The objective of study was to design and development of spray drying technology for production of salt powder. The process design and build spray dryer that consisted of three parts: an atomizer a drying column and a dry powder collecting unit. The operation of a spray dryer was co-current flow. A drying column had diameter 0.5 m high 1.5 m and heater 15 kW with automatic temperature control PID 220 V AC power. The test used a saline solution. The inlet air temperature had 5 levels: 130 140 150 160 and 170 ?C. The inlet air velocity had 5 levels: 8 8.5 9 9.5 and 10 m/s. The results were a spray dryer be able to saline solution became salt powder with moisture content between 1.0 - 2.5 % (wet basis) which was in the standard of pure consumable salt (TIS 2086-2544) and can be classified at first class that moisture content had no more than 3 %

Superheated steam drying has gained more attention due to its absence of oxidative reactions and high drying rate. This research involved drying of ground fish slices using superheated steam. The influences of superheated steam temperature (120 130 and 140 ?C) and thickness of ground fish slices (1.3 and 2.2 mm) on drying kinetics and quality attributes of dried fish slices were studied. Effective moisture diffusion coefficients (Deff) of the ground fish slices dried at different conditions were also investigated. From the experimental results it was seen that an increase in drying temperature and a decrease in thickness of ground fish slices led to faster moisture reduction. In terms of qualities it was found that the lightness value (L-value) decreased. However the redness value (a-value) percentage of shrinkage hardness and toughness values increased when the thickness of ground fish slices and superheated steam temperature increased. Moreover it was also found that the Deff of the ground fish slices increased with the increase of superheated steam temperature and thickness of ground fish slice.

The objectives of this research were to study the changes in the moisture of ground fish slices during drying with superheated steam combined with hot air and to compare the physical properties (in terms of color hardness toughness and shrinkage) as well as sensory evaluation of dried fish slices. Two drying methods were performed (i.e. superheated steam drying at 140 ?C combined with hot air drying at 110 ?C (SSD+HAD) and hot air drying at 110 ?C combined with superheated steam drying at 220 ?C and hot air drying at 110 ?C (HAD+SSD+HAD)). The ground fish samples were produced at sizes of 50?50?1.3 and50?50?2.2 mm (WDH). The samples with the initial moisture content of around 205-215% dry basis were dried until the final moisture content of about 20% dry basis. Results showed that the samples with 1.3 mm thickness had shorter drying times than those with 2.2 mm thickness. The samples dried by SSD+HAD and HAD+SSD+HAD were similar in the drying time. In term of qualities it was seen that the lightness of dried samples decreased but the hardness toughness and shrinkage percentage of dried samples increased when the samples thickness increased. Dried samples obtained from SSD+HAD had higher lightness hardness and toughness but had lower percentage of shrinkage than those obtained from HAD+SSD+HAD. Moreover it was found that dried samples obtained from HAD+SSD+HAD had the highest sensory scores.

The purposes of this research were to develop and to test performance of mini heat pump dryer for slice banana. Drying chamber of 0.48×0.47×0.39 m3 was designed and it could contain three trays. The three trays had dimension of 0.33×0.409 m2. A blower with 174.6 W motor of air condition was modify and could adjust flow rates of three levels for air cycle system in dryer. The air system had bypass air at evaporator. The refrigerant of R-134a and four main parts were used in the heat pump system. The four main parts were a 497 W hermetic compressor a 1800 W condenser an expansion valve and a 1300 W evaporator. Experiments for test performance of the mini heat pump dryer used close loop air system an evaporator bypass air of 60 % a temperature of 60 oC and various flow rates of 0.117 0.128 and 0.140 m3/s. Slide bananas of 400-500 g had an initial moisture content of 244-281 %dry basis and were dried until final moisture content lower than 6.24±0.007 %dry basis. It was found that the flow rates of 0.117 0.128 and 0.140 m3/s had coefficients of performance (COPh) of 3.32±0.066 3.88±0.031 and 4.24±0.08 respectively and had specific moisture extraction rates (SMER) of 184.5±11.85 186.2±8.17 and 200.1±21.34 g/kWh respectively. The flow rate at 0.140 m3/s was the best condition because it had high specific moisture extraction rate.

The development product of dried pickled passion fruit peel aimed to study appropriate production process of dried pickled passion fruit peel to study the preservation and examine the acceptance from the customers. The result showed that the appropriate way to produce dried pickled passion fruit peel was the 30% 40% and 50% of intensity in syrup. With the intensity of syrup started from 30% the appearance color and smell of final product got highest average score. Therefore the production should be slow pickled with 30% of syrup intensity. In terms of preservation there was no microorganism over Thai industrial standard institute of fruits and vegetables 161/2015. Finally most of the customers accepted this product