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Studying Weather Data for the Development of Innovative Pepper Hybrid Drying Machine
Organization(s):Princess Chulabhorn Science High School Trang
Country:Thailand
Student(s):Pattanan Sukchuay, Wanthana Wongsricha and Woramet Prayunhong
Grade Level:Secondary School (grades 9-12, ages 14-18)
GLOBE Teacher:Patchara Pongmanawut
Contributors:Dr. Anantanit Chumsri from Rajamangala University of Technology Srivijaya Trang campus Assoc. Prof. Dr. Mullica Jaroensutasinee and Assoc. Prof. Dr. Krisanadej Jaroensutasinee from Walailak University
Assoc. Prof. Dr. Prasert Nonthakarn from Rajamangala University of Technology Srivijaya Nakhon Si Thammarat campus
Bansuan Heritage Pepper Trang
The Institute for the Promotion of Teaching Science and Technology (IPST)
Report Type(s):International Virtual Science Symposium Report, Standard Research Report
Protocols:Air Temperature, Relative Humidity
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Optional Badges:I am an Engineer, I make an Impact, I work with a STEM Professional
Language(s):English
Date Submitted:03/06/2024
The 'Trang pepper' is a Geographical Indication (GI) product of Trang province, known for its distinctive characteristics, particularly the red pepper, which has a fragrant aroma similar to high-value fruits, and commands a high price per kilogram. Therefore, researchers conducted field surveys on the Trang pepper processing methods of farmers. It was found that weather could be one of the factors affecting pepper processing. The objective was to study weather data impacting the pepper drying process and to develop a pepper drying cabinet to control temperature and humidity. The study was conducted at two sites: Bansuan Heritage Trang Pepper and Trang Weather Station, by collecting weather data including air temperature, relative humidity, and rainfall. The results showed that the average air temperature at both sites was lower than the appropriate range for the pepper drying process (40-50°C). The average relative humidity values at the two sites were 74.4% and 78.8%, respectively. The amount of rainfall at the two sites was 1,486 mm and 1,281.9 mm, respectively. The high levels of relative humidity and rainfall could hinder the processing of pepper to achieve the desired quality. Therefore, researchers designed and developed a pepper drying cabinet considering factors such as heat distribution, heat transfer, and radiation from sunlight and heaters. The results indicated that the average temperature values ranged from 41.4-46.1°C and the relative humidity ranged from 28.8%-37.4%, which are within the appropriate range for drying. Peppers processed through the hybrid drying machine met the standard quality. This showed that the hybrid pepper drying machine can produce high-quality pepper that is acceptable to farmers.