Effect of Drying Conditions on Qualities of Dried Wampee [Clausena lansium (Lour.) Skeels]

Abstract

Dried wampee becomes a well known preserved product of Nan province. The effects of 4 drying conditions on qualities of dried wampee were evaluated. Chosen drying conditions were hot air drying at 60^oC, hot air drying at 45^oC, vacuum drying at 45^oC, and sun drying. Experiment on drying process revealed that drying times of drying conditions stated to reach 14 % (wb) moisture content were 17, 42, 50, and 32 h, respectively. The total change in product color, ΔE were observed to be 21.49, 13.72, 6.61, and, 12.75, respectively. Vacuum drying at 45^oC, with 6.61 ΔE gave the best color of dried wampee but took the longest drying time. Sun drying had 12.75 ΔE which was reasonably good color and also had reasonable time of drying (32 h). Fifty consumer evaluation on these products using 9-points hedonic scale indicated that sun-dried wampee was the most significantly preferred product with 7.1 of overall acceptance. Analysis of the essential oils by GC-MS, obtained from fresh fruit (0.11%) and sundried
fruits (0.50%), found 40 components. The major constituents were sabinene, α-pinene, and 1-phellandrene.