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Microwave-Vacuum Drying of Peeled Longan

Name: ÊØÇÔ·Âì ᾧ¡Ñ¹ÂÒ

Name: Suwit Paengkanya

keyword: ¡ÒÃͺáË駴éÇÂäÁâ¤ÃàÇ¿

Abstract: ÅÓäÂà»ç¹¼ÅäÁé·ÕèÁÕ¤ÇÒÁÊӤѭ·Ò§àÈÃÉ°¡Ô¨¢Í§»ÃÐà·Èä·Â ÁÕÅѡɳÐÃÙ»ÃèÒ§à»ç¹·Ã§¡ÅÁ ÁÕÁÙŤèÒ ¡ÒÃÊè§ÍÍ¡ã¹Êèǹ¢Í§ÅÓäÂͺáË駻ÃÐÁÒ³ 60 ÅéÒ¹àËÃÕ­ÊËÃÑ°µèÍ»Õ ¡ÒÃͺáËé§ÅÓäÂâ´Â·ÑèÇä» ãªéÇÔ¸Õ¡ÒÃͺáË駴éÇÂÅÁÃé͹ «Öè§ÁÕ¢éÍàÊÕ¤×ÍãªéàÇÅÒͺáË駹ҹ áÅÐÊÙ­àÊÕ¤سÀÒ¾¼ÅÔµÀѳ±ìËÅѧ ¡ÒÃͺáËé§ ´Ñ§¹Ñé¹ã¹§Ò¹ÇԨѹÕé¨Ö§¹ÓàʹÍÇÔ¸Õ¡ÒÃͺáË駷ҧàÅ×Í¡·ÕèãªéäÁâ¤ÃàÇ¿ÀÒÂãµé¤ÇÒÁ´Ñ¹ ÊØ­­Ò¡ÒÈ㹡ÒÃͺÅÓäÂáË駾ѹ¸Øì´Í ¨Ò¡¤ÇÒÁª×é¹àÃÔèÁµé¹»ÃÐÁÒ³ 400-500% ÁҵðҹáËé§ (80- 83% Áҵðҹà»Õ¡) ¨¹¡ÃзÑè§àËÅ×ͤÇÒÁª×é¹ÊØ´·éÒ 20% ÁҵðҹáËé§ (18% Áҵðҹà»Õ¡) â´Â ÈÖ¡ÉҼšÃзº¢Í§ÃдѺ¡ÓÅѧäÁâ¤ÃàÇ¿ 190, 220, 240 áÅÐ 275 W áÅÐÃдѺ¤ÇÒÁ´Ñ¹ÊØ­­Ò¡ÒÈ 10, 20 áÅÐ 30 kPa ·ÕèÁռŵèͨŹ¾ÅÈÒʵÃì¢Í§¡ÒÃͺáËé§ÅÓäÂáÅФسÀÒ¾¢Í§ÅÓä·ҧ´éÒ¹ÊÕ, ¡ÒÃË´µÑÇ, ¡Òä׹µÑÇ, à¹×éÍÊÑÁ¼ÑÊ áÅÐâ¤Ã§ÊÃéÒ§ÃдѺ¨ØÅÀÒ¤ áÅСÒûÃÐàÁÔ¹¤Ø³ÀÒ¾´éÒ¹»ÃÐÊÒ· ÊÑÁ¼ÑÊáÅФÇÒÁÊÔé¹à»Å×ͧ¾Åѧ§Ò¹¢Í§ÃкºÍºáËé§ ¨Ò¡¡ÒÃÈÖ¡ÉÒ¾ºÇèÒ ÍѵÃÒ¡ÒÃͺáË駢ͧÅÓä à¾ÔèÁ¢Öé¹áÅÐàÇÅÒ¡ÒÃͺáËé§Å´Å§àÁ×èÍ¡ÓÅѧäÁâ¤ÃàÇ¿à¾ÔèÁ¢Öé¹áÅФÇÒÁ´Ñ¹ÊØ­­Ò¡ÒȵèÓŧâ´Â¡ÓÅѧ äÁâ¤ÃàÇ¿·ÕèÊÙ§áÅÐÃдѺ¤ÇÒÁ´Ñ¹ÊØ­­Ò¡ÒÈ·ÕèµèÓ·ÓãËéÅÓäÂà»ÅÕè¹á»Å§ÊÕ¹éÍ¡ÇèÒ, ¡ÒÃË´µÑǹéÍ ¡ÇèÒ, ¡Òä׹µÑÇÊÙ§¡ÇèÒ, ¤ÇÒÁá¢ç§áÅФÇÒÁËÂØè¹µÑǹéÍ¡ÇèÒ, â¤Ã§ÊÃéÒ§à¡Ô´ÃÙ¾Ãع¢¹Ò´ãË­èÁÒ¡¡ÇèÒ áÅФÇÒÁÊÔé¹à»Å×ͧ¾Åѧ§Ò¹¨Óà¾ÒТͧÃкºÍºáË駹éÍ¡ÇèÒ·Õè¡ÓÅѧäÁâ¤ÃàÇ¿µèÓáÅÐÃдѺ¤ÇÒÁ´Ñ¹ ÊØ­­Ò¡ÒÈ·ÕèÊÙ§ ¹Í¡¨Ò¡¹ÕéÂѧ¾ºÇèÒ ÅÓäÂͺáË駨ҡ¡Ò÷´Åͧä´éÃѺ¡ÒÃÂÍÁÃѺÁÒ¡¡ÇèÒÅÓäÂͺáËé§ ¨Ò¡µÅÒ´¨Ò¡¡ÒûÃÐàÁÔ¹¤Ø³ÀÒ¾´éÒ¹»ÃÐÊÒ·ÊÑÁ¼ÑÊ

Abstract: Longan is one of the important fruits of economy in Thailand with nearly spherical shape and has annually exported values of around 60 million US$ for its dried product. A hot air drying is commonly a technique for producing dried longan. Due to some disadvantages of this hot air drying technique in long drying time and final product's quality deterioration, microwave drying under vacuum pressure was proposed as an optional technique in this study for drying longan from an initial moisture content of approximately 400-500%d.b. (80-83%w.b.) to the final moisture content of 20%d.b. 08%w.b.). The effects of a microwave power and vacuum pressure on drying kinetics and qualities of dried longan were studied, viz., 190, 220, 240 and 275 W, and 10, 20 and 30 kPa respectively. The drying kinetics and qualities of dried longan; in tenns of color, shrinkage, rehydration, texture and microstructure, and evaluate of sensory and energy consumption of drying system. The experimental results showed that drying rate increased and drying time of longan decreased with an increase of microwave power and a decrease of vacuum pressure. The change in microwave power had more effective to the drying rate than the change in vacuum pressure. High microwave power and low vacuum pressure gave dried longan with less color change, less shrinkage, hardness and toughness and a pore lager sizes and also had less specific energy consumption than at low microwave power and high vacuum pressure. Furthennore, showed that the dried iongan of experiment gave acceptable more than the dried longan of commercial for quality evaluation of sensory.

ÁËÒÇÔ·ÂÒÅÑÂà·¤â¹âÅÂÕ¾ÃШÍÁà¡ÅéÒ¸¹ºØÃÕ. ÊӹѡËÍÊÁØ´.

Address: ¡Ãا෾ÁËÒ¹¤Ã

Email: info.lib@mail.kmutt.ac.th

Name: Í´ÔÈÑ¡´Ôì ¹Ò¶¡Ã³¡ØÅ

Role: ÍÒ¨ÒÃÂì·Õè»ÃÖ¡ÉÒ

Created: 2553

Modified: 2554-04-16

Issued: 2554-03-31

ÇÔ·ÂÒ¹Ô¾¹¸ì/Thesis

application/pdf

CallNumber: ET837

tha

DegreeName: ÇÔÈÇ¡ÃÃÁÈÒʵÃÁËҺѳ±Ôµ

Level: »ÃÔ­­Òâ·

Descipline: à·¤â¹âÅÂÕ¾Åѧ§Ò¹

Grantor: ÁËÒÇÔ·ÂÒÅÑÂà·¤â¹âÅÂÕ¾ÃШÍÁà¡ÅéÒ¸¹ºØÃÕ

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