drying chamber 111, the temperature measuring device 160 for providing the temperature of the red pepper 10 when it is dried by the drying control controller 155 in each drying tray 120 is inserted. Seals the entrance with the opening and closing door 119, and operates the Taeyangcho red pepper dryer 100 using the drying control controller 155.

When the Taeyangcho pepper dryer 100 is operated, the drying control controller 155 regulates the output of the magnetron 130 and emits electromagnetic waves through the electron gun 131 into the drying chamber 111 to reduce the drying temperature of the pepper 10 to 60 Keep the temperature below °C.

At this time, the drying temperature of the red pepper 10 can be arbitrarily set in the drying control controller 155, but if the drying temperature exceeds 60 ℃, there is a risk of discoloration such as browning, so drying at a temperature of 60 ℃ or less it is preferable

The drying controller operates the cooling fan 145 together with the operation of the magnetron 130 to supply external air through the cooling suction hole 117 to the power receiving unit 112 partitioned from the drying chamber 111, The power supply unit 150 is cooled by heat exchange with the power supply unit 150 installed in the power receiving unit 112 , and then discharged through the discharge hole 118 .

And, the electromagnetic wave emitted from the magnetron 130 is reflected by the reflecting plate 135 installed in front of each electron gun 131 and is reflected at various angles in the drying room 111 instead of being concentrated in any one place in the drying room 111. The carried in red pepper 10 can be heated uniformly.

At the same time, the drying control controller 155 operates the blower 140 to suck in external air into the drying chamber 111 through the suction port 113, and the suctioned air absorbs moisture from the pepper 10 to the exhaust port 115. It is exhausted through the to perform drying.

On the other hand, when the red pepper 10 is dried and the weight measured by the scale unit 170 decreases in the range of 28% or more and 33% or less of the initial weight, the water content of the pepper 10 is 28 with respect to the standard water content (83%). % or more and 33% or less, that is, it is determined that the moisture content of the red pepper 10 is in the range of 50% or more and 55% or less, and the drying control controller 155 performs a color correction step (S10).

The color correction step (S10) increases the output of the magnetron 130 in a state in which the operation of the blower 140 is stopped so that the red pepper 10 can be rapidly heated to increase the temperature of the red pepper 10 to 70 ℃ or more and 75 ℃ or less. The red pepper 10 is heated for a preset time to fall within the temperature range of the red pepper 10 to correct the color of the red pepper 10 to bright red, such as solar candle.

Here, when the water content of the red pepper 10 is 50% or more and 55% or more, when the red pepper 10 is rapidly heated to a temperature in the range of 70° C. or more and 75° C. or less, the agglomerated sugar of the part browned by the sugar is melted by heat. As it flows, the color of the red pepper 10 can be corrected because it spreads widely in the red pepper epidermis 11 and the slightly browned color becomes pale.

In addition, when the red pepper 10 is rapidly heated in the color correction step ( S10 ), it is possible to prevent browning due to the propagation of the fungus while the fungus of the red pepper 10 , which causes browning, disappears.

Then, when the color correction step (S10) is completed, the drying control controller 155 operates the blower 140 again, circulates the air in the drying chamber 111, and lowers the output of the magnetron 130 to the temperature at which it was initially dried. and dried at the same temperature (temperature below 60°C).

On the other hand, when the weight measured by the scale unit 170 by continuously performing drying is reduced to a range of 35% or more and 41% or less compared to the initial weight, that is, the dried pepper (moisture content is reduced by 35% or more and 41% or less) When the moisture content of 10) is in the range of 42% or more and 48% or less, the drying control controller 155 performs the faucet separation step (S30).

The faucet separation step (S30) increases the output of the magnetron 130 in a state in which the blower 140 is stopped so that the red pepper 10 can be rapidly heated, thereby increasing the temperature of the pepper 10 to 75 ℃ or more and 80 ℃ or less. The hot pepper 10 is heated for a preset time to belong to the temperature range of the pepper 10 to separate the red pepper stem 15 from the pepper (10).

Here, when the red pepper 10 is rapidly heated in the stem separation step (S30), the red pepper stem 15 and the red pepper cuticle 11 expand differently depending on the difference in water content between the red pepper stem 15 and the red pepper epidermis 11. 15) is easily separated.

At this time, since the red pepper core 13 has a higher water content than the red pepper skin 11, the red pepper core 13 may be separated from the red pepper skin 11 while rapidly heating.

In this way, when the red pepper stem 15 is separated from the red pepper 10 , there is no need to perform an operation to separate the red pepper stem 15 after drying.

When the faucet separation step (S30) is completed, the blower 140 is operated again and the output of the magnetron 130 is adjusted so that the temperature of the red pepper 10 is heated to the same temperature (temperature of 60° C. or less) as the temperature at which it was initially dried. do.

Thereafter, when the moisture content of the red pepper 10 through the scale unit 170 is less than 16%, the drying control controller 155 stops the operation of the blower 140 and the magnetron 130, and the opening and closing door 119 is closed. The drying of the red pepper 10 is completed in the form of opening the drying tray 120 and taking it out from the drying chamber 111 .

The present applicant performed the following tests to determine the temperature conditions and moisture content of the color correction step (S10) and the faucet separation step (S30) of the present invention.

The test used the Taeyangcho red pepper dryer 100 according to the embodiment, and the average value is shown in the table below by repeating the test 5 times each according to the amount of each different red peppers 10 brought in.

Each test is data measured every 20 minutes, and the drying tray 120 for each weight was divided into two stages and brought into the drying chamber 111, and the color change of the red pepper 10 was observed with the naked eye.

Table 1 is the average data of 5,280 g of fresh pepper (10) and repeated testing 5 times with the same weight. occurred, and some browning occurred in the lower part of the sample in Test No. 7.

In Test No. 8, a phenomenon occurred in the lower part of the red pepper 10, in Test No. 9, browning occurred in the middle of the red pepper 10, and in Test No. 10, browning occurred in the upper part of the red pepper 10.

Herein, the phenomenon is a phenomenon in which, when exposed to high temperatures for a long time, the pigment of the red pepper 10 is destroyed and changed downward.

Table 2 is the average data of 5,160 g of biological red pepper (10) brought in and repeated 5 times with the same weight. In test 4, the dark red color of the red pepper (10) shows the color of the red pepper (10) The phenomenon occurred, and in Test No. 7, the red pepper stalks 15 were separated from most of the peppers 10, and there was no browning phenomenon and no browning phenomenon during the entire test process.

Table 3 is the average data of repeated testing 5 times with the same weight by bringing in 7,210 g of biological red pepper (10), and the phenomenon of color correction in which the dark red of red pepper (10) shows red pepper (10) color in test 4 This occurred, and in Test No. 5, the red pepper stalk 15 was separated from most of the peppers 10, and the spigot separation phenomenon occurred, and the browning phenomenon and the yellowing phenomenon did not occur during the entire test process.

Table 4 is the average data of repeated testing 5 times with the same weight by bringing in 9,980 g of biological red pepper (10). In test 4, dark red red pepper is partially browned slightly during drying. The color correction phenomenon that is corrected to the color of (10) occurred, and in test 5, the red pepper stem 15 was separated from the red pepper 10, and the browning phenomenon and the yellowing phenomenon occurred during the entire test process. Did not do it.

As seen from the above test results, as in the conditions in Test No. 5 of Table 2, Table 3, and Table 4 except for Table 1, the moisture content of the red pepper 10 is 50% or more and 55% or less, and the red pepper (10) When the temperature of 70 ℃ or more and 75 ℃ or less range, a color correction phenomenon in which the browned color is corrected to the color of the red pepper 10 occurred.

In addition, like the conditions in Test No. 5 of Table 1, Test No. 7 of Table 2, Test No. 5 of Table 3, and Test No. 5 of Table 4, the moisture content of red pepper 10 is 42% or more and 48% or less, red pepper When the drying temperature of (10) was 75° C. or more and 80° C. or less, a separation phenomenon in which the red pepper stem 15 was separated occurred.

Therefore, the solar vinegar red pepper dryer 100 using electromagnetic waves according to an embodiment of the present invention can not only dry the red pepper 10 according to electromagnetic waves and air circulation of the blower 140 to perform drying quickly, but also color correction. Through the steps, it can be dried by correcting the color of the red pepper (10) like solar vinegar.

In addition, it is possible to eliminate the hassle of cleaning the dried red pepper 10 by separating the red pepper stem 15 by thermal expansion through the stem separation step (S30).

Although the embodiment of the present invention has been described above, the scope of the present invention is not limited thereto, and it is easily changed by a person skilled in the art from the embodiment of the present invention and recognized as equivalent. including all changes and modifications to the scope of

100: Taeyangcho pepper dryer 110: external case
111: drying room 112: power receiving part
113: inlet 113a, 115a: screen net
117: cooling suction hole 118: exhaust hole
119: opening and closing door 120: drying tray
130: magnetron 131: electron gun
135: reflector 140: blower
145: cooling fan 150: power supply
160: temperature measuring instrument 170: balance unit

Claims (1)

An exterior case with a drying room where red pepper is brought in
an opening/closing door installed in the exterior case to open and close the drying chamber;
Magnetrons installed on both sides of the exterior case around the opening and closing door to emit electromagnetic waves for drying red pepper into the interior of the drying chamber,
a blower installed in the lower part of the outer case to supply air to the drying chamber;
an exhaust port installed on the upper part of the outer case to discharge the air supplied to the inside of the drying chamber by the blower to the outside;
A temperature measuring device for measuring the temperature of the red pepper brought into the drying room,
A scale unit for measuring the weight of the red pepper brought into the drying room and measuring the dried weight of the red pepper,
A drying control controller for controlling the magnetron and the blower based on the temperature measured by the temperature measuring device and the weight of the red pepper measured by the scale,
The drying control controller
Measure the moisture content of the red pepper based on the changed weight of the pepper measured in the scale, and if the moisture content of the red pepper is in the range of 50% or more and 55% or less, stop the operation of the blower and operate the magnetron to operate the pepper A color correction step of discoloring the browned color of the red pepper by rapidly heating the red pepper for a preset time to reach a temperature of 70 ° C. or more and 75 ° C. or less, and
When the moisture content of the red pepper is in the range of 42% or more and 48% or less, stop the operation of the blower and operate the magnetron to increase the temperature of the pepper to a temperature range of 75 ℃ or more and 80 ℃ or less for a preset time. Taeyangcho red pepper dryer using electromagnetic waves, characterized in that it comprises the step of separating the red pepper stems from the red peppers by the expansion force in the form of rapidly expanding the moisture inside the peppers by rapidly heating the peppers.

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