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Author มารีนา นุ้ยหมีม
Titleแนวทางการอบแห้งสับปะรดแช่อิ่มที่เหมาะสมที่สุด
Alternative TitleOptimum strategies for pineapple glace
Imprint2536
Call# T930188

CALL # Volume Number Month Year Barcode Status
Available

Journalวิทยาสารเกษตรศาสตร์ สาขาวิทยาศาสตร์
AbstractA mathematical model for pineapple glace'drying based on thermal equilibrium between the drying air and the product was developed. The effect of temperature on product quality was observed. The effect of temperature, air flow rate and fraction of air recycled on drying time and energy consumption were also observed. The criteria for optimum drying of pineapple glace in a cabinet dryer were product quality, drying time and energy consumption. Experimental and simulated results showed that a drying temperature of 65 deg C, a specific air flow rate of about 11 kg dry air/h-kg dry pineapple glace' and about 0.75 of air recycled should be used.
Descriptปีที่ 27 ฉบับที่ 1 ; 79-90
Subjectสับปะรดแช่อิ่มอบแห้ง--วิจัย
ผลไม้แช่อิ่ม--วิจัย
Pineapple drying--research
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