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
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/54910
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-549102018-09-04T10:28:00Z Influence of drying method on drying kinetics and qualities of longan fruit leather Somkiat Jaturonglumlert Jatuphong Varith Tanongkiat Kiatsiriroat Multidisciplinary © 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. 2018-09-04T10:28:00Z 2018-09-04T10:28:00Z 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/6653943832/54910
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Multidisciplinary
spellingShingle Multidisciplinary
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/6653943832/54910
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