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The Journal of the Royal Institute of Thailand Vol. 30 No. 4 Oct.-Dec. 2005 986 Õ‘ ∑∏‘ æ≈¢Õß™π‘ ¥µ— «°≈“ß„π°“√Õ∫·Àâ ß∑’Ë ¡’ µà Õ®≈πæ≈»“ µ√å ¢Õß°“√≈¥§«“¡™◊È π·≈–§ÿ ≥¿“æ¢Õ߇π◊È Õ«— « ’ ·µ°µà “ß°— π‡≈Á °πâ Õ¬ ‡π◊È Õ«— «·∫∫µ— ¥ ¢«“߇ â π„¬¡’ §«“¡·¢Á ß¡“°°«à “·≈– À¥µ— «πâ Õ¬°«à “·∫∫µ— ¥µ“¡‡ â π„¬Õ¬Ÿà ‡≈Á °πâ Õ¬ ‡¡◊Ë Õ‡∑’ ¬∫°— ∫°“√Õ∫·Àâ ß·∫∫ ¢—È πµÕπ‡¥’ ¬« °“√Õ∫·Àâ ß·∫∫ Ú ¢—È π µÕπ ∑”„Àâ ’ ∑’Ë ‰¥â ¢Õ߇π◊È Õ«— «Õ∫·Àâ ß ‡ªì π ’ πÈ ”µ“≈Õà Õπ°«à “ °“√§◊ πµ— « Ÿ ߢ÷È π ¢≥–∑’Ë §«“¡·¢Á ߢÕß™‘È π‡π◊È Õ≈¥≈ß ı. °‘ µµ‘ °√√¡ª√–°“» ºŸâ «‘ ®— ¬¢Õ¢Õ∫§ÿ ≥ ”π— °ß“π°Õß ∑ÿ π π— ∫ πÿ π°“√«‘ ®— ¬ ( °«.) ∑’Ë „Àâ ∑ÿ π π— ∫ πÿ πß“π«‘ ®— ¬ ®π∑”„Àâ ß“π«‘ ®— ¬π’È ”‡√Á ®≈ÿ ≈à «ß‰ª¥â «¬¥’ ‡Õ° “√Õâ “ßÕ‘ ß Ò. Mujumdar, AS. Superheated steam drying, Handbook of Industrial Drying; Pub. Marcel Dekker Inc., New York, 1995. Ú. Li, YB, Seyed-Yagoobi, J, Moreira, RG, Yamsaengsung, R. Superheated steam impingement drying of tortilla chips. Drying Technology, 1999; 17(1&2): 191-213. Û. Tang, Z, Cenkowski, S. Dehydration dy- namics of potatoes in superheated steam and hot air. Canadian Agricultural En- gineering, 2000; 42(1): 6.1-6.13. Ù. Moreira, RG. Impingement drying of foods using hot air and superheated steam. Journal of Food Engineering, 2001; 49(4): 291-295. ı. Iyota, N, Nishimura, N, Onuma, T, Nomura, T. Drying of sliced raw potatoes in super- heated steam and hot air. Drying Techno- logy, 2001; 19(7): 1411-1424. ˆ. Caixeta, AT, Moreira, R, Castell-Perez, ME. Impingement drying of potato chips. Journal of Food Process Engineering, 2002; 25: 63-90. ˜. Rordprapat, W, Nathakaranakule, A, Tia, W, Soponronnarit, S. Comparative study of fluidized bed paddy drying using hot air and superheated steam, Journal of Food Engineering, 2005; 71(1): 28-36. ¯. Prachayawarakorn, S, Soponronnarit, S, Wetchakama, S, Jaisut, D. Desorption isotherms and drying characteristics of shrimp in superheated steam and hot air. Drying Technology, 2002; 20(3): 669- 684. ˘. Uengkimbuan, N, Soponronnarit, S, Pra- chayawarakorn, S, Nathkaranakule, A. Drying kinetic and physical properties of dried pork using two-stage techniques, Proceedings of the 2 nd International Con- ference on Innovations in Food Processing Technology and Engineering , Jan 11-13, 2005; Bangkok, Thailand: 320-328. Ò. Maskan, M. Drying, Shrinkage and Rehy- dration Characteristics of Kiwifruits during Hot Air and Microwave Drying, Journal of Food Engineering, 2001; 48: 177-182. ÒÒ. Taechapairoj, C, Dhuchakallaya, I, Sopon- ronnarit, S, Watchcama, S, Prachayawara- korn, S. Superheated Steam Fluidised Bed Paddy Drying, Journal of Food Engineering, 2003; 58: 67-73. ÒÚ. Taechapairoj, C, Prachayawarakorn, S, Soponronnarit, S. Characteristic of Rice Dried in Superheated-Steam Fluidized- Bed, Drying Technology, 2004; 22(4): 719-743. ÒÛ. ¡™“µ‘ ‚ ¿≥√≥ƒ∑∏‘Ï , Õ∏‘ §¡ ®‘ √®‘ 𥓇≈‘ », Õ¥‘ »— °¥‘Ï π“∂°√≥°ÿ ≈, ™— ¬¬ß§å ‡µ™–‰æ‚√®πå , °“√º≈‘ µ¢â “«°≈â Õßπ÷Ë ß¥â «¬‡∑§π‘ § ø≈Ÿ Õ‘ ‰¥- ‡´™— π‚¥¬„™â ‰ÕπÈ ”√â Õ𬫥¬‘Ë ß, «“√ “√√“™- ∫— ≥±‘ µ¬ ∂“π, ÚıÙ¯; Û(Ò): ˜ˆ-˘Ò. ÒÙ. Faustman, C. Postmortem Changes in Muscle Foods, In: Muscle Foods Meat Poultry and Seafood Technology, Kinsman, DM, Kotula, AW, Breidenstein, BC, eds., Chapman & Hall, New York, USA, 1994: 63-78. Òı. Tang, Z, Cenkowski, S, Izydorczyk, M. Thin-layer Drying of Spent Grains in Super- heated Steam, Journal of Food Engineering, 2004; 67: 457-465. Òˆ. Crank, J. The Mathematics of Diffusion, 2nd ed., J. W. Arrowsmith LTD. Bristol, England, 1975; 44-68.