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สาวิตรี ปัญญาวงศ์. Deformation Kinetics of Carrot Undergoing Low-pressure Superheated steam Drying and Vacuum Drying. Master's Degree(Food Engineering). King Mongkut's University Technology Thonburi. Library. : King Mongkut's University of Technology Thonburi, 2004.
Deformation Kinetics of Carrot Undergoing Low-pressure Superheated steam Drying and Vacuum Drying
จลนศาสตร์การหดตัวของแครอทที่ผ่านการอบแห้งแบบไอน้ำร้อนยวดยิ่งที่สภาวะความดันต่ำและแบบสุญญากาศ
Name: Sawitree Panyawong
Name: สาวิตรี ปัญญาวงศ์
Organization :
King Mongkut's University of Technology Thonburi. Faculty of Engineering. Food Engineering
keyword:
แครอท
;
Carrots
Abstract:
The objective of this work was to evaluate the extent and pattern of shrinkage of carrotcube undergoing low-pressure superheated steam drying (LPSSD) and vacuum drying(VD) at 60, 70 and 80?C. The relationship between the degree of shrinkage (volumeratio) and the moisture ratio was found to be almost second-order in nature at everytested condition. While the degree of shrinkage of carrot undergoing LPSSD was notsignificantly different from that of vacuum drying, the drying temperature affecteddifferently the degree of shrinkage of carrot undergoing LPSSD and vacuum drying.The degree of shrinkage at the drying temperature of 60?C was the lowest andsignificantly different froin those at 70 and 80?C.The shrinkage pattern of carrot was described via the use of Heywood shape factor. Theshrinkage pattern depended on both the drying methods and drying conditions. Lowerdrying temperatures provided more uniform shrinkage than higher temperatures. Theshrinkage pattern of carrot undergoing LPSSD was more uniform than that of carrotundergoing vacuum drying.Although the degrees of shrinkage of carrot undergoing different drying methods wererather similar, the patterns of shrinkage were not the same. So, using only the degree ofshrinkage to describe the deformation was not enough.
King Mongkut's University Technology Thonburi. Library
Address:
กรุงเทพมหานคร
Email:
info.lib@mail.kmutt.ac.th
Name: Sakamon Devahastin
Role:
Advisor
Created:
2004
Issued:
2007-12-17
Modified:
2014-01-03
วิทยานิพนธ์/Thesis
CallNumber:
FDE283
eng
DegreeName: Master of Engineering
Level: Master's Degree
Descipline: Food Engineering
©copyrights King Mongkut's University of Technology Thonburi
RightsAccess:
ใช้เวลา
0.034171 วินาที
Sawitree Panyawong
| Title | Contributor | Type |
|---|---|---|
| Deformation Kinetics of Carrot Undergoing Low-pressure Superheated steam Drying and Vacuum Drying
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี Sawitree Panyawong | Sakamon Devahastin | วิทยานิพนธ์/Thesis |
สาวิตรี ปัญญาวงศ์
| Title | Contributor | Type |
|---|
Sakamon Devahastin