THERMOPHYSICAL PROPERTIES OF HOT PEPPER DRIED BY MICROVAVE – CONVECTIVE METHOD WITH VARIABLE HEAT SUPPLY
The methods of carrying out experiments on determining the thermophysical characteristics of hot pepper have been worked out. The above characteristics have been determined by means of the Cossfield RT-1394H measuring device. As result of studies conducted the following thermophysical characteristics have been obtained: temperature conductivity coefficient, heat conductivity coefficient and specific mass heat capacity of fresh and dried hot pepper with the temperature interval of 93 –353 K. Analysis of the data obtained demonstrates that there is a linear dependence between thermophysical properties of hot pepper and temperature.