Kinetics and Modeling of Turmeric Using Hot Air and Infrared Drying
Abstract
The objectives of this research were to study the drying kinetics and to find out the suitable thin layer model for predicting the evolution of moisture transfer of turmeric using hot air and infrared radiation. The drying parameters were hot air temperature at 40, 50 and 60°C and infrared power at 300, 400 and 500 W. The air velocity was fixed at 0.5 m/s. The initial moisture contents of turmeric were between 400 and 600% dry-basis. Five drying models such as Newton, Page, Henderson and Pabis, Logarithmic and Two–term were fitted to the experimental data. The experimental results showed that drying rate was proportional to drying air temperature and infrared power. The best drying models for turmeric using hot air and infrared power were Two–term model and Page model, respectively.Keywords : drying, turmeric, infrared radiation, hot air, modelingReferences
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Tasara, J., Tirawanichakul, S., and Tirawanichakul, Y. (2014). Strategic Development of Crisp Tiny Anchovy Using Hot Air and Infrared Drying. Burapha Science Journal, 19(1), 1-10. (in Thai)
Tirawanichakul, S., Chanchiew, S. and Tirawanichakul, Y. (2013). Pennywort Drying using Infrared Radiation: Drying Kinetics, Energy Consumption and Quality Aspect. KKU Research Journal, 18(2), 311-324. (in Thai)
Uengkimbuan, N., Boonpain, P., Hwanrarun, W. (2011). Models of pepper drying using hot air oven. Agricultural Science Journal, 42(3 (Suppl.)), 533-536. (in Thai)
Apintanapong, M. (2009). Infrared drying of Holy Basil leaves and its effect on sensory characteristics. Journal of Agricultural Science, 40(3), 69-72.
Assawarachan, R., Nookong M., Chailungka N and Amornlerdpison, D. (2013). Effects of microwave power on the drying characteristics, color and phenolic content of Spirogyrasp. Journal of Food, Agriculture & Environment, 11 (1), 1-4.
Doymaz, I., (2015). Infrared drying kinetics and quality characteristics of carrot slices. Journal of Food Processing and Preservation, (ISSN 1745-4549), 1-8.
Nuthong, P., Achariyaviriya, A., Namsanguan, K. & Achariyaviriya, S. (2011). Kinetics and modeling of whole longan with combined infrared and hot air. Journal of Food Engineering, 102, 233-239.
Phosee, N., Khongbutr, P., Uttamating, K. and Assawarachan, R. (2013). Effect of temperature on moisture ratio and color changes of mint leaves during hot air drying process. RMUTSB Acadenic Journal, 1(2), 103-114. (in Thai)
Qilong, S., Yagin, Z. and Ya, Z. (2013). Mathematial modeling on thin–layer heat pump drying of yacon (Smallanthus sonchifolius) slices. Energy Conversion and Management, 71, 208 – 216.
Sae-Khow, A., Tirawanichakul, S., Tirawanichakul, Y. (2013). Effect of drying with heat convection and heat radiation on drying kinetics and quality aspect of black pepper. Burapha Science Journal, 18(1), 166-180. (in Thai)
Soponronnarit, S. (1997). Drying Grains and Some Types of Foods. (5th edition), Bangkok: King Mongkut’s University of Technology Thonburi. 338 pages. (in Thai)
Tasara, J., Tirawanichakul, S., and Tirawanichakul, Y. (2014). Strategic Development of Crisp Tiny Anchovy Using Hot Air and Infrared Drying. Burapha Science Journal, 19(1), 1-10. (in Thai)
Tirawanichakul, S., Chanchiew, S. and Tirawanichakul, Y. (2013). Pennywort Drying using Infrared Radiation: Drying Kinetics, Energy Consumption and Quality Aspect. KKU Research Journal, 18(2), 311-324. (in Thai)
Uengkimbuan, N., Boonpain, P., Hwanrarun, W. (2011). Models of pepper drying using hot air oven. Agricultural Science Journal, 42(3 (Suppl.)), 533-536. (in Thai)
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2016-11-30
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บทความวิจัยจากการประชุมวิชาการระดับชาติ"วิทยาศาสตร์วิจัย"ครั้งที่ 8
