Drying of a Long Pepper Herb at Low Temperature and Relative Humidity
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Abstract
The objective of this research was to determine the influencing factors and an appropriate mathematical model for drying long pepper herb. Drying long pepper herb with a low-temperature air type at low relative humidity where the air temperature and humidity are controlled by a humidity controller developed from an indoor air conditioner working with a heating coil. The results showed that the relative humidity of the air was the influencing factor that affects the drying time and the effective moisture diffusivity. If the air relative humidity was decrease, the drying rate and the effective moisture diffusivity will also be increased, and the drying time is shortened. The good values for this experiment were that the maximum value of the drying rate was 0.13 h-1, the effective moisture diffusivity was 11.156264 × 10-12 m2/s, the shortest drying time was 74 hours at 30 degrees Celsius with 30% of the air relative humidity. However, considering the energy consumption, it was found that the air humidity factor of 35 percent is the most suitable option. Because it has a minimum power consumption of 32.5 kWh. The most suitable model for the experimental results was the Henderson and Pabis two-term model. In addition, it was found that drying at low temperature and humidity showed less mold content than drying with solar dryer at 7.99×103 CFU/g.
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Articles published in Journal of Industrial Technology Ubon Ratchathani Rajabhat University both hard copy and electronically are belonged to the Journal.
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