The Development of Ginger Drying Using Tray Drying, Heat Pump–Dehumidified Drying, and Mixed-Mode Solar Drying

Microwave blanching and drying characteristics of Centella asiatica (L.) urban leaves using tray and heat pump-assisted dehumidified drying

“…The results agreed with the previous research (Phoungchandang et al 2003;2009;Phoungchandang and Saentaweesuk 2011). The exponent (N) was added to drying constant and drying time of the NT model to increase the dependence of temperature and relative humidity of the drying air (Phoungchandang 2008;Phoungchandang et al 2008a, b;2009). The K values increasing with temperature obtained from HPD were higher than that from TD because of the lower RH of drying air at the same drying temperature (Table 5).…”

“…During the falling rate period, the rate of water movement form the interior to surface falls below the rate at which water evaporates to the surrounding air, and the surface therefore dries out. The results agreed with the previous research (Phoungchandang et al 2003;2009;Phoungchandang and Saentaweesuk 2011). The exponent (N) was added to drying constant and drying time of the NT model to increase the dependence of temperature and relative humidity of the drying air (Phoungchandang 2008;Phoungchandang et al 2008a, b;2009).…”

“…The R 2 for the model were rather high (more than 0.957) with low SEE (lower than 0.081 % d.b. ), indicating the good fit comparable with the NT and HP model as shown in Table 4 (Phoungchandang et al 2003;2009;Phoungchandang and Saentaweesuk 2011). The results in Table 4 and Fig.…”

“…(17) and Table 5). They were determined by fitting the experimental data in terms of ln(MR) versus t (Chottanom and Phoungchandang 2005;Phoungchandang et al 2008a, b;2009;Potisate and Phoungchandang 2010). The results revealed that microwave blanching and higher drying temperature provided higher D eff in both TD and HPD.…”

“…However, various types of products have been dried in experimental heat pump dehumidified dryers. Dried products include biomaterials (Alves-Filho and Strommen 1996), sawn rubber wood and bananas (Prasertsan and Saen-saby 1998), banana (Chua et al 2001), holy basil leaves (Phoungchandang et al 2003), garlic (Boonnattakorn et al 2004), mangoes (Chottanom and Phoungchandang 2005), ginger (Hawlader et al 2006;Phoungchandang et al 2009;Phoungchandang and Saentaweesuk 2011), composite food products (Rahman et al 2007), red pepper (Alves-Filho et al 2007), protein (AlvesFilho et al 2008), kaffir lime leaves (Phoungchandang et al 2008a), white mulberry leaves (Phoungchandang et al 2008b) and ivy gourd leaves (Potisate and Phoungchandang 2010).…”