The objective of this research was to study of rotary drying of high-moisture long pepper by using a combined hot air and infrared radiation. The experiment was carried out at the drying temperatures of 80 90 and 100 °C infrared power level of 500 W hot air velocity of 2.5 m/s and rotary revolution of 3 6 and 9 rpm. In this study two patterns were examined by the different drying conditions namely 1) hot air drying and 2) combined hot air and infrared radiation drying. The effects of above drying parameters on the change in moisture content of long pepper and specific energy consumption (SEC) of the drying system were investigated. The results showed that the combined hot air and infrared radiation drying was shorter drying time than hot air drying. The lowest total SEC during drying process of 26.77 MJ/kg water when the drying temperatures of 80 °C infrared power level of 500 W hot air velocity of 2.5 m/s and rotary revolution of 3 rpm were used.

The objectives of this research were to construct a jar oven for the production of roasted chicken using heat from far-infrared radiation and to find the amount of electricity and specific energy consumption used in the production of roasted chicken. The physical properties in terms of color softness cooking yield and water holding capacity of roasted chicken were also investigated. By using far-infrared radiation at electrical power levels of 1000 1200 and 1400 watts to roast marinated chicken which had an initial mass of about 1650 grams until the mass of the roasted chicken had a lower than 1220 grams. From the experimental results it was found that the production of roasted chicken at far- infrared radiation with a high electrical power level requires significantly less electricity and specific energy consumption than that with low electrical power level (P≤0.05). Roasted chicken breasts with far-infrared radiation at 1400 watts had significantly higher lightness (L value) but lower redness (a value) and yellowness (b value) than those of 1000 watts (P≤0.05). However lightness (L value) yellowness (b value) and redness (a value) of the roasted chicken breast with far-infrared radiation at 1200 watts were not significantly different from those at 1000 and 1400 watts (P>0.05). The shear force and water holding capacity of roasted chicken were significantly increased when the electrical power levels of far-infrared radiation increased (P≤0.05). Moreover the electrical power levels of far-infrared radiation (1000 1200 and 1400 watts) did not significantly affect the cooking yield of roasted chicken (P>0.05).Sponso

The objective of this research was to design and development of a continuous flow paddy dryer with infrared radial radiation technique. The prototype of dryer consists of two concentric circular cylinders cylinders which the paddy drying chamber is height of 1 m. The inner cylinder has diameter of 26.5 cm made from glasses and outer cylinder has diameter of 29.5 cm made from perforated (1.75 mm) steel sheet. At the center of cylinders installed 1200 w of electric infrared heater. A hopper was installed on the top of the chamber while 120 w of blower and paddy flow control were installed at bottom of chamber. The performance of the dryer in terms of specific energy consumption (SED) drying rate (DR) and quality of paddy i.e. head rice yield (HRY) and whiteness index (WI) were evaluated by drying 15 kg of paddy with initial moisture content of 23-26% (w.b.) by using the drying conditions of 80oC of drying chamber temperature 1.075 m3/min of air flow rate and 0.837 1.228 1.875 and 2.308 kg/min of paddy flow rate. The results found that paddy flow rate at 1.875 kg/min is the optimum condition because gave the highest DR lowest SEC and rice qualities (HRY and WI) closely to control.

A system response of a near infrared (NIR) instrument sometimes changes depending on measuring conditions such as warming up time room temperature and the others. In the last peach experiment we measured NIR spectra over 3 days and spectral differences were observed between spectra measured at the first day and those at the second and third days. Therefore a simple method of system response compensation was examined. As a result of principle component analysis (PCA) of second derivative (2D) spectra of peaches samples were separated into two groups the first-day measured samples and the second and third-day measured ones on the plane consisted of PC1 and PC2. On the hypothesis that average 2D spectrum of each group should be almost the same the difference of the average 2D spectra (2D spectrum) was calculated. Using 2D spectrum 2D spectra of the first-day samples were adjusted to those of the other samples. The data set including the adjusted one is called “compensated 2D data set” hereafter as compared with “original 2D data set”. As results of partial least square (PLS) regressions based on the original and compensated 2D data sets and Brix value of peaches good SEPs of 0.98 °Brix for both cases could be obtained. The number of factors for the calibration model in case of compensated 2D data set was smaller than that in case of original one. It was concluded that the method using 2D spectrum could be used to compensate the difference of system response of an NIR instrument.

This research aims to study the effect of drying temperature on the changes in the moisture content of charcoal briquettes undergoing drying of solar energy and far-infrared radiation (Solar+FIR) and far-infrared radiation (FIR). The electricity consumption and the specific energy consumption were also investigated. The coconut shell charcoal briquettes with the initial moisture content of about 41-43% MW were dried at 55 60 and 65oC until the final moisture content of 8% MW was obtained. Based on the experimental results it was found that the drying temperatures and the drying methods had effects on the changes in the moisture content of charcoal briquettes. Drying at high temperature could reduce the moisture content of charcoal briquettes faster than that at low temperature. Drying using FIR could reduce the moisture content of charcoal briquettes faster than that using Solar+FIR. Moreover the electricity consumption and the specific energy consumption decreased with an increase in the drying temperature. Drying using Solar+FIR had lower electricity consumption but had higher specific energy consumption than drying using FIR. In this study the charcoal briquettes had the average heating value of about 6667.05 cal/g.