การอบแห้งทุเรียนแผ่นด้วยไมโครเวฟร่วมกับลมร้อนโดยใช้เทคนิคการปรับลดระดับกำลังไมโครเวฟ

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Pangkanya, Suwit;Nathakaranakule, Adisak;Soponronnarit, Somchart

ปีที่เผยแพร่ (ค.ศ.): 2016

วารสาร: วารสารวิจัย มข. (ฉบับบัณฑิตศึกษา) (1906-201X)

Volume number: 16

Issue number: 3

หน้าแรก: 102

หน้าสุดท้าย: 111

นอก: 1906-201X

URL: file:///C:/Users/TCI_User/Downloads/99048-Article%20Text-247895-1-10-20170914.pdf

บทคัดย่อ

Combined microwave-hot air drying with constant and continuous-microwave power technique is commonly applied in the drying process. The disadvantage of this technique is product damages due to heat when using high microwave power. Thus, the objective of this work was to study the effect of a combined microwave-hot air (MWHA) with step down microwave power input technique and a hot air (HA) drying technique on the drying kinetic, qualities of dried product in terms of color, texture and specific energy consumption (SEC) of drying process. The results showed that dried durian chips from the step-down MWHA drying technique provided more drying rate than HA drying led to a shorter drying time. Meanwhile, an increase in the microwave power at the first stage of drying process in the step-down MWHA drying also helped increase drying rate. The step-down MWHA drying provided dried products with more lightness, greenness and crispness values but less yellowness and hardness values than the HA drying. The step-down MWHA drying technique also had lower SEC of drying process than HA drying. In addition, dried durian chips from the step-down MWHA were more lightness but less greenness, yellowness and crispness, but no significantly different in hardness when compared with commercial fried durian chips. Meanwhile, increasing in the microwave power at the first stage of step-down MWHA drying had no effect to the qualities in terms of color, hardness and crispness of dried durian chips but resulted in the decreasing of SEC. Moreover, the step-down MWHA at 800 W for 1 min followed by 400 W for 3 min and 250 W combined with hot air at 65 o C was the optimum condition for producing low-fat dried durian chip with the highest crispness and lowest SEC.

คำสำคัญ

Combined microwave-hot air drying, Step-down microwave power input drying technique