Study of the drying kinetics of red chili (Capsicum annuum) in an indirect solar dryer tunnel type

Abstract

The drying process is very intensive in energy consumption. Mexico is a major producer of food, especially of varieties of chilies, with quality culinary and medicinal properties. The 65% of the national market as a dry product, which gives a benefit. In the drying process, the convective technology was used, using a horizontal tunnel with direct solar heating air. The kinetics of the solar dryer with direct heating is possible, with an average drying time of 16 hours of solar irradiance. The tests were performed in Temixco, Morelos, Mexico, located at 18 º 51 'of LN and 99º 14' of LO, with average values of 850 W/m2 irradiance maximum. The chamber temperatures were in a range between 31 and 45 °C. The air velocity range was set between 1.3 and 2.4 m/s. Final moisture contents of the dried chili were obtained in a range between 8% and 6% h.b. with an average drying velocity of 4.7 humidity degree/h. The solar direct drying is a technology that allows recovering and trying different agricultural surpluses and could promote the establishment of agro-industries.