การศึกษาจลนพลศาสตร์และคุณภาพฟักทองอบแห้งด้วยสุญญากาศร่วมกับลมร้อน

Abstract

The objectives of this study were to the drying kinetics, development of drying equations from drying constant and specific energy consumption. Including the study of the qualities dried pumpkin were in terms of color, shrinkage, rehydration, hardness, crispness and microstructure of pumpkin. The experimental conditions were the drying temperature 70, 80, 90 and 100 ^oC and drying pressure at 7, 10, 13, 15 and 101 kPa. After the experiment, it was found that when the increase in drying temperature and drying pressure was a drying time decreased. Especially at 100 ^oC, drying pressure at 101 kPa were the minimum drying time and uses the least energy. The development of the drying constant equation can be used k_predict values calculated in Page equation, which was well consistent with the value from the experiment. But in terms of color quality it was found that in the range of pressure 7-10 kPa and the temperature of 80 ^oC gave the best dried pumpkin color with dark orange color. High drying temperatures will help reduce shrinkage well, but it will make the rehydration not so well due to the surface hardening resist the water return to cell. In addition, the higher temperature was the cause of the dried pumpkin slices, it have more crispness.