Drying Kinetics Model of Fermented Soybean Meal Using Hot Air-Drying

Main Article Content

Sirayaporn Faksakul
Thanasak Lomthong
Jantima Teeka
Anan Boonpan
Atsadawut Areesirisuk

Abstract

The aim of this research was to model the hot air-drying (HAD) of fermented
soybean meal (FSBM) containing probiotic Enterococcus faecium. The HAD was
performed to reduce the moisture content of the FSBM. The effects of drying temperature
on cell viability and moisture content were investigated. Moisture content decreased
rapidly with increasing drying temperature. This probiotic strain’s cell viability slightly
decreased at drying temperatures lower than 50°C and was greatly decreased at 55°C.
Four mathematical models were applied to describe its drying kinetics, revealing that
the Page model was the best fit for characterizing the drying kinetics during drying of
FSBM, with a coefficient of determination (R2) of 0.9996. Moreover, the Page model
provided the lowest root mean square error (RSME) and chi-square (X2) and the highest
modeling efficiency.

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บทความวิจัย (Research Articles)
Author Biographies

Sirayaporn Faksakul, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi

Division of Biology, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi

Thanasak Lomthong, Center of Excellence in Nano-Biotechnology, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi

Division of Biology, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi

Jantima Teeka, Center of Excellence in Nano-Biotechnology, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi

Division of Biology, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi

Anan Boonpan, Faculty of Food Business Management, Panyapiwat Institute of Management

Faculty of Food Business Management, Panyapiwat Institute of Management

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