Drying characteristics of whole Musa AA group 'Kluai Leb Mu Nang' using hot air and infrared vacuum

International Conference on Aerospace, Mechanical and Mechatronic Engineering

航空航天工程;机械制造;无线电电子学

Kulketwong, C.^1 ; Thungsotanon, D.^1 ; Suwanpayak, N.^2

Department of Engineering, King Mongkut's Institute of Technology Ladkrabang, Prince of Chumphon Campus, Chumphon

86160, Thailand^1

Department of General Science, King Mongkut's Institute of Technology Ladkrabang, Prince of Chumphon Campus, Chumphon

86160, Thailand^2

关键词: Color changes;    Drying characteristics;    Drying methods;    Local markets;    Physical characteristics;    Specific energy consumption;    Vacuum drying;    Vacuum pressure;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/211/1/012030/pdf
DOI  :  10.1088/1757-899X/211/1/012030

学科分类：航空航天科学

来源: IOP

【 摘 要 】

Dried Musa AA group 'Kluai Leb Mu Nang' are the famous processing goods of Chumphon province, the south of Thailand. In this paper, we improved the qualities of whole Musa AA group 'Kluai leb Mu Nang' by using the hot air and infrared vacuum (HA and infrared vacuum) drying method which has two stages. The first stage of the method is the hot air (HA) and hot air-infrared (HAI) drying for rapidly reducing the moisture content and the drying times at atmospheric pressure, and the second stage, the moisture content, and color of the samples can be controlled by the HA and infrared vacuum drying. The experiment was evaluated by the terms of firmness, color change, moisture content, vacuum pressure and energy consumption at various temperatures. The results were found that the suitable temperature of the HAI and HA and infrared vacuum drying stages at 70°C and 55°C, respectively, while the suitable vacuum pressure in the second process was -0.4 bar. The samples were dried in a total of 28 hrs using 13.83 MJ/kg of specific energy consumption (stage 1 with 8.8 MJ/kg and stage 2 of 5.03 MJ/kg). The physical characteristics of the 21% (wb) of dried bananas can be measured the color change, L∗=38.56, a∗=16.47 and b∗=16.3, was approximate the goods from the local market, whereas the firmness of them was more tender and shown a value of 849.56 kN/m3.