Influence of drying method on drying kinetics and qualities of longan fruit leather

© 2015 by Maejo University, San Sai, Chiang Mai, 50290 Thailand. The effects of some drying techniques (hot-air drying, far-infrared drying and microwave-vacuum drying) on the qualities of longan fruit leather, as well as on the drying rate, specific energy consumption, and other properties of longa...

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Main Authors:	Somkiat Jaturonglumlert, Jatuphong Varith, Tanongkiat Kiatsiriroat
Format:	Journal
Published:	2018
Subjects:	Agricultural and Biological Sciences
Online Access:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84924710777&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/44381
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Institution:	Chiang Mai University

id	th-cmuir.6653943832-44381
record_format	dspace
spelling	th-cmuir.6653943832-443812018-04-25T07:49:24Z Influence of drying method on drying kinetics and qualities of longan fruit leather Somkiat Jaturonglumlert Jatuphong Varith Tanongkiat Kiatsiriroat Agricultural and Biological Sciences © 2015 by Maejo University, San Sai, Chiang Mai, 50290 Thailand. The effects of some drying techniques (hot-air drying, far-infrared drying and microwave-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. 2018-01-24T04:41:53Z 2018-01-24T04:41:53Z 2015-03-13 Journal 19057873 2-s2.0-84924710777 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84924710777&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/44381
institution	Chiang Mai University
building	Chiang Mai University Library
country	Thailand
collection	CMU Intellectual Repository
topic	Agricultural and Biological Sciences
spellingShingle	Agricultural and Biological Sciences Somkiat Jaturonglumlert Jatuphong Varith Tanongkiat Kiatsiriroat Influence of drying method on drying kinetics and qualities of longan fruit leather
description	© 2015 by Maejo University, San Sai, Chiang Mai, 50290 Thailand. The effects of some drying techniques (hot-air drying, far-infrared drying and microwave-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.
format	Journal
author	Somkiat Jaturonglumlert Jatuphong Varith Tanongkiat Kiatsiriroat
author_facet	Somkiat Jaturonglumlert Jatuphong Varith Tanongkiat Kiatsiriroat
author_sort	Somkiat Jaturonglumlert
title	Influence of drying method on drying kinetics and qualities of longan fruit leather
title_short	Influence of drying method on drying kinetics and qualities of longan fruit leather
title_full	Influence of drying method on drying kinetics and qualities of longan fruit leather
title_fullStr	Influence of drying method on drying kinetics and qualities of longan fruit leather
title_full_unstemmed	Influence of drying method on drying kinetics and qualities of longan fruit leather
title_sort	influence of drying method on drying kinetics and qualities of longan fruit leather
publishDate	2018
url	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84924710777&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/44381
_version_	1681422548924891136

Influence of drying method on drying kinetics and qualities of longan fruit leather

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