Design and Fabricate an Electric Oven in Combination with Solar Energy to Increase Production of Seasoned Sour Tamarind for Duang Thong Community Enterprise
Abstract
The purposes of this study were to design and fabricate an electric oven in combination with solar energy. The study compared the efficiency of the former three-phase current oven with variables in temperature, time, dryness percentage, and power consumption. The results of the aspect of transferring knowledge and technology show that 4.31±0.61 total average satisfaction with good level acceptance. The result in the efficiency of an electric oven with solar energy, in using only electricity, was found that the highest temperature 60 degrees Celsius was the best drying temperature with a percentage of dry consistency at 91 percent and consumption rate at 6.51 baht per hour. Compared to the former oven with the electric and solar energy oven by considering the best variables, it was found that the developed oven had the percentage of dry consistency at 94 percent, used average timing in drying at 190 minutes and consumption rate was around 5.62 baht per hour. This was able to reduce cost, time, and consumption rate compared with the former oven that had the dry consistency percentage at 85 percent, use average timing in drying around 240 minutes with consumption rate around 13.77 baht per hour.
Keywords
Electric oven; Solar energy; Seasoned sour tamarind; Duang Thong Community Enterprise
[1] N. Chaiyat, Upgrading of Low temperature solar heat with cascade vapor compression and absorption heat pump, International Journal of Modern Engineering Research (IJMER), 2019, 3(4), 1923-1934.
[2] U. Teeboonma and S. Jongjam, Ginger drying using infrared-vacuum technique, Burapha Science Journal, 2010, 15(2), 76-86.
[3] S. Saelee, S. Manoton, W. Maneephan, P. Unturo, S. Sonsaree, E. Boonthum, E. Kaewcharoen, Drying giant sour tamarind preserves with a solar dryer: Giant sour tamarind farmers group Phitsanulok Province, The 6th Pibulsongkram National Conference (PBR 2020), Proceeding, 2020, 18-27. (in Thai)
[4] B.W. Brook and C.J.A. Bradshaw, Key role for nuclear energy in global biodiversity conservation, Conservation Biology,
2015, 29(3), 702-712.
[5] P. Klaimanee, W. Onniam, N. Yaikaew, Three phase inverter driver for three phase induction motor in single-phase electrical system. Project, Sripatum University,
2012. (in Thai)
[6] P. Sa-adchom, P. Supavititpatana and T. Supavititpatana, Effect of drying temperature on foam-mat tamarind drying using far-Infrared radiation, The 18th TSAE National Conference (TSAE 2017), Proceeding, Article No. TFE010, 277-282. (in Thai)
[7] S. Khwan-on, S. Vatcharasukpo, Analysis and simulation of a high step-up DC-DC converter for renewable energy system applications, Applied Mechanics and Materials, 2015, 775, 378-382.
[8] J. Kaewdiao, N. Dussadee, C. Thararux, N. Homdoung and S. Chindaruksa, Air flow simulation and design of a rotary tray solar dryer combined with infrared rays for fish products, The 14th Conference on Energy Network of Thailand (E-NETT), Proceeding, 2018, 6-12. (in Thai)
[9] S. Srisawad, T. Khrueaphue and S. Theakthum, Design and fabrication of tobacco leaf-stripping machine to enhance economic production of farmers in Phetchabun Province, SNRU Journal of Science and Technology, 2020, 12(3), 198-206. (in Thai)
[10] A. Borah, K. Hazarika and S.M. Khayer, Drying kinetics of whole and sliced turmeric rhizomes (Curcuma longa L.) in a solar conduction dryer, Information Processing in Agriculture, 2015, 2(2), 85–92.
[11] J. Prasad, V.K. Vijay, G.N. Tiwari, and V.P.S. Sorayan, Study on performance evaluation of hybrid drier for turmeric (Curcuma longa L.) drying at village scale, Journal of Food Engineering, 2006, 75(4), 497-502.
[12] B.M.A. Amer, M.A. Hossain, and K. Gottschalk, Mathematical modelling of solar assisted hybrid dryer for banana, Energy Conversion and Management, 2010, 51(4), 813–820.
[13] P. Yinkunthod, Drying agricultural product using solar energy, Master Thesis, King Mongkut's University of Technology Thanaburi, Thailand, 2005. (in Thai)
[14] A. Ekpong, W. Phomkong, and E. Onsaard, The effects of maltodextrin as a drying aid and drying temperature on production of tamarind powder and consumer acceptance of the powder, International Food Research Journal, 2016, 23(1), 300-308. (in Thai)
[15] S. Methakhup, N. Chiewchan and S. Devahastin, Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flake, LWT - Food Science and Technology, 2005, 38(6), 579-587.
DOI: 10.14416/j.ind.tech.2021.08.005
Refbacks
- There are currently no refbacks.
