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 objectives of this research were to determine the suitable times of pork slices drying using microwave followed by hot air and to find specific energy consumption during drying. The physical characteristic (color and hardness) and the sensory test of dried pork slices were also investigated. Pork slices with the sizes of 50x50x1.3 and 50x50x2.2 millimeters were dried using the microwave at the powers of 160 320 480 640 and 800 watts until the samples did not burn during drying. Then the samples were dried using hot air at a temperature of 110oC until the moistures of the samples were lower than 20% dry basis. Based on the experimental results it was found that the suitable times of the samples drying using microwave were 50-600 seconds which depended on the microwave powers and the pork thicknesses. In hot air drying period drying times of the samples with thicknesses of 1.3 and 2.2 millimeters were 30 and 45 minutes respectively. The microwave powers had no significant effect on the redness (a value) and yellowness (b value) of dried pork the hardness of dried pork and the specific energy consumption (P<0.05). The pork thicknesses had the significant effect on the lightness (L value) and yellowness (b value) of dried pork the hardness of dried pork and the specific energy consumption (P<0.05). Moreover sensory scores of the dried pork obtained from this research were close to those obtained from the local market.