Effect of Sample Pretreatment and Drying Methods on Quality of Dates

Authors

  • Prayoon Jomlaperatikul Lecturer, Department of Food and Biological Engineering, Faculty of Engineering, Rajamangala University of Technology Isan Khon Kaen Campus
  • Dechawut Manklang Lecturer, Department of Food and Biological Engineering, Faculty of Engineering, Rajamangala University of Technology Isan Khon Kaen Campus
  • Bhuchiss Tanwanichkul Lecturer, Department of Food and Biological Engineering, Faculty of Engineering, Rajamangala University of Technology Isan Khon Kaen Campus
  • Prasit Sopa Lecturer, Department of Food and Biological Engineering, Faculty of Engineering, Rajamangala University of Technology Isan Khon Kaen Campus
  • Chainarong Lomchangkum Lecturer, Department of Food and Biological Engineering, Faculty of Engineering, Rajamangala University of Technology Isan Khon Kaen Campus
  • Apaporn Jomlaperatikul Lecturer, Department of Food and Biological Engineering, Faculty of Engineering, Rajamangala University of Technology Isan Khon Kaen Campus
  • Sirithon Kisalung Lecturer, Department of Agricultural Machinery Engineering, Faculty of Engineering, Rajamangala University of Technology Isan Khon Kaen Campus

Keywords:

Drying, Dates, Pretreatment

Abstract

The objective of research was to examine the effect of Barhi date‘s sample preparation and drying processes on its quality. The sample preparation consisted of six methods: scalding by hot water, microwave oven, soaking in citric acid, in calcium chlorine, in sodium bicarbonate and freezing.  When completed, the preparations of sample were dried in drying tunnel at 70 degree’s Celsius for twelve hours. The objective of research also was to study drying process consisting three methods: tunnel dryer, microwave oven, and sunlight. The research reported that in preparing process, Barhi date before being dried when scalded by microwave oven received the least value of water activity (aw); and for its color, P-value was 0.5(p ≤ 0.5). Between its sweetness and hardness, there was no significant difference. Also, the finding indicated that tunnel dryer helped reduce the value water activity (aw) Barhi date sample received the least value whereas there was no noticeable difference between its sweetness, hardness and color.

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Published

2023-12-26

Issue

Vol. 23 No. 4 (2023)

Section

บทความวิจัย

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