Drying by microwave energy of washed red pepper by ozonated water

In this thesis, a domestic microwave oven was used to dry red pepper flakes after washing it in 5-10 minutes with normal water corresponding of ozonated water. The main objective of this study was to determine the effects of the pulsing ratio (on time s/ off time s) on dryer time, energy consumption, and dried product quality in terms of color. Microwaves were applied as pulsed mode by using a special control device to control the on time and off time of microwave generators. Applied microwave pulsing ratio ( on time s, off time s) were continuous, 30/30, 30/45, 30/60, 45/30, 45/45, 45/60 respectively. The result shows that 45/45 application is best from all which consume less energy for to evaporate 1 kg water from the food.