การอบแห้งมะม่วงน้ำดอกไม้สีทองด้วยลมร้อนและลมร้อนร่วมกับไมโครเวฟ
Keywords:
specific energy consumption, barracuda mango, microwave, hot airAbstract
The objective of this research was to study on drying kinetic, total color difference of mango before and after drying, before and after drying, specific energy consumption, water activity and shrinkage. The Nam Dok Mai mangoes were dried with hot air at 2 m/s, temperature of 50, 60, 70 °C and hot air at 70 °C in combination with a microwave with a power of 700 watts. The study found that increasing drying temperature results in faster drying of mangoes. As a result, the drying time and the specific energy consumption are reduced. Drying mangoes with hot air at 70 °C took the shortest drying time of 320 minutes, total color difference of mango before and after drying was minimal (∆E=6.08), specific energy consumption was lowest at 478.73 MJ/kgevaporated water, The smallest shrinkage at 79.77% and water activity was 0.516, which was within the dry food standard. Comparison between drying of mangoes with hot air at 70 °C and drying by combined drying technique with hot air at 70 °C and microwave at 700 watts. It was found that drying by combined technique had shorter the drying time by 3.12%, the color difference before and after drying was reduced by 40.30%, specific energy consumption was reduced by 36.7%, shrinkage decreased by 11.12% and water activity was 0.505, which was within the dry food standard.
References
Sukkhet S. Research and breeding of mango. Bangkok: Department of Agriculture; 2015. (In Thai)
Peerasak C. Cultivation of nam dok mai mango. Bangkok: National Research Council of Thailand. (In Thai)
Mugodo K, Workneh TS. The kinetics of thin-layer drying and modelling for mango slices and the influence of differing hot-air drying methods on quality. Heliyon 2021;7(6):e07182.
Tanapat S. Comparative study of drying using hot air and far infrared [thesis]. Ubon Ratjathanee: Ubon Ratjathanee University; 2007. (In Thai)
Wilawan C, Withu C, Touchpong C. Effect of swirling air flow drying on color of ripe mango. Proceedings of the 2nd Graduate School Conference. Bangkok; 2018. p. 752-60. (In Thai)
Jia Y, Khalifa I, Hu L, Zhu W, Li J, Li K, et al. Influence of three different drying techniques on persimmon chips characteristics: A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying techniques. Food and Bioproducts Processing Journal 2019;118:67-76.
Singh S, Kawade S, Dhar A, Powar S. Analysis of mango drying methods and effect of blanching process based on energy consumption, drying time using multi-criteria decision-making. Cleaner Engineering and Technology Journal 2022;8:100500.
Duanraem P, Chartree P, Pakpoom P, Nattakamon L. The optimization of combined microwave and hot air for drying system. Industrial Technology and Engineering Pibulsongkram Rajabhat University Journal 2019;1(3):21-33. (In Thai)
Chaleeda B. Hybrid drying technology application for preservation of heat sensitive food products. KMUTT Research and Development Journal 2012;35(2):269-84. (In Thai)
Sakaya S, Tawarat T, Krawee T. Postharvest Changes in Quality Characteristics of Nam Dokmai Mango. Proceedings of the 13th Thai Society of Agricultural Engineering Conference. Chiangmai; 2012. p. 518-25. (In Thai)
Sriariyakul W. Drying of Nam Dok Mai mango using far-infrared radiation in combination with hot-air. Journal of Industrial Technology 2021;17(3):169-82.
AOAC (Association of Official Analytical Chemists). Official Methods of Analysis. 17th ed. Association of Official Analytical Chemists. Maryland: Gaithersburg; 2000.
Tirawanichakul S, Chanchiew S, Tirawanichakul Y. Pennywort drying using infrared radiation drying kinetics, energy consumption and quality aspect. KKU Research Journal 2013;18(2):311-24. (In Thai)
Pei Y, Li Z, Song C, Li J, Xu W, Zhu G. Analysis and modelling of temperature and moisture gradient for ginger slices in hot air drying. Journal of Food Engineering 2022;323 (February):111009.
Ojediran JO, Okonkwo CE, Olaniran AF, Iranloye YM, Adewumi AD, Erinle O, et al. Hot air convective drying of hog plum fruit (Spondias mombin): effects of physical and edible-oil-aided chemical pretreatments on drying and quality characteristics. Heliyon 2021;7(11):e08312.
Piyanuch R, Maliwan K. Effects of sugar, citric acid and pectin content on quality of mulberry fruit leather product. RMUTP Research Journal 2020;14(1):58-69. (In Thai)
Bounnak M, Yingyong P, Benya M. Effect of drying temperature on quality of cassumunar ginger (Plai) Rhizome (Zingiber montanum (Koenig) Link ex. Dieter). Thai Agricultural Research Journal 2011;29(1):59-72. (In Thai)
Bi YX, Zielinska S, Ni JB, Li XX, Xue XF, Tian WL, et al. Effects of hot-air drying temperature on drying characteristics and color deterioration of rape bee pollen. Food Chemistry X 2022 Sep 28;16:100464.
Im-erb N, Witinantakit K. The Study of drying kinetics and qualities of dried banana slices by vacuum-infrared drying. SWU Engineering Journal 2021;16(3):24-36. (In Thai)
Duangsrisen W. Effect of raw material preparation method prior drying and temperature in hot-air drying process on the drying time and melon of quality. Journal of Science and Technology Mahasarakham University 2021;40(5):341-6. (In Thai)
Choosri W, Wiriyawattana P, Promsakha na Sakon Nakhon P, Choosri T. Effect of hot-air drying process on properties of dried ripe bananas and pumpkins. Journal of Food technology, Siam University 2020;15(1):37-52. (In Thai)
Therdthai N, Krajangmathekul S. Effect of microwave assisted hot air drying on quality of dried pumpkin. Proceedings of the 49th Kasetsart University Annual Conference: Agro-Industry. Bangkok; 2011. p. 133-40. (In Thai)
Downloads
Published
Issue
Section
License
Copyright (c) 2023 Kasem Bundit University
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
*Copyright
The article has been published in Kasem Bundit Engineering Journal (KBEJ) is the copyright of the Kasem Bundit University. Do not bring all of the messages or republished except permission from the university.
* Responsibility
If the article is published as an article that infringes the copyright or has the wrong content the author of article must be responsible.
