Red chili is an agricultural product that contains high moisture. In this study, the drying process of red chili was conducted by using two methods which are conventional method of drying under the sun and by using swirling fluidized bed dryer. A fluidized bed column of 108 mm in diameter with slotted distributor of 45° inclination angles was used in the experiment. Result of drying by using conventional method showed that for 1kg of sample the drying time was 13 days with 212g weight reduction and the color of the red chili changed from red to dark red. Meanwhile for swirling fluidized bed dryer the time required was 4 days, 200g weight reduction and the color of red chili maintained. Based on the results obtained, the drying of red chili by using swirling fluidized bed dryer is more efficient as compared to drying by using conventional method.
The objective of the study is to investigate the effects of different drying processes (convective hot air, microwave, and fluidized bed drying) and combined drying methods on the drying characteristics and physical properties of the dried wheat and the power consumption of the dryers. The lowest moisture content and water activity values were observed for the 25min of drying in fluidized bed dryer (60°C) and following 16min in microwave dryer (540W). The lowest power consumption was observed in the 60°C-180W fluidized bed-microwave combination (0.77kWh) compared to the other combined trials. Keywords: wheat; convective drying; microwave drying; fluidized bed drying intermittent drying