Journal of Food, Agriculture and Environment

Effect of drying methods on the physical properties of dried champedak

Author(s):

Kittiphoom Suppalakpanya ¹*, Chamaiporn Pengmak ¹, Ruamporn Nikhom ²

Recieved Date: 2018-01-10, Accepted Date: 2018-03-24

Abstract:

A solar dryer was developed with thermal energy storage to drying of champedak compared with oven and direct sun. The solar dryer is attached with thermal energy storage having the efficiencies higher than without energy storage material, besides the efficiencies in case of paraffin wax as thermal energy storage are slightly higher than that of water and rock case. The solar drying system works in such a manner that phase change material (paraffin wax) stores the thermal energy during sun shine hours and releases the latent and sensible heat after sunset. Results show that oven drying needed approximately 14 h to reach moisture content less than 18%, while solar drying and direct sun drying required 24 and 28 h, respectively, to achieve the final moisture content. The color loss in oven dried champedak was not significantly different from solar dried champedak (p> 0.05). Instrumental results of texture showed that all the dried champedaks were not significantly different (p> 0.05). Direct sun dried champedak was disliked and received significantly lower scores (p< 0.05) on all sensory attributes evaluated. In summary solar dryer integrated with thermal storage can be used as an alternative drying method. In particular, quality of champedak which was dried by solar energy dryer with thermal storage was more suitable for color, texture, and sensory evaluation compared with direct sundried samples.

Keywords:

Solar dryer, thermal energy storage, champedak, tray dryer

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Journal: Journal of Food, Agriculture and Environment
Year: 2018
Volume: 16
Issue: 2
Category: Food and Health
Pages: 43-48

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