Abstract
Mah-Khwuaen (Zanthoxylum limonella Alston) is commonly used as food flavoring and traditional medicine in Thailand. This study was conducted to evaluate the effects of different drying methods and temperatures on the quality of dried Mah-Khwuaen and determine the appropriate mathematical model for drying. Drying by hot air oven, alternating hot air oven (AHAO) and solar dryer-assisted hot air oven (SHAO) was tested and compared with conventional oven drying. Three drying temperatures, 60, 70 and 80°C, were tested. Mah-Khwuaen shoots were dried to 18% moisture content (dry basis). Results showed that suitable drying time ranged from 75-185 min. Hot air oven and SHAO gave better color and flavor than conventional oven. AHAO gave the least desirable quality. The appropriate drying temperature was 70°C. SHAO had the lowest energy consumption. The Page Model was the optimal mathematical model that can describe the drying behavior.
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