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김부철(Bu Chul Kim),장재철(Jeachul Jang),이임경(Imkyeong Lee),박윤철(Youn Cheol Park) 대한설비공학회 2021 설비공학 논문집 Vol.33 No.10
In the Korean food culture, chili peppers (Capsicum annuum L.) are often used to make spicy seasonings. These peppers are mainly used in the powdered form, obtained as a result of a drying process and chili peppers powders generally have a moisture content of 14-20%. Chili peppers are dried naturally using solar radiation (sunlight) or using dryers. Dryers are used to reduce the drying time as compared to the natural drying method. In this paper, a membrane-heat pump hybrid dryer was developed in order to find efficient drying methods by controlling the membrane and heat pump. Furthermore, the drying energy calculation method was proposed in the drying process. The results showed that the cross over control method used 20.5% more drying energy as compared to the time control method.