Design and Fabricate an Electric Oven in Combination with Solar Energy to Increase Production of Seasoned Sour Tamarind for Duang Thong Community Enterprise
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.
Electric oven; Solar energy; Seasoned sour tamarind; Duang Thong Community Enterprise
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