Kinetic of Drying of Lanchester’s Freshwater Prawn by Microwave-Hot air Combination

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Abstract

This research is study of kinetics, specific energy consumption and color of lanchester’s freshwater prawn of drying by microwave-hot air combination. There different condition were hot air microwave 3 level are 50, 60 and 70 ºC, density microwave 3 level are 3, 4.5 and 6 Wg^-1 and density microwave-hot air combination. The hot air velocity for all experiment was fixed at 1 ms^-1. The study drying of lanchester’s freshwater prawn, The initial moisture content was about of 70 percent wet basis until the final moisture content to 20 ºC wet basis. The results showed that hot air drying takes the shortest drying time about 60 min at hot air temperature 70 ºC, density microwave drying takes the shortest time about 28 min at density microwave 6 Wg-1 and microwave-hot air combination drying takes the minimum drying time about 16 min at microwave density 6 Wg^-1 with the hot air temperature 70 ºC combination. For specific energy consumption, lobster drying showed that The best specific energy consumption is the drying condition by microwave density at 6 Wg^-1. The energy consumption rate in the water evaporator is 4.4 kJg^-1. Color value of hot air drying, L * brightness, rather than microwave and microwave-hot air combination. For the red color (a *) and the yellow color (b *) will be higher than hot air drying by will be higher as the microwave density increases.