| Author | Pornpimol Tapbuntom |
| Call Number | AIT Thesis no.FB-09-21 |
| Subject(s) | Pepper (Spice)--Drying
|
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no. FB-09-21 |
| Abstract | The differrent drying methods which are hot air drying, fluidized bed drying and microwave vacuum drying were developed for drying white pepper (Piper nigrum Linn). Two drying models which are Exponential model (Lewis model) and Page’s model were developed to describe drying kinetics of white pepper. The drying characteristics, physical properties, oleresin content, volatile oil content and sensory evaluation of dried white pepper using hot air oven at 90 ºC, 100 ºC and 110 ºC, dried white pepper using fluidized bed dryer at 90 ºC, 100 ºC and 110 ºC and dried white pepper using microwave vacuum drying unit at 185W, 335W and 535W were investigated and compared with dried white pepper using hot air oven at 40 ºC. Page’s model gave an excellent fit to describe the drying kinetics of white pepper for all drying methods with root mean square error (RMSE) lower than 0.0557 and chi square (χ2) lower than 0.0134. The drying constant of hot air drying and fluidized bed drying was increased with the increase of drying temperature, and the drying constant of microwave vacuum drying was increase with microwave power level. Furthermore, drying time of hot air drying and fluidized bed drying can be reduced by increasing of drying temperature and also drying time of microwave vacuum drying can be reduced by increasing of microwave power level. Microwave vacuum drying took shortest time for drying white pepper and followed by fluidized bed drying and hot air oven respectively. The physical properties of whole dried white pepper, geometric diameter, volumn, density and bulk density of dried white pepper using all drying methods were lower than fresh white pepper. Dried white pepper using microwave vacuum drying had highest geometric diameter because pepper seeds were puffs up. The color of both ground dried white pepper using hot air drying and groung dried white pepper using fluidized bed drying had the value of L* in the range of 60-66 which is the L* value of commertial ground white pepper. Ground dried white pepper using microwave vacuum drying had lowest L* value because burning was occurred during drying. In terms of oleoresin content and volatile oil content, dried white pepper using fluidized bed drying had highest amount of oleoresin content and volatile oil content, and followed by dried white pepper using hot air oven and dried white pepper using microwave vacuum respectively. Finally, when considered in terms of drying time and qualities of dried white pepper, fluidized bed drying at 90 ºC was the best method for drying white pepper. Drying time can be reduced to 93.02% when compared to hot air drying at 40 ºC. Furthermore, color, oleoresin content, volatile content and sensory evaluation were good. |
| Year | 2009 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no. FB-09-21 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Salokhe, V. M.; |
| Scholarship Donor(s) | Royal Thai Government Fellowship; |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 2009 |