Author/Authors :
Borompichaichartkul, C. Chulalongkorn University - Faculty of Science - Department of Food Technology, Thailand , Chinprahast, N. Chulalongkorn University - Faculty of Science - Department of Food Technology, Thailand , Devahastin, S. King Monkut’s University of Technology - Faculty of Engineering - Department of Food Engineering, Thailand , Wiset, L. Mahasarakham University - Faculty of Engineering, Thailand , Poomsa-ad, N. Mahasarakham University - Faculty of Engineering, Thailand , Ratchapo, T. Mahasarakham University - Faculty of Engineering, Thailand
Abstract :
Multistage heat pump drying of macadamia nut under modified atmosphere was studied to improve the drying process and quality of the nuts. Conditions of study included drying temperature of 40-60°C, using nitrogen and normal air as drying medium. Drying kinetics and quality of nuts (moisture content, aw, rancidity and colour) as well as energy consumption of all drying processes were examined. The results indicated that using 40°C in the first stage drying under nitrogen followed by 60°C under air in the second stage drying could maintain the nut’s quality and resulted in the lowest energy consumption.
Keywords :
Macadamia nut , Heat pump drying , Multistage , Quality , Modified atmosphere
