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 หัวเรื่อง:แนวทางการอบแห้งต้นหอมสับ ผู้เขียน: Manit Sukjindasatean, Somchart Soponronnarit, Somkiat Prachayawarakorn สื่อสิ่งพิมพ์:pdf AbstractThe object of this paper was to investigate strategies for drying spring onion by considering both experimental and simulated results. Product quality, drying capacity and energy consumption were taken into consideration. It was concluded that drying should be devided into 3 stages. In the 1st stage, drying air temperature was 80?C, specific air flow rate was 33.9 m3/min.kg dry matter and drying time was 0.5 h. In the 2nd stage, drying air temperature and drying time were kept unchanged but specific air flow rate was decreased to 13.5 m3/min.kg dry matter. In the final stage, drying air temperature was decreased to 72?C, specific air flow rate was also decreased to 6.8 m3/min.kg dry matter. Following these three stages, specific primary energy consumption was 6.17 MJ/kg H2O evap., drying time was 2.65 h and product quality was maintained. |
หัวเรื่อง:การรักษาคุณภาพข้าวเปลือกโดยการระบายอากาศเป็นระยะๆ ผู้เขียน:Somkiat Prachayawarakorn, Somchart Soponronnarit, Adisak Nathakaranakule, Sittichai Inchan สื่อสิ่งพิมพ์:pdf AbstractThe effect of different storage conditions to paddy quality was observed Chacherngsao Agricultural Cooperative. The ambient air flow rate of 1.6 m3/min-m3 was ventilated through the paddy bulk every month, once a month for 2 hours. The results indicated that the ventilation decreased the temperature in paddy bulk. The quality of paddy stored with intermittent ventilation was better in terms of whiteness but was approximately the same in terms of head yield compared to paddy stored without ventilation. |
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หัวเรื่อง:การออกแบบและทดสอบการอบแห้งข้าวเปลือกในถังเก็บ ผู้เขียน:Somkiat Prachayawarakorn, Somchart Soponronnarit, Prasai Chalidapongs, Adisak Nathakaranakule สื่อสิ่งพิมพ์:pdf AbstractThe objective of this paper was to design and test of in-store pady drying. Both energy consumption and grain quality were taken into consideration. Economic analysis was also conducted. Experimental results indicated that uniform air flow through paddy bed was achieved. Pressure drop through the grain bed was the most significant. When paddy was dried from 16% to about 14% wet-basis, using an air flow rate of 2.03 m3/min-m3 of paddy, energy consumption was 19 bath/ton, head yield was 11% higher conpared with direct sun drying. Benefit gained from higher head yield was 160 baht/ton. Dry paddy in storage should be ventilated periodically by ambient air, at least one hour each time. Mathematical simulation of paddy drying indicated that energy consumption was 35 baht/ton when paddy was dried from 18% to 14% wet-basis, using an air flow rate of 1.3 m3/min-m3 of paddy. Economic analysis based on mathematical model data showed that in-store drying system yielded higher rate of return compared with interest rate and short pay back period. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Study of Parameters Affecting Drying Kinetics and Quality of Corns) ผู้เขียน:Somboon Wetchacama, Somchart Soponronnarit, Somkiat Prachayawarakorn, Adisak Pongpullponsak, Wuttitat Tuntiwetsa, Suprarat Kositcharoeankul สื่อสิ่งพิมพ์:pdf AbstractThe objectives of this research are to investigate factors affecting on drying rate of high moisture corn at high temperature with fluidisation technique and to develop a mathematical model for predicting drying rate. There were three following steps of drying process: 1) rapid drying using fluidised bed dryer at inlet drying air temperature of 130-170?C, 2) corn tempered for period of 40-180 minutes under the same temperature as drying from the step 1 and 3) drying with ambient air. Drying kinetic shows the inlet air temperature and the specific airflow rate significantly affecting the drying rate. Amongst three semiempirical drying equations (Wang and Singh, Page and Lewis), Page’s equation provides the best prediction. This study also aims to study the quality of corn dried in each step. Corn qualities in terms of aflatoxin content, percentages of breakage and stress crack, and colour change have been considered. Experimental results show that aflatoxin content in dried corn does not change. Breakage and cracking depend strongly on final moisture content and are relatively dependent to temperature. Tempering provides the improvement of colour while inlet air temperature has no effect. |
หัวเรื่อง:การป้องกันการเกิดแอฟลาทอกซินในข้าวโพดโดยการอบแห้งในฉางเก็บ ผู้เขียน:Somkiat Prachayawarakorn, Somchart Soponronnarit, Adisak Nathakaranakule, Sittichai Inchan สื่อสิ่งพิมพ์:pdf AbstractThe objective of this research was to investigate the prevention of aflatoxin production and energy consumption in the prototype system of in-store corn drying. The air was ventilated periodically through the corn bulk. The experimental results showed that the uniform air ventilated through the corn bulk was accomplished. For corn drying using ambient air, the amount of aflatoxin B-1 production at the end of drying in case of 23.4% wet-basis initial moisture content of corn was higher than that in case of 18.7% and 18.9% wet-basis initial moisture content of corn. To preserve the quality of corn by controlling the amount of alflatoxin, the initial moisture content of corn should not be higher than 19% wet-basis but if initial moisture content of corn was higher than 19% wet-basis, it should be dried to 18-19% wet basis within 2 days and continually dried to 14% wet-basis within 14 days. When corn was dried from 19% to 12% - 13% wet- basis by using ambient air with specific air flow rate of 3.6-4.6 m3/min-m3 of corn, energy consumption was 0.46-0.9 MJ/kg water evaporate and electricity cast was 16-27 baht/ton of corn. |