การอบแห้งกล้วยและเผือกโดยใช้ไอน้ำร้อนยวดยิ่ง
กอดขวัญ นามสวน อารีย์ อัจฉริยวิริยะ และ ศิวะ อัจฉริยวิริยะ
วารสารวิทยาศาสตร์เกษตร 42 : 1 (พิเศษ) : 541-544 (2554)
2554
บทคัดย่อ
In this work,banana and taro drying using superheated steam were investigated on the drying kinetics and the quality of dried products. The dryings were performed at the superheated steam temperatures of 140,160 and 180°C and steam velocities of 2 and 4 m/s. The products were dried to final moisture content for bothbanana and taro at approximately 6% dry basis. The effects of drying temperature and drying velocity on drying kinetics and quality of dried products were investigated. Quality attributes of the products were evaluated in terms of color, shrinkage and texture. The results showed that moisture content decreased quickly with time, steam temperature as well as increasing steam velocity. Drying at higher steam temperature and higher steam velocity yielded products with better color and lower degree of shrinkage. Also, the results indicated that drying temperature affected the textural properties, i.e., hardness and crispiness. It was found that hardness and crispiness increased with increasing steam temperature, while the effect of drying velocity on these properties was not significant (p > 0.05) for both products.