Using infrared technics for drying of red pepper, apple and leek

In this study; the effect of infrared power and air velocity on dry chracteristics and drying rate of red pepper, apple and leek slices were determined. Also, effect of infrared power and air velocity on drying time, specific consumption power, color ( L, a, b, PE, croma, hue angle), shrinkage, rehidration rate, vitamin C parametters were examined. This drying study has been realized red pepper, apple and leek sileces drying at the different drying air velocity and infrared lamp power (1,0;1,5 and 2,0 m/s, 300, 400 and 500 W) a drying system model equiped with two incandescent lamp developed. As a result of the experiments at the 300, 400, 500 W constant power values; Drying time values for red pepper sileces were changing between 213-297 min, 213-297min, 196-230 min, drying time values for apple sileces were changed between 198-274 min, 171-261 min, 137-170 min, drying time values for leek sileces were changed between 305-341 min, 295-244 min, 183-241 min, Product drying time increasing with increasing drying air volicity, decreasing With increasing infrared lamp power, Drying air volicity of red pepper, apple and leek slices increased with incresing rate infrared power. As a result of the experiments; at the 300, 400, 500 W constant power values; Spesific energy consumption values for red pepper sileces were changed between 16,62-27,31 MJ/kg, 17,02-21,27 MJ/kg, 17,65-19,51Mj/kg. spesific energy consumption values for apple sileces were changed between 13,67-19,00 MJ/kg, 16,42-24,21 MJ/kg, 15,81-19,50 MJ/kg, specific energy consumption values for leek sileces were changed between 19,18-19,15 MJ/kg, 15,01-22,56 Mj/kg, 18,02- 25,84 MJ/kg Product specific energy consumption values increased with increasing drying air volicity, decreasing with increasing infrared lamp power. It can be said specific energy consumption depending on optimization of infrared power and drying time. Shrikage constant of red pepper at the constant infrared power was decreased with air velocity increasing, for leek slices don?t gouge changing in shrinkage. Rehidration rate of red pepper was deccreased with drying air velocity increasing, increased with lamp power increasing. Before and after drying, color parameters of product were chaged little. Key words: ?nfrared drying, drying chracteristics, drying rate, specific energy consumption, rehydration, red pepper, apple, leek