The Study of Suitable Drying Characteristics for Dried Banana Chips (Musa (ABB) 'Namwa Kap Khao')
Article Sidebar
Main Article Content
Abstract
The objectives of this study were to (1) examine the temperature level and to (2) investigate the temperature period for the production of the banana chips drying (Musa (ABB) 'Namwa Kap Khao'). The methodology of this research was divided into 2 steps: The first step employed a completely randomized design (CRD) with 3 treatments and 5 replications, including 45, 50 and 55 degree Celsius, in order to select the temperature level affecting, on moisture content of the banana was in accordance with the dried banana Thai SMEs standard, and the second step used a completely randomized design (CRD) with 3 treatments and 5 replications including 14, 15 and 16 hours, respectively. Mean differences were also analyzed using Kruskal-Wallis One-way Analysis of Variance by Ranks at the 0.05 level of significance. The results showed that the optimum temperature structure for the production of the banana chips drying (Musa (ABB) 'Namwa Kap Khao') was a temperature level of 45 degree Celsius in 16 hours of the temperature period in which the moisture content of the banana was 23.13±2.24 and accordance with the dried banana Thai SMEs standard.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
The content and information in articles published in the Journal of Vocational Education in Agriculture are the opinions and responsibility of the article's author. The journal editors do not need to agree or share any responsibility.
Articles, information, content, etc. that are published in the Journal of Vocational Education in Agriculture are copyrighted by the Journal of Vocational Education in Agriculture. If any person or organization wishes to publish all or any part of it or to do anything. Only prior written permission from the Journal of Vocational Education in Agriculture is required.
References
Janchai, S. (2016). Parabola Dome: the Change of Face in Thai Sun-Dried Banana Innovation. Nakhonpathom: Petchkasem Printing Group, Ltd. (in Thai)
Silayoi, B. (1995). Banana. 2nd ed. Bangkok: Kasetsart University. (in Thai)
Thai Customs. (2015). The Agricultural Statistic of Thailand. Available from http://organic. dit.go.th/FIE/CONTENT_FILE/ 256010251137581209704.pdf. Accessed date: 1 March 2023. (in Thai)
Prasomsuk, C. (2013). Factors and Production Strategies Influencing Banana Export Performance of Thai Agricultural Cooperative to Japan (Master thesis, Rajamangala University of Technology Thanyaburi). (in Thai)
Charutwinyo, C. (2020). Causal Factors Affecting Performance of Community Enterprise in Kamphaeng Phet Province. Panyapiwat Journal, 12(3), 93-06. (in Thai)
Tubklang, R., et al. (2021). Effects of Drying Temperature and Time on Product Qualities of Candled Santol. Rajamangala University of Technology Tawan-ok Research Journal, 12(1), 1-11. (in Thai)
Poogungploy, P. (2017). Effect of Black Galingale Drying by Microwave-Hot Air Combination on Drying Behavior, Temperature, Color, Shrinkage and Specific Energy Consumption. Journal of Science and Technology Mahasarakham University, 36(6), 661-667. (in Thai)
Jaekhom, S., et al. (2022). Black Galingale Drying Using Hybrid Techniques. Industrial Technology and Engineering Pibulsongkram Rajabhat University Journal, 4(3), 266-284. (in Thai)
Bootsai, J. & Buasanit, S. (2012). The Factor that effect the baked roll banana (Research reports). Phra Nakhon Si Ayutthaya: Rajamangala University of Technology Suvarnabhumi. (in Thai)
Tubtimsri, P., et al. (2016). The Production of Dried Musa sapientum Linn, by Infrared Combine with Hot Air. In The 3rd Kamphaeng Phet Rajabhat University National Conference (p. 535-546). 22 December, 2016, Kamphaeng Phet, Thailand. (in Thai)
Ruangsanka, S. & Santhalunai, P. (2020). The Most Suitable Condition for Stimulation of Klual Nam Wa Kheio, Musa (ABB Grop), Ripening with Plant Leave. PSRU Journal of Science and Technology, 5(2), 72-87. (in Thai)
Commonwelth Scienctific and Industrial Research Organization. (1972). CSIRO Twenty-fifth Annual Report. Melbourne: Australia.
Boonpanya, J. (2010). The Influence of temperature and relative humidity of hot air to Musa Sapientum Linn Chemical Kinetics (Master thesis, Chiangmai University). (in Thai)
AOAC. (1990). Official Methods of Analysis. 25nd ed. Verginia: AOAC.
Wijarn, L. (2022). The use of Non-Parametric Statistic Tips. Journal of Vocational Institute of Agriculture, 6(2), 1-10. (in Thai)
Atiwitayaporn, S. (2008). The Development of Sun-dried Banana by using hot air with Vacuum microwave System (Master thesis, Kasetsart University). (in Thai)
Juengjaroennirachon, S. & Suparos, T. (2019). A Study of Banana Drying Using Waste Heat from Split Type Air Conditioning System. Wittayasara: Integration Apply Engineering and Industrial Technology, 12(1), 100-111. (in Thai)
Payab, T., et al. (2013). Microwave Drying Process (Undergraduate project, Naresuan University). (in Thai)
JIndathai, T., et al. (2015). Effect of Temperature and Degree of Maturity on Electrical Conductivity, Moisture Content and Total Soluvle Solid of Banana (Musa sapientum Linn or “Namwa”) during Ohmic Heating. Journal of Food Technology, Siam University, 10(1), 42-50. (in Thai)
Keawsunti, Y. (2021). Design and Testing of a Passive Solar Dryer for Banana Drying. Journal of Vongchavalitkul University, 34(1), 61-74. (in Thai)
Wijarn, L. (2023). The Relative between Philosophy and Research. Pathumthani: Rungsit University Publishing. (in Thai)
Somkuna, E. (2022). A Research and Development of Environmental Technology for Raising of Native Chicks (Lueng Hang Khao) (Doctoral dissertation, Pathumwan Institute of Technology). (in Thai)
Savakanun, K. (2022). A Research and Development of Light Intensity Control Technology for the Nursing of Native Chick (Master thesis, Pathumwan Institute of Technology). (in Thai)
Apichartsarangkul, A. (2002). Phenol Oxidase Reaction Project of Dried Bananas Using a Solar Dryer. (Research reports). Chiangmai: Chiangmai University. (in Thai)
Jammek, J., et al. (2006). Food Science and Technology. 5th ed. Bangkok: Kasetsart University Publishing. (in Thai)
Thaipanit, S. & Arnprueng, P (2014). Inhibition of Browning Reaction in Pasteurized Fragrant Banana Puree. Journal of Food Technology, Siam University. 9(1). 39-51. (in Thai)