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In this study, the possibilities of drying the spices in Kahramanmaraş at the scale of the Red Pepper on a scale with plastic-covered high tunnel greenhouse type dryer were investigated. For this purpose, the red pepper was cut into two pieces, the seed house was removed and the shelves were placed in the vertical direction with 30 cm intervals in which the shelves were arranged at intervals of 2, 3, 4 and 5 kg / m2 density of the shelves in the greenhouse were layered in thin layers. The drying was continued until a fifth of the mass of the material laid on the shelves was reduced. This time corresponds to the first five to six hours of drying. The ambient temperature rises to 55-65°C during the whole day. The products are dried in 26-27 hours in drying trials in first and second. Products which dried in the greenhouse have been exposed to approximately 2-4% more moisture loss than the products that are dried on a shelf 50 cm high from the ground. It has been determined that the optimum loading capacity can be increased to 187.5 kg in terms of technical and economic performance criteria taken into consideration in the red pepper drying study carried out in 3 different periods. If the floor area and height of the plastic tunnel are evaluated effectively and furthermore, this figure will increase in a commercial tunnel of plastic. On the other hand, according to the results obtained in the first period with the optimum loading capacity calculated, it is determined that the plastic tunnel dryer can meet the first investment, operation and fixed expenses in a season and it is a profitable investment.
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