การศึกษาเบื้องต้นและการเปรียบเทียบปริมาณความชื้นของการอบแห้งพริกแดงจินดา ในต้นแบบโรงเรือนแบบ
พีระมิดและโรงเรือนแบบอุโมงค์กับพลังงานรังสีดวงอาทิตย์
A Preliminary Study and Comparison of Red Chinda Pepper Drying in the Prototype of Pyramid and
Tunnel Greenhouse with Solar Radiation

ชูเกียรติโชติกเสถียร และกฎชกรกมลวิจิตร

สาขาวิชาอุตสาหกรรมศิลป์คณะวิทยาศาสตร์และเทคโนโลยีมหาวิทยาลัยราชภัฏนครปฐม This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract
This research aimed at comparing the drying and moisture content
of the Red Chinda pepper with the prototype of pyramid and tunnel
greenhouse. Air ventilation with both greenhouses was controlled by a
microcontroller ESP32. The moisture content and weight of dried Red
Chinda peppers were collected every 2 h. Drying the Red Chinda
peppers in both types of greenhouses resulted in the final moisture
content of the product being at a safe level for long-term storage. The
final moisture content ranged from 6.50 to 8.42%. The high drying rate
of the product in both greenhouses ranged from 10.00 a.m. to 2.00 p.m.
due to the low air relative humidity. Additionally, the product in the
tunnel greenhouse had the highest drying rate so that they hadn’t
significant difference with the product in the pyramid greenhouse
(p<0.05) except for zone 1 of drying. However, increasing the amount
of Red Chinda pepper must be studied to get more quantity of dried
product.