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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Temperature on Soybean Quality Using Spouted Bed Technique) ผู้เขียน: Songchai Wiriyaumpaiwong, Somchart Soponronnarit, Somkiat Prachayawarakorn สื่อสิ่งพิมพ์:pdf AbstractThe effect of temperature on moisture reduction rate and soybean qualities using a two-dimensional spouted bed dryer has been studied. Air velocity was varied in a range of 15.86-20.50 m/s, with a fixed holdup of 25 kgs. The soybeans with initial moisture levels varying between 28 and 32% dry basis were dried to 12-17% dry basis using inlet air temperatures of 120-150?C. The experimental results indicate that higher temperatures provide faster moisture reduction rate. The qualities of soybean have also been considered in terms of stress cracking, breakage, urease activity and protein solubility in 0.2% KOH. It is shown that the percentages of cracking and breakage depend on temperature, final moisture content and degree of collision of kernel with deflector. The percentages of stress crack and breakage lie in the range of 50-60% and of 3-24%, respectively. The urease activity and protein solubility are accepted with slightly changing in the protein quality. |
 หัวเรื่อง:การอบแห้งเมล็ดในมะม่วงหิมพานต์ด้วยเครื่องอบแห้งแบบถาดหมุน ผู้เขียน: Thanit Swasdisevi, Somchart Soponronnarit, Adisak Nathakaranakule, Pieamsin Thongthip สื่อสิ่งพิมพ์:pdf AbstractThe objective of this research is to investigate a suitable condition for drying cashew kernel with rotating tray dryer. Criterion used to consider are as follows: quality of product after drying, drying time and specific energy consumption. Experimental results showed that the drying time decreased when drying air temperature increased. The appropriate drying condition is at drying air temperature of 90?C, recycled air fraction of 0.45 and specific air flow rate of 70 kg dry air/h-kg dry cashew kernel (air velocity 0.07 m/s). The product quality after drying is acceptable while drying time is low. The specific energy consumption is 68.22 MJ/kg water evap. or 6.85 MJ/kg cashew kernel. Drying cost analysis is reported at 260 baht/kg water evap. or 26.13 bath/kg cashew kernel. |
 หัวเรื่อง:แนวทางการอบแห้งสับปะรดแช่อิ่มที่เหมาะสมที่สุด ผู้เขียน: Marina Nuimeem, Somchart Soponronnarit, Boosya Bunnag สื่อสิ่งพิมพ์:pdf 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 traction 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?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. |
 หัวเรื่อง:การอบแห้งข้าวเปลือกโดยเทคนิคฟลูอิไดเซชัน เพื่อการเพิ่มปริมาณข้าวเต็มเมล็ด ผู้เขียน: Adithap Taweerattanapanish, Somchart Soponronnarit, Somboon Wetchacama, Ngamchuen Kongseree, สุนันทา วงศ์ปิยชน สื่อสิ่งพิมพ์:pdf AbstractExperimental result of fluidized bed paddy drying by high air temperature (140 and 150?C) at various initial and final moisture contents showed that head rice yield could be increased to a maximum value at the range of final moisture content of paddy of 19-22 % wet-basis. The factors affecting the increase of head rice yield were the initial and final moisture content of paddy and the tempering process. |
 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:ไม่มีชื่อไทย (ชื่ออังกฤษ : Parameters for Mango Glace? Drying Simulation) ผู้เขียน: Somboon Wetchacama, Somchart Soponronnarit, Thanit Swasdisevi, Sakrin Ratsie สื่อสิ่งพิมพ์:pdf AbstractThe objective of this research was to investigate parameters affecting drying rate of mango glace?, i.e., diffusion coefficient, equilibrium moisture content, specific heat and density of mango glace?. The equilibrium moisture content was determined by static method at temperature of 45-70?C and relative humidity of 10-90%. Saturated salt solutions and an oven were used for controlling relative humidity and temperature, respectively. It was found that equilibrium moisture content decreased with temperature for relative humidity ranging from 10-60%. The BET equation was found accurate to describe the experimental results. The results obtained from drying experiment indicated that diffusion coefficient increased exponentially with drying temperature. It was further found that density and specific heat of mango glace? decreased and increased linearly with moisture content, respectively. |
 หัวเรื่อง:การศึกษาพารามิเตอร์สำหรับวิเคราะห์การอบแห้งมะละกอแช่อิ่ม ผู้เขียน: Siva Achariyaviriya, Somchart Soponronnarit สื่อสิ่งพิมพ์:pdf AbstractThe paper describes the studies of parameters for the analysis of papaya glace drying by conduction experiments and finding out appropriate equations to describe these parameters. From the study of drying rate, it was found that diffusion equation could explain the drying rate and that the diffusion coefficient increased exponentially with drying temperature. From the study of equilibrium moisture content by using saturated salt solution, it was found that when temperature increased, the equilibrium moisture content decreased if relative humidity was lower than 25% but increased, if relative humidity was higher than 45%. The equation of Brunauer was found appropriated in describing the experimental results. Finally, it was found that density and specific heat increased linearly with moisture content. |
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Continuous Drying of Paddy in Two-Dimensional Spouted Bed) ผู้เขียน: Thanid Madhiyanon, Somchart Soponronnarit, Warunee Tia สื่อสิ่งพิมพ์:pdf AbstractAn industrial–scale prototype of spouted bed paddy dryer with a capacity of 3,000 kg/h was constructed and tested. The prototype was shown to be a desirable feature of spouted bed as well as capability of continuous drying and offering consistent results through the testing period. Experimental results showed that the prototype performed well on moisture reduction and milling quality. Head rice yield and whiteness were not significantly changed regardless of using inlet air temperature up to 146?C. At present, feed rate is limited to not exceed 1,000 kg/h and thermal energy consumption is relatively high, i.e. in range of 5.9-8.6 MJ/kg water evaporated. This could be attributed to using of improper blower. The relative results of increasing air velocity and pressure should be studied. |
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Development of a Commercial Scale Vibro-Fluidized Bed Paddy Dryer) ผู้เขียน: Somboon Wetchacama, Somchart Soponronnarit, Wuttikon Jariyatontivait สื่อสิ่งพิมพ์:pdf AbstractThe objectives of this research were to design, construct and test a prototype of vibro-fluidized bed paddy dryer with a capacity of 2.5–5.0 tons/h. Experimental drying conditions were: air flow rate 1.7 m3/s (1.9 kg/s), bed velocity 1.4 m/s, average drying air temperature 125–140?C, residence time of paddy approximately 1 minute, bed height 11.5 cm, fraction of air recycled 0.85 (1.6 kg/s) and vibration of intensity 1 (frequency 7.3 Hz and amplitude 5 mm.). It was found that moisture content of paddy was reduced from 28 to 23 % d.b. at a feed rate of 4821 kg/h. Electrical power consumption and average diesel oil consumption were 9646 W and 17.6 1/h, respectively. Specific primary energy consumption was 6.15 MJ/kg-water evap. Electrical power of blower motor and vibrator motor was 55 % as compared to electrical power of blower motor used in fluidized bed drying without vibration. For operation of 12 hours/day and 90 days/year, paddy drying cost was 1.50 baht/kg-water evap. (fixed cost 0.50 baht/kg-water evap. and operating cost 1.00 baht/kg-water evap., US$ 1 = 40 baht). |
 หัวเรื่อง:การพัฒนาแบบจำลองทางคณิตศาสตร์สำหรับการอบแห้งผลไม้โดยใช้ปั๊มความร้อน ผู้เขียน: Waraporn Rattanongpisat, Somchart Soponronnarit, Thanit Swasdisevi สื่อสิ่งพิมพ์:pdf AbstractA mathematical model for papaya glace' drying using heat pump has been developed. It comprises of drying rate equation, mass and energy balance equations, thermo-physical property of papaya glace' equations and heat exchanger equations. Successive substitution method was used for finding the solution. It was found that the model was fairly accurate for predicting final moisture content, air temperature at various parts in the system and temperature of refrigerant especially at low moisture level of papaya glace'. The mathematical model was then used to find out strategy for drying papaya glace' with a specific air flow rate of 29.8 kg/h-kg dry papaya glace'. Simulated results showed that drying time and energy consumption was decreased when the drying air temperature was increased. In addition, the appropriate bypass air ratio was in the range of 86-90 %. |
 หัวเรื่อง:การอบแห้งข้าวโพดด้วยเครื่องอบแห้งแบบหมุน : แบบจำลองทางคณิตศาสตร์และแนวทางการอบแห้ง ผู้เขียน: Paiboon Rodviboonchai, Somchart Soponronnarit สื่อสิ่งพิมพ์:pdf AbstractThe objectives of this study are to investigate appropriate operating conditions and to develop a mathematical model for corn drying by a rotary dryer. Experimental results showed that if feed rate, rotating speed, tilt angel of drum or air velocity increased, residence time decreased. Residence time obtained from a developed equation was agreeable with experimental result. A thin layer drying equation confirmed by equations of mass and energy balance could predict drying rate relatively well. Energy consumption varied inversely with hold-up and moisture content of corn. A volumetric heat transfer coefficient depended on hold-up, rotating speed and air velocity. To dry corn with a rotary dryer, a relatively high air temperature and high value of hold-up should be practiced. Drying at a range of low moisture content of corn should be avoided. |
 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:ไม่มีชื่อไทย (ชื่ออังกฤษ : Drying of High Moisture Paddy by Two-Dimensional Spouted Bed Technique) ผู้เขียน: Somboon Wetchacama, Somchart Soponronnarit, Thanit Swasdisevi, Somkiat Prachayawarakorn, Jinda Panich-ing-orn, Suchart Suthicharoenpanich สื่อสิ่งพิมพ์:pdf AbstractThe objectives of this research were to design and construct a two-dimensional spouted bed dryer with draft plates, to study drying kinetics of paddy, paddy quality and specific primary energy consumption. Experimental drying conditions were as follows: initial paddy moisture contents (Mi) of 31.1-45.6% dry basis (d.b.), inlet air temperatures (Ti) of 130, 140 and 150?C, hold-ups (H) of 20, 25 and 30 kg. Experimental results showed that minimum spouting velocity of drying air at the inlet of drying chamber was 15.4-16.4 m/s equivalent to velocity through the draft plates of 3.9-4.1 m/s. The operating parameters affecting drying rate and specific primary energy consumption were drying temperature and specific air flow rate or hold-up. Those affecting head rice yield and rice whiteness were initial and final moisture contents of paddy and drying air temperature. The entrance height directly affected energy consumption of the fan. The suitable entrance height was 10 cm as it resulted in minimum energy consumption. The first order polynomial equation was accurate and appropriate for predicting drying rate. |
 หัวเรื่อง:การศึกษาพารามิเตอร์สำหรับวิเคราะห์การอบแห้งสับปะรดแช่อิ่ม ผู้เขียน: Aree Teanchai, Somchart Soponronnarit สื่อสิ่งพิมพ์:pdf AbstractThe objectives of this study are to determine experimentally some properties of pineapple glace such as equilibrium moisture content, moisture diffusion coefficient, density and specific heat. These parameters are useful and necessary for drying analysis. The equations describing these parameters were found out by curve fitting using least square technique. The equilibrium moisture content was determined by static method using saturated salt solution. It was found that equilibrium moisture content decreased with the temperature for relative humidity range from 0-35 percent, but increased with the temperature for relative humidity higher than 45 percent. The equation of Iglesias & Chirife, 1978 was found to be accurate to describe the experimental results. The results of the drying of pineapple glace showed that moisture diffusion coefficient increased exponentially with drying temperature and the effect of air velocity was not significant. The temperature range from 55-65oC was suitable for drying pineapple glace regarding to good quality. For other parameters such as density and specific heat, it was found that the density increased linearly with moisture content in dry basis and specific heat increased linearly with moisture content in wet basis. |
 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. |