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

-

Authors

  • มงคลชัย คำปากดี

Keywords:

lanchester’s freshwater prawn, Microwave, Drying, drying of microwave-hot air combination

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.

References

Aiquan, J., Xueming, X., Zhengyu, J. (2013). Modelling of dehydration-rehydration of instant rice in combined microwave-hot air drying. Journal of Food and Bioproducts Processing 92, 259-265.
Alibas, I. (2007). Energy Consumption and Color Characteristics of Nettle Leaves during Microwave, Vacuum and Convective Drying. Journal of Biosystems Engineering 96, 495-502.
AOAC, (1995). AOAC Official Methods of Analysis. (16th ed.), Association of official Agricultural Chemists, Washington DC.
Das, I., Arora, A. (2018). Alternate microwave and convective hot air application for rapid mushroom drying. Journal of Food Engineering 223, 208-219.
Diamante, L.M., Munro, P.A. (1993). Mathematical modeling of the thin layer solar drying of sweet potato slices. Journal of Solar Energy 51, 271-276.
Fu, B.A., Chen, M.Q., Song, J.J. (2017). Investigation on the microwave drying kinetics and pumping phenomenon of lignite spheres. Journal of Applied Thermal Engineering
124, 371-380.
Funebo, T., Ohlsson, T. (1998). Microwave-assisted Air Dehydration of Apple and Mushroom. Journal of Food Engineering 38, 353-367.
Hassan, J., Davood, K., Mohsen, A. (2018). Energy consumption and qualitative evaluation of a continuous band microwave dryer for rice paddy drying. Journal of Energy 142, 647-654.
Hemis, M., Choudhary, R., Gariepy, Y., Raghavan, G.S., (2015). Experiments and modelling of the microwave assisted convective drying of canola seeds. Journal of Bioresource Engineering, 139, 121-127.
Jalal, D., Seyed-Hamed, H., (2018). Multi-stage continuous and intermittent microwave drying of quince fruit coupled with osmotic dehydration and low temperature hot air drying. Journal of Innovative Food Science and Emerging Technologies, 45, 132-151.
Maskan, M., (2000). Microwave/air and microwave finish drying of banana. Journal of Food Engineering 44, 71-78.
Serowik, M., Figiel, A., Nejman, M., Pudlo, A., Chorazyk D., Kopec W., Krokosz D., RychlickaRybska, J. (2018). Drying characteristics and properties of microwave assisted spouted bed dried semirefined carrageenan. Journal of Food Engineering 221, 20-28.
Song, C., Wang, Y., Wang, S., Z. Cui, Z., Xu, Y., Zhu, H. (2016). Non-uniformity investigation in a combined thermal and microwave drying of silica gel. Journal of Applied Thermal Engineering 98, 872-879.
Suwit, P., Somchart, S., Adisak, N. (2015). Application of microwaves for drying of durian chips. Journal of Food and Bioproducts Processing 96, 11-11.

Downloads

Published

2021-04-19

How to Cite

คำปากดี ม. (2021). Kinetic of Drying of Lanchester’s Freshwater Prawn by Microwave-Hot air Combination: -. Journal of Science and Technology Songkhla Rajabhat University, 1(2), 11–22. Retrieved from https://ph02.tci-thaijo.org/index.php/SciAndTechSkru/article/view/242513

Issue

Section

Research Article