국내의 기상조건 및 벼의 수확후 처리여건에 적합한 곡물냉각기를 개발하고, 냉각능력, 재열능력, 가열능력, 소요전력 및 성능계수 등의 성능을 측정하여 설계조건에 적합한지를 분석하였다. 그 결과를 요약하면 다음과 같다. 압축기 무부하전자변과, 재열기 및 증발기에 고온고압의 냉매가스를 공급하여 냉각능력을 0∼100%까지 제어할 수 있고, 온도 5이상, 상대습도 54∼95%의 정온정습 공기를 발생할 수 있는 1일 최대 벼 200톤을 냉각할 수 있는 곡물

In order to produce the high-quality of dried red pepper with respect to a color and a taste we developed a automatic drier equipped with combined several heat energies(ADCHE). and compared the quality of ADCHE-treated red pepper with that of the pepper treated with conventional dryings such as natural, hot-air, and far-infrared ray dryings. The results obtained were as follows : (1) The contents of capsanthin varied significantly with drying methods within the range of 1.7 to 6. 4mg/g dry weight. The capsanthin level of red pepper treated with far-infrared ray drying was higher than that of the pepper treated with ADCHE showed the highest at 51.46mg/g dry weight of three drying methods. (2) As a result of determination of color intensity of-red-pepper using-a colorimeter, the red color intensity of the peppers was affected by drying methods irrespective of drying temperature, and especially a value of red pepper treated with ADCHE was appeared to be 19. 1, indicated that this pepper have the most bright color intensity. (3) The contents of soluble browing subatances increased with a increase in drying temperature, but L* value of red pepper treated with ADCHE was appeared to be 0.187, indicated that this red pepper have the most clear red color (4) The changes of capsanthin level of red pepper according to drying methodes did not show significantly, but generally a decreasing rate of capsanthin levels were lower in that order ADCHE