ผลของกระบวนการทำแห้งด้วยลมร้อนต่อสมบัติของกล้วยหอมสุกและฟักทองอบแห้ง
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ม.ค. 1, 2020
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กระบวนการทำแห้งแบบลมร้อน อัตราการทำแห้ง สมบัติทางเคมีกายภาพ สมบัติทางประสาทสัมผัส กล้วยหอมสุก ฟักทอง
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บทคัดย่อ
วัตถุประสงค์ของการศึกษาครั้งนี้เพื่อศึกษาผลของอุณหภูมิและความเร็วลมต่ออัตราการทำแห้ง สมบัติทางเคมีกายภาพและประสาทสัมผัสของกล้วยหอมสุกและฟักทองอบแห้ง โดยศึกษาสภาวะการทำแห้งที่อุณหภูมิ 50, 60 และ 70oC และความเร็วลม 1.0, 1.5 และ 2.0 เมตรต่อวินาที พบว่า เมื่ออุณหภูมิและความเร็วลมในการทำแห้งเพิ่มขึ้นอัตราเร็วในการทำแห้งของทั้งสองตัวอย่างจะมีค่าเพิ่มสูงขึ้น นอกจากนี้ยังพบว่า เมื่ออุณหภูมิในการทำแห้งมีค่าเพิ่มสูงขึ้นจะส่งผลให้ค่าแรงกดสูงสุดของตัวอย่างกล้วยหอมสุกมีแนวโน้มลดต่ำลง อย่างไรก็ตามในตัวอย่างฟักทองกลับพบว่า สภาวะการทำแห้งจะไม่ส่งผลให้ค่าแรงกดสูงสุดของฟักทองมีค่าแตกต่างกัน และสำหรับลักษณะโครงสร้างภายในของตัวอย่างกล้วยหอมสุกและฟักทองภายหลังการทำแห้งพบว่า ทั้งสองตัวอย่างเมื่อทำแห้งที่อุณหภูมิสูงขึ้นจะมีความเป็นรูพรุนเพิ่มมากขึ้น สำหรับการเปลี่ยนแปลงสีของทั้งตัวอย่างกล้วยหอมสุกและฟักทองอบแห้งพบว่า การทำแห้งที่อุณหภูมิ 70oC และความเร็วลม 2.0 เมตรต่อวินาที จะมีค่า ∆E* ต่ำที่สุด สำหรับการทดสอบความชอบของผู้บริโภคต่อผลิตภัณฑ์กล้วยหอมสุกและฟักทองอบแห้งพบว่า ตัวอย่างกล้วยหอมสุกและฟักทองอบแห้งที่อุณหภูมิ 70oC และความเร็วลม 2.0 เมตรต่อวินาที จะได้รับคะแนนความชอบโดยรวมมากที่สุด
Article Details
รูปแบบการอ้างอิง
Choosri, W., Wiriyawattana, P., Promsakha na Sakon Nakhon, P., & Choosri, T. (2020). ผลของกระบวนการทำแห้งด้วยลมร้อนต่อสมบัติของกล้วยหอมสุกและฟักทองอบแห้ง. วารสารเทคโนโลยีการอาหาร มหาวิทยาลัยสยาม, 15(1), 37–52. สืบค้น จาก https://li01.tci-thaijo.org/index.php/JFTSU/article/view/202259
ประเภทบทความ
บทความวิจัย (Research Articles)
บทความทุกบทความในวารสารเทคโนโลยีการอาหาร ทั้งในรูปแบบสิ่งพิมพ์ และในระบบออนไลน์ ถือเป็นลิขสิทธิ์ของมหาวิทยาลัยสยาม และได้รับการคุ้มครองตามกฎหมาย
เอกสารอ้างอิง
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[3] Alibas, I. (2007). Microwave, air and combined microwave-air-drying parameters of pumpkin slices. LWT-Food Science and Technology. 40(8): 1445–1451.
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[7] Thuwapanichayanan, R., Prachayawarakorn, S., Kunwisawa, J. and Soponronnarit, S. (2011). Determination of effective moisture diffusivity and assessment of quality attributes of banana slices during drying. LWT-Food Science and Technology. 44: 1502–1510.
[8] Silva, W.P., Silva, C.M.D.P.S. and Gomes, J.P. (2013). Drying description of cylindrical pieces of bananas in different temperatures using diffusion models. Journal of Food Engineering. 117: 417–424.
[9] Leite, J.B., Mancini, M.C. and Borges, S.V. (2007). Effect of drying temperature on the quality of dried bananas cv. prata and d’água. LWT-Food Science and Technology. 40: 319–323.
[10] Akpinar, E.K., Midilli, A. and Bicer, Y. (2006). The first and second law analyses of thermodynamic of pumpkin drying process. Journal of Food Engineering. 72: 320–331.
[11] Doymaz, I. (2007). The kinetics of forced convective air-drying of pumpkin slices. Journal of Food Engineering. 79: 243–248.
[12] Nawirska, A., Figiel, A., Kucharska, A.Z., Sokół-Łętowska, A. and Biesiada, A. (2009). Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods. Journal of Food Engineering. 94: 14–20.
[13] Guiné, R.P.F., Pinho, S. and Barroca, M.J. (2011). Study of the convective drying of pumpkin (Cucurbita maxima). Food and Bioproducts Processing. 89: 422–428.
[14] Hashim, N., Daniel, O. and Rahaman, E. (2014). A Preliminary Study: Kinetic Model of Drying Process of Pumpkins (Cucurbita Moschata) in a Convective Hot Air Dryer. Agriculture and Agricultural Science Procedia. 2: 345-352.
[15] Guiné, R.P.F. and Barroca, M.J. (2012). Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper). Food and Bioproducts Processing. 90: 58–63.
[16] AOAC. (2000). Official methods of analysis. AOAC Official Method 935.29. Association of Official Analytical Chemists, Gaithersburg, MD.
[17] Crank, J. (1975). The Mathematics of diffusion. Oxford: Clarendon Press.
[18] Baini, R. and Langrish, T.A.G. (2008). An assessment of the mechanisms for diffusion in the drying of bananas. Journal of Food Engineering. 85: 201–214.
[19] Seremet, L., Botez, E., Nistor, O.V., Andronoiu, D.G. and Mocanu, G.D. (2016). Effect of different drying methods on moisture ratio and rehydration of pumpkin slices. Food Chemistry. 195: 104–109.
[20] Prachayawarakorn, S., Tia, W. and Soponronnarit, S. Drying kinetics and quality attributes of low-fat banana slices dried at high temperature. Journal of Food Engineering. 85: 509–517.
[21] Meilgaard, M.C., Civille, G.V. and Carr, B.T. (2007). Sensory Evaluation Techniques. (4th ed.). Boca Raton: CRC Press.
[22] Dissa, A.O., Desmorieux, H., Bathiebo, J. and Koulidiati, J. (2008). Convective drying
characteristics of Amelie mango (Mangifera indica L. cv. ‘Amelie’) with correction for shrinkage. Journal of Food Engineering. 88: 429-437.
[23] Hii, C.L., Law, C.L. and Cloke, M. (2009). Modeling using a new thin layer drying model and product quality of cocoa. Journal of Food Engineering. 90: 191–198.
[24] Tunde-Akintunde, T.Y. and Ogunlakin, G.O. (2011). Influence of drying conditions on the effective moisture diffusivity and energy requirements during the drying of pretreated and untreated pumpkin. Energy Conversion and Management. 52: 1107–1113.
[25] Dutta, P.P. and Baruah, D.C. (2014). Drying modelling and experimentation of Assam black tea (Camellia sinensis) with producer gas as a fuel. Applied Thermal Engineering. 63: 495–502.
[26] Prachayawarakorn, S., Tia, W., Plyto, N. and Soponronnarit, S. (2008). Drying kinetics and quality attributes of low-fat banana slices dried at high temperature. Journal of Food Engineering. 85: 509–517.
[27] Nimmol, C., Devahastin, S., Swasdisevi, T. and Soponronnarit, S. (2007). Drying and heat transfer behavior of banana undergoing combined low-pressure superheated steam and far-infrared radiation drying. Applied Thermal Engineering. 27: 2483–2494.
[28] Karim, M.A. and Hawlader, M.N.A. (2005). Drying characteristics of banana: theoretical modelling and experimental validation. Journal of Food Engineering. 70: 35–45.
[29] Agrawal, S.G. and Methekar, R.N. (2017). Mathematical model for heat and mass transfer during convective drying of pumpkin. Food and Bioproducts Processing. 101: 68–73.
[30] Kaymak-Ertekin, F. and Gedik, A. (2004). Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes. Lebensmittel-Wissenschaft & Technologie. 37: 429–438.
[31] Mayor, L., and Sereno, A.M. (2004). Modelling shrinkage during convective drying of food materials: a review. Journal of Food Engineering. 61: 373-386.
[32] Aral, S. and Beşe, A.V. (2016). Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity. Food Chemistry. 210: 577–584.
[33] Malaikritsanachalee, P., Choosri, W. and Choosri, T. (2018). Study on kinetics of flow characteristics in hot air drying of pineapple. Food Science and Biotechnology. 27(4): 1047-1055.
[34] Lopez, A., Pique, M.T., Boatella, J., Romero, A., Ferran, A. and Garcia, J. (1997). Influence of drying conditions on the hazelnut quality: III. Browning. Drying Technology. 15: 989–1002.
[35] Maskan, M. (2000). Microwave/air and microwave finish drying of banana. Journal of Food Engineering. 44: 71–78.
[2] Arévalo-Pinedo, A. and Murr, F.E.X. (2006). Kinetics of vacuum drying of pumpkin (Cucurbita maxima): modelling with shrinkage. Journal of Food Engineering. 76: 562–567.
[3] Alibas, I. (2007). Microwave, air and combined microwave-air-drying parameters of pumpkin slices. LWT-Food Science and Technology. 40(8): 1445–1451.
[4] Promsakha na Sakon Nakhon, P., K. Jangchud, A. Jangchud and W. Prinyawiwatkul. (2017). Comparisons of physicochemical properties and antioxidant activities among pumpkin (Cucurbita moschata L.) flour and isolated starches from fresh pumpkin or flour. International Journal of Food Science and Technology. 52: 2436-2444.
[5] Nguyen, M.H. and Price, W.E. (2007). Air-drying of banana: Influence of experimental parameters, slab thickness, banana maturity and harvesting season. Journal of Food Engineering. 79: 200–207.
[6] Fernando, W.J.N., Low, H.C. and Ahmad, A.L. (2011). Dependence of the effective diffusion coefficient of moisture with thickness and temperature in convective drying of sliced materials. A study on slices of banana, cassava and pumpkin. Journal of Food Engineering. 102: 310–316.
[7] Thuwapanichayanan, R., Prachayawarakorn, S., Kunwisawa, J. and Soponronnarit, S. (2011). Determination of effective moisture diffusivity and assessment of quality attributes of banana slices during drying. LWT-Food Science and Technology. 44: 1502–1510.
[8] Silva, W.P., Silva, C.M.D.P.S. and Gomes, J.P. (2013). Drying description of cylindrical pieces of bananas in different temperatures using diffusion models. Journal of Food Engineering. 117: 417–424.
[9] Leite, J.B., Mancini, M.C. and Borges, S.V. (2007). Effect of drying temperature on the quality of dried bananas cv. prata and d’água. LWT-Food Science and Technology. 40: 319–323.
[10] Akpinar, E.K., Midilli, A. and Bicer, Y. (2006). The first and second law analyses of thermodynamic of pumpkin drying process. Journal of Food Engineering. 72: 320–331.
[11] Doymaz, I. (2007). The kinetics of forced convective air-drying of pumpkin slices. Journal of Food Engineering. 79: 243–248.
[12] Nawirska, A., Figiel, A., Kucharska, A.Z., Sokół-Łętowska, A. and Biesiada, A. (2009). Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods. Journal of Food Engineering. 94: 14–20.
[13] Guiné, R.P.F., Pinho, S. and Barroca, M.J. (2011). Study of the convective drying of pumpkin (Cucurbita maxima). Food and Bioproducts Processing. 89: 422–428.
[14] Hashim, N., Daniel, O. and Rahaman, E. (2014). A Preliminary Study: Kinetic Model of Drying Process of Pumpkins (Cucurbita Moschata) in a Convective Hot Air Dryer. Agriculture and Agricultural Science Procedia. 2: 345-352.
[15] Guiné, R.P.F. and Barroca, M.J. (2012). Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper). Food and Bioproducts Processing. 90: 58–63.
[16] AOAC. (2000). Official methods of analysis. AOAC Official Method 935.29. Association of Official Analytical Chemists, Gaithersburg, MD.
[17] Crank, J. (1975). The Mathematics of diffusion. Oxford: Clarendon Press.
[18] Baini, R. and Langrish, T.A.G. (2008). An assessment of the mechanisms for diffusion in the drying of bananas. Journal of Food Engineering. 85: 201–214.
[19] Seremet, L., Botez, E., Nistor, O.V., Andronoiu, D.G. and Mocanu, G.D. (2016). Effect of different drying methods on moisture ratio and rehydration of pumpkin slices. Food Chemistry. 195: 104–109.
[20] Prachayawarakorn, S., Tia, W. and Soponronnarit, S. Drying kinetics and quality attributes of low-fat banana slices dried at high temperature. Journal of Food Engineering. 85: 509–517.
[21] Meilgaard, M.C., Civille, G.V. and Carr, B.T. (2007). Sensory Evaluation Techniques. (4th ed.). Boca Raton: CRC Press.
[22] Dissa, A.O., Desmorieux, H., Bathiebo, J. and Koulidiati, J. (2008). Convective drying
characteristics of Amelie mango (Mangifera indica L. cv. ‘Amelie’) with correction for shrinkage. Journal of Food Engineering. 88: 429-437.
[23] Hii, C.L., Law, C.L. and Cloke, M. (2009). Modeling using a new thin layer drying model and product quality of cocoa. Journal of Food Engineering. 90: 191–198.
[24] Tunde-Akintunde, T.Y. and Ogunlakin, G.O. (2011). Influence of drying conditions on the effective moisture diffusivity and energy requirements during the drying of pretreated and untreated pumpkin. Energy Conversion and Management. 52: 1107–1113.
[25] Dutta, P.P. and Baruah, D.C. (2014). Drying modelling and experimentation of Assam black tea (Camellia sinensis) with producer gas as a fuel. Applied Thermal Engineering. 63: 495–502.
[26] Prachayawarakorn, S., Tia, W., Plyto, N. and Soponronnarit, S. (2008). Drying kinetics and quality attributes of low-fat banana slices dried at high temperature. Journal of Food Engineering. 85: 509–517.
[27] Nimmol, C., Devahastin, S., Swasdisevi, T. and Soponronnarit, S. (2007). Drying and heat transfer behavior of banana undergoing combined low-pressure superheated steam and far-infrared radiation drying. Applied Thermal Engineering. 27: 2483–2494.
[28] Karim, M.A. and Hawlader, M.N.A. (2005). Drying characteristics of banana: theoretical modelling and experimental validation. Journal of Food Engineering. 70: 35–45.
[29] Agrawal, S.G. and Methekar, R.N. (2017). Mathematical model for heat and mass transfer during convective drying of pumpkin. Food and Bioproducts Processing. 101: 68–73.
[30] Kaymak-Ertekin, F. and Gedik, A. (2004). Sorption isotherms and isosteric heat of sorption for grapes, apricots, apples and potatoes. Lebensmittel-Wissenschaft & Technologie. 37: 429–438.
[31] Mayor, L., and Sereno, A.M. (2004). Modelling shrinkage during convective drying of food materials: a review. Journal of Food Engineering. 61: 373-386.
[32] Aral, S. and Beşe, A.V. (2016). Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity. Food Chemistry. 210: 577–584.
[33] Malaikritsanachalee, P., Choosri, W. and Choosri, T. (2018). Study on kinetics of flow characteristics in hot air drying of pineapple. Food Science and Biotechnology. 27(4): 1047-1055.
[34] Lopez, A., Pique, M.T., Boatella, J., Romero, A., Ferran, A. and Garcia, J. (1997). Influence of drying conditions on the hazelnut quality: III. Browning. Drying Technology. 15: 989–1002.
[35] Maskan, M. (2000). Microwave/air and microwave finish drying of banana. Journal of Food Engineering. 44: 71–78.
