Peanuts drying box using infrared
2002
Sasirot Ketkaeo(Mahanakorn University of Technology, Bangkok (Thailand). Faculty of Engineering. Dept. of Electrical Engineering)
This paper presents quality control of produce after the harvest for ground-nut (peanut) so that send to sell. Humidity is the important variable. If we decrease the humidity in the line that we fixed, it will protect the mould and Aflatoxin. Sunexposition is the method which agriculturist selected to use, but it use a long-time. This paper offer the oven with heater infrared because it can to spread the heat and it is better than heater in hive-style and have the effectiveness in the work. The experiment try to find the suitable temperature so that baked ground-nut (peanut) by experimented in various temperature and saw that the temperature at 70 deg C is suitable for baking the ground-nut and without value of humidity in the ground-nut is less than 9 percent. Distance which is used for bake the ground-nut and value of electric energy that is used in this paper, offer the opinion for agriculturist so that improve in quality and standard of produce.
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