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dc.contributor.authorKansaard, Natdanaien_US
dc.contributor.authorKhruakaew, Apicharten_US
dc.contributor.authorSaesong, Pisuten_US
dc.contributor.authorsaadchom, Poomjaien_US
dc.contributor.authorณัฐดนัย กาญสะอาดen_US
dc.contributor.authorอภิชาต เครือแก้วen_US
dc.contributor.authorพิสุทธิ์ แซ่ซ้งen_US
dc.contributor.authorภูมิใจ สอาดโฉมen_US
dc.date.accessioned2020-01-05T07:40:10Z
dc.date.available2020-01-05T07:40:10Z
dc.date.issued2020-01-05
dc.identifier.issn1906-0432
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/2866
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, 12(1) : 1-13en_US
dc.description.abstractThe objectives of this research were to study the effect of hot air velocity on the changes of the moisture content and temperature of preserved tomatoes undergoing combined conveyor system and hot air drying. Specific energy consumption, physical properties in term of color and shrinkage, and sensory evaluation of dried preserved tomatoes were also investigated. The preserved cherry tomatoes were dried at a drying temperature of 80oc, and hot air velocity of 2 and 4 m/s until the moisture contents of the preserved tomatoes were lower than 18% wet basis. The experimental results showed that the hot air velocity had effect on the changes of the moisture content and temperature of preserved tomatoes. Specific energy consumption, total color difference, shrinkage percentage, and sensory evaluation results of dried preserved tomatoes of the hot air velocity of 2 and 4 m/s were not significantly different (P>0.05).Moreover, the dried preserved tomatoes obtained from this research had significantly lower sensory scores in term of color and appearance than those obtained from the local market (P≤0.05). However, sensory scores in term of flavor, texture and overall preference of the dried preserved tomatoes obtained from this research and the local market were not significantly different (P>0.05).en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectFood processingen_US
dc.subjectการแปรรูปอาหารen_US
dc.subjectDryingen_US
dc.subjectการอบแห้งen_US
dc.subjecttomatoen_US
dc.subjectมะเขือเทศen_US
dc.subjectCrystallized tomatoesen_US
dc.subjectมะเขือเทศแช่อิ่มen_US
dc.titleEffect of hot air velocity on preserved tomatoes drying using combined conveyor system and hot airen_US
dc.title.alternativeผลของระดับความเร็วอากาศร้อนต่อการอบแห้งมะเขือเทศแช่อิ่มด้วยระบบสายพานลำเลียงร่วมกับอากาศร้อนen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorPoomjai.s@gmail.comen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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