ผลของการเตรียมมันสำปะหลังเส้นต่อการอบแห้งด้วยลมร้อน
วีระวัฒน์ ศรีชา ธีรศาสตร์ คณาศรี สมโภชน์ สุดาจันทร์ และ โสภา แคนสี
วารสารวิทยาศาสตร์เกษตร 44 (3พิเศษ): 547-552. 2556.
2556
บทคัดย่อ
The objective of this research was to investigate the effects of pre-treatment methods of cassava chip on hot air drying. The pre-treatment was divided into 3 groups as followings; 1) soaking in 2% v/v ethyl oleate concentration for 10 minutes, 2) soaking in potassium carbonate at concentration of 5% v/v for 10 minutes and 3) blanching in hot water at 60 °C for 10 minutes compared with control sample. Three factors; sizes of cassava chips (less than 2.5, 2.5-3.0, 3.0-3.5 and 3.5-4.0 cm), bed depths(2, 4, 6 and 8 cm) and drying temperatures (60 and 70°C) were studied. In the experiment cassava was chopped and sieved before pretreated methods. The cassava chip samples were placed on the tray at various sizes and bed depths, then dried at temperatures of 60 and 70°C at air velocity of 1.5 m/s. The weight of sample was recorded hourly until the final moisture content of product reached 13-14% w.b. Results showed that the methods of pretreatments, sizes and thickness of cassava significantly reduced drying time (p ≤ 0.05). The blanching samples in hot water had the highest drying rate with drying time of 9.2 hours for chip size of 3.0-3.5 cm and thickness 2 cm. Whereas, the thickness of 4 and 6 cm of drying beds were not significantly different (p ≤ 0.05), however the sizes of cassava chips effect drying time significantly (p ≤ 0.05).