Publication : National Conference
Techno economy analysis of hot air oven for crispy mango value chain.
AbstractThe aim of this study was to determine economic efficiency and quality of product dried crispy mango with hot air drying. Hot air drying are widely used and inexpensive techniques for the preservation of fruits production in Thailand. Hot air drying method was used to dry mango fruit variety Nam Dok Mai and Kaew Kamin. During the drying process, moisture content of mango slices (2,500g load for each batch) was reduced from 85.6% to 12.5% wet basis. The drying process of hot air was performed at air temperature of 70, 80 and 90°C and the air velocity was fixed at 1 m/s. To determine the most profitable dryer system for investment, economic analysis of hot air drying, involving the main variables that affect its profitability such as production cost, operating cost, maintenance cost, capital cost, and revenue from selling price, energy efficiency, and drying capacities were investigated. The payback period (PBP) and internal rate of return (IRR) were evaluated. It was found that hot air drying of Nam Dok Mai offered better return on investment than hot air drying of Kaew Kamin according to its higher value of IRR with lower value of PBP. Functional properties in terms of bioactive compounds in crispy mango were determined subsequently. It was found that crispy Nam Dok Mai mango higher total phenolic compounds and antioxidant capacity.
AdviserAsst. Prof. Kanokwan Kingphadung, Ph.D.
AuthorMissPatsanan Kurdkaew
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