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Influence of drying method on drying kinetics and qualities of longan fruit leather |
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| รหัสดีโอไอ | |
| Creator | 1. Somkiat Jaturonglumlert 2. Jatuphong Varith 3. Tanongkiat Kiatsiriroat |
| Title | Influence of drying method on drying kinetics and qualities of longan fruit leather |
| Publisher | Maejo University |
| Publication Year | 2558 |
| Journal Title | Maejo International Journal of Science and Technology |
| Journal Vol. | 9 |
| Journal No. | 1 |
| Page no. | 54 |
| Keyword | longan fruit leather,hot-air drying,microwave-vacuum drying,far-infrared drying,fruit leather |
| ISSN | 1905-7873 |
| Abstract | The effects of some drying techniques (hot-air drying, far-infrared drying andmicrowave-vacuum drying) on the qualities of longan fruit leather, as well as on the drying rate, specific energy consumption, and other properties of longan fruit leather were studied. The drying time for microwave vacuum drying was shortest and the specific energy consumption was also lowest. However, far-infrared drying gave products with the best qualities. It also reduced the drying time and specific energy consumption in comparison to hot-air drying and was found to be suitable for the production of longan fruit leather. |
