จลนพลศาสตร์การอบแห้งเนื้อไก่ด้วยเทคนิคไอน้ำร้อนยวดยิ่ง

Abstract

The research was conducted to study the drying of chicken by superheated steam. The experiments were conducted at average initial moisture of 277.57% d.b. and final moisture content of 15% d.b., under controlled drying temperature at 120, 140 and 160 ^oC respectively. The results of this research indicate that higher drying temperature would have effect on reduced drying times due to dramatic decrease in moisture content. The drying time taken was 160, 100 and 60 minutes, respectively. In other words, the drying rate and moisture diffusivity coefficient at high drying temperature were better than lower drying temperature. The moisture diffusivity coefficient were  2.675x10^-10, 4.273x10^-10 and 6.858x10^-10 m²/s, respectively. Moreover, there was no significant difference (p>0.05) on the color of dried chicken by superheated steam. The mathematical modelling could be used to predict the drying kinetic similar to the experiment with the decision coefficient and the square root of the mean square error in the range 0.9914-0.9980 and 0.0146-0.0304 respectively.