การอบแห้งขมิ้นชัน (Curcuma longa L.) ด้วยเทคนิคไมโครเวฟ-สุญญากาศ: ผลของกำลังไมโครเวฟและความดันที่มีต่อจลนพลศาสตร์การอบแห้ง
Keywords:
drying, turmeric, microwave vacuum technique, empirical modelAbstract
This research studies the drying of turmeric (Curcuma longa L.) using microwave-vacuum drying techniques. Key aspects investigated include drying kinetics, drying rate, effective moisture diffusion coefficient, specific energy consumption, color change, and empirical modeling. Drying processes were performed using 800 W microwave power at atmospheric pressure, and at microwave power of 600, 700, and 800 W at absolute pressures is 20 and 30 kPa. Experimental results showed that increasing microwave power and decreasing absolute pressure resulted in higher drying rates and effective moisture diffusion coefficients with reduced specific energy consumption. Decreasing absolute pressure also resulted in lower overall color difference compared to drying under atmospheric pressure. Furthermore, the Mildilli empirical model provided the best prediction for turmeric drying, exhibiting the highest R2 value (0.99995) and the lowest RMSE value (0.00323).
References
Chumroenphat T, Somboonwatthanakul I, Saensouk S, Siriamornpun S. Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods. Food Chemistry 2021;339:128121. doi: 10.1016/j.foodchem.2020.128121.
Hirun S, Utama-ang N, Roach PD. Turmeric (Curcuma longa L.) drying: an optimization approach using microwave-vacuum drying. Journal of Food Science and Technology 2014;51:2127-33. doi: 10.1007/s13197-012-0709-9.
Ratmanee P, Phitakwinai S, Nilnont W, Buakaew W. Thin layer drying kinetics of turmeric using hot air dryer. The Journal of Industrial Technology 2021;17(2):32-45. doi: 10.14416/j.ind.tech.2021.06.001. (In Thai)
Komonsing N, Khuwijitjaru P, Nagle M, Müller J, Mahayothee B. Effect of drying temperature together with light on drying characteristics and bioactive compounds in turmeric slice. Journal of Food Engineering 2022;317:110695. doi: 10.1016/j.jfoodeng.2021.110695.
Monton C, Luprasong C, Charoenchai L. Convection combined microwave drying affect quality of volatile oil compositions and quantity of curcuminoids of turmeric raw material. Revista Brasileira de Farmacognosia 2019;29(4):434-40.
Krachang N, Uengkimbuan N. Kinetics and modeling of turmeric using hot air and infrared drying. Burapha Science Journal 2016;21(3):239-48. (In Thai)
Wang D, Wang Y, Pandiselvam R, Su D, Xu H. Comparative analysis of drying methods on Pleurotus eryngii: impact on drying efficiency, nutritional quality, and flavor profile. Food and Bioprocess Technology 2024;17:4598-616.
Pakseepaeng J, Sayompark D, Witinantakit K. Drying kinetic and quality of black kaempferia drying using microwave-vacuum technique. Kasem Bundit Engineering Journal 2023;13(2):21-41. (In Thai)
Gong B, Moraru CI. A mechanistic, state diagram approach to understanding microwave vacuum drying and expansion of natural cheese. LWT 2025;233:118515. doi: 10.1016/j.lwt.2025.118515.
Wardhani NSK, Amanda N, Sari AR. Microwave vacuum drying on fruit: a review. Advances in Biological Sciences Research 2022;19:309-16. doi: 10.2991/absr.k.220305.047.
Nathakaranakule A, Paengkanya S, Soponronnarit S. Durian chips drying using combined microwave techniques with step-down microwave power input. Food and Bioproducts Processing 2019;116:105-17. doi: 10.1016/j.fbp.2019.04.010.
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 2019;118:67-76. doi: 10.1016/j.fbp.2019.08.018.
Thai Industrial Standards Institute. Turmeric (Curcuma longa Linn.)-Dried form (TIS 890-1989). Bangkok: Ministry of Industry; 1989.
Association of Official Analytical Chemists (AOAC). Official methods of analysis. 17th ed. Gaithersburg, Maryland: AOAC international; 2000.
Manangan W, Witinantakit K. Water lily drying using pulsed vacuum-infrared combined with silica sand embedding. Kasem Bundit Engineering Journal 2020;10(3):84-98. (In Thai)
An J, Du Y, Yan J, Xie H, Liao X, Wei H. Study on the characteristics and kinetics of microwave hot air combined drying of peanut pods. Case Studies in Thermal Engineering 2024;60:104640. doi: 10.1016/j.csite.2024.104640.
Jaekhom S, Witinantakit K, Boonthum E. Kaffir lime leaves drying using far infrared-vacuum technique. Srinakharinwirot Engineering Journal 2021;16(1):59-70. (In Thai)
Karthikeyan AK, Murugavelh S. Thin layer drying kinetics and exergy analysis of turmeric (Curcuma longa) in a mixed mode forced convection solar tunnel dryer. Renewable Energy 2018;128(Pt A):305-12. doi: 10.1016/j.renene.2018.05.061.
Witinantakit K, Jaekhom S. Mathematical modeling of combined infrared and vacuum drying of galangals. Kasem Bundit Engineering Journal 2019;9(3):29-44. (In Thai)
Witinantakit K, Uengkimbuan N, Rungsawang S. Mathematical modeling of shiitake mushroom drying using infrared-vacuum technique. Srinakharinwirot Engineering Journal 2019;14(3):1-13.
Cengel YA, Boles MA. Thermodynamics: an engineering approach. 5th ed. New York: McGraw-Hill; 2006.
Belonio LH, Varith J, Jaturonglumlert S, Narkprasom K, Narkprasom N, Arkanit K, et al. Performance of microwave-vacuum drying on flavonoids and saponins availability in Carica papaya leaves. Results in Engineering 2025;26:104909. doi: 10.1016/j.rineng.2025.104909.
Borah MS, Raj GB, Tiwari A, Dash KK. Effect of intermittent microwave convective drying on quality characteristics of persimmon fruit. Journal of Agriculture and Food Research2023;14:100816. doi: 10.1016 /j.jafr.2023.100816.
Khatun P, Karmakar A, Chakraborty I. Microwave-vacuum drying: modeling validation of drying and rehydration kinetics, moisture diffusivity and physicochemical properties of dried dragon fruit slices. Food and Humanity 2024;2:100292. doi: 10.1016/j.foohum.2024.100292.
Junlakan W. Vacuum drying kinetics of mango (Mangifera indica L. Var.) slices. Burapha Science Journal 2017;22(3):358-73. (in Thai)
Çelen S. Effect of microwave drying on the drying characteristics, color, microstructure, and thermal properties of trabzon persimmon. Foods 2019;8(2):84. doi: 10.3390/foods8020084.
Bai J, Wang Y, Cai J, Zhang L, Dai Y, Tian X, et al. Three-dimensional appearance and physicochemical properties of Pleurotus eryngii under different drying methods. Foods 2023;12(10):1999. doi: 10.3390/foods12101999.
Zhang D, Huang D, Zhang X, Zhao H, Gong G, Tang X, et al. Drying performance and energy consumption of Camellia oleifera seeds under microwave-vacuum drying. Food Science and Biotechnology 2023;32:969-77. doi: 10.1007/s10068-022-01239-0.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 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.
