The objective of this research was to study the influence of drying air velocity characteristics on paddy drying. The pneumatic dryer prototype was used in this study. Test drying 15 kg of Hom Pathum paddy at 22 – 25% initial wet basis moisture content was tested drying under the drying air temperature 80OC until its moisture is 14% wet basis with the two drying air velocity characteristics. The first characteristic of drying air velocity is constant at 12.80 m/s and another is reduced velocity every 15 minutes throughout the test process from 12.80 - 8.44 m/s. Drying in a vertical tube with a diameter of 3.81 cm and height 1 m for study the drying behavior drying rate (DR) specific energy consumption (SEC) and thermal efficiency of drying. The results showed that drying with constant air velocity gives a shorter time higher drying rate lower primary SEC consumption and higher thermal efficiency than drying with reducing air velocity.

This research is to develop and experiment the hybrid solar dryer by using cultivated banana as the ingredient in the experiment. The objective is to design create and test the hybrid solar dryer that using heat energy with infrared heater. The result from the experiment of drying cultivated banana at night-time by using heat energy from infrared heater is found that at night-time experiment cultivated bananas moisture is decrease more than at day-times experiment for 61.25 %. The temperature inside the hybrid solar dryer at night when using heat energy from infrared heater is at 49.1-55.0°C. Using heat from sunlight together with infrared heater cause the cultivated bananas moisture to decrease better approximately 27 % when compare to drying with heat energy by only sunlight.

The objectives of this study were to investigate the three basic tuiles recipes and to study the content of four types of wolffia dry in tuiles at 0% 2% 4% and6% of total ingredient weight. By planning randomized complete block design(RCBD) and evaluating sensory quality in appearance color odor taste texture (crispy) and overall preference with the use of testing methods for 9- Point Hedonic Scale. The study the basic formula for tuiles by allowing 40 tasters and the study this tuiles supplementaly with wolffia dry by allowing 80 testers to be undergraduates in food and nutrition Faculty of Home Economics Tecnology Rajamangkala University of Tecnology Phranakhon. Take average data(Mean) analyze variance (Analysis of Variance ANOVA) and compare differances mean values (Duncan’s New Multiple Test DMRT) The results of the 3 basic formulas of tuiles namely found that the tasting person accepted the formula 1 in appearance color taste texture (crispy) and overall preference. Average 8.02 7.95 8.08 7.93 and 8.13 respectively at the level medium to high level and the tasting person accepted the formula 3 in odor preference average of 7.70 at the level medium. When analyzed Variance and comparison of differences found that appearance color odor taste texture (crispy) and overall preference there are significant differences at the level of 0.05. The results of the study of the amount of tuiles supplementaly with wolffian dry in 4 formula found that the tasting person accepted the formula supplementaly 2% in color odor texture ( crispy) and overall preference average of 8. 15 7. 79 8. 28 and 8. 05 respectively at the level medium to high level and tasting person accepted the replace 0% in appearance and taste preference average of 8. 18 and 7. 88 at the level medium to high level. When analyzed variance and comparison of statistical differences found that appearance color odor taste texture ( crispy) and overall preference there are significant difference at the level of 0.05.

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 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.