การกำหนดสภาวะการอบแห้งที่เหมาะสมของกล้วยตากโดยใช้ การออกแบบการทดลองและการวิเคราะห์ทางสถิติ

Chanathip  Kalchuk; Yuthanarong  Jongjun; Jatuphon  Pisitsak; Peema  Pornprasert; Kiattisak  Pranet; Danai  Sornsuphap; Sarawut  Itsaranuwat; Sompan Donchanda

Authors

Chanathip Kalchuk Department of Industrial Technical Education Faculty of Technical Education Rajamangala University of Technology Isan Khonkaen Campus
Yuthanarong Jongjun Department of Logistics and Process Engineering, Faculty of Industrial Technology, Rajabhat Rajanagarindra University
Jatuphon Pisitsak Department of Logistics and Process Engineering, Faculty of Industrial Technology, Rajabhat Rajanagarindra University
Peema Pornprasert Department of Technology Engineering, Faculty of Industrial Technology, Ubon Ratchatani Rajabhat University
Kiattisak Pranet Department of Logistics Management, Faculty of Industrial Technology, Ubon Ratchatani Rajabhat University
Danai Sornsuphap Department of Industrial Technical Education Faculty of Technical Education Rajamangala University of Technology Isan Khonkaen Campus
Sarawut Itsaranuwat Department of Product Design, Faculty of Industrial Technology, Rajabhat Rajanagarindra University
Sompan Donchanda Department of Mechanical and Production Engineering, Faculty of Industrial Technology, Sakon Nakhon Rajabhat University

Keywords:

Dried Bananas, Optimal Drying Conditions, Moisture Content, Design of Experiments

Abstract

This research focuses on addressing the issue of quality instability in the dried banana products of the "Khon Rak Wang Takiang" community enterprise, which results from reliance on natural solar energy in the drying process. To standardize the production process, the researcher designed and developed a hot-air drying device that can precisely and consistently control temperature and time. After the development of the equipment, the researcher applied statistical methods for factorial design to analyze the influence of two main factors: drying temperature at 50°C, 60°C, and 70°C, and drying time at 4, 6, and 8 hours. The response variables used for quality evaluation were moisture content (%wb) and texture score of the dried bananas. The statistical analysis (p-value < 0.05) clearly confirmed that both drying temperature and time have significant interactions and main effects on the quality attributes of the product. The optimal drying condition was determined to be 60°C for 6 hours, resulting in a final moisture content of 20% (wb) and the best texture score of 4.5 out of 5. This research presents a practical and sustainable approach by integrating a controllable drying device with statistical principles to enhance quality standards and improve the production process of the community enterprise efficiently. The findings of this study can reduce variability in product quality and serve as a standard guideline that can be effectively applied in the production processes of community enterprises.

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