Designing and Constructing Air Stove for Drying Tea Leaves by Using Hydropower for the Community of Doi Pu Muen Village, Mae Ai District, Chiang Mai Province

Abstract

This research was design and construction air stove for withering tea leaves by using a 3-bar water pressure hydropower turbine with 1,300 rpm speed blowing air into the withering chamber with oven dry tea inside a steel mesh layer for placing fresh Assam tea. The tea is dried for about 8 hours and to 70 percent moisture. This method of rolling and drying produced dried tea leaves with better quality than the traditional drying method.       The traditional method of natural drying took 18 hours, then panning, rolling and drying respectively. Results of the sensory quality by experts from Chiang Mai Royal Agricultural Research Center showed that the quality of dried tea leaves was better. When put to the tasting test, the tea color scent and taste were better. The sanitary process of drying has been required by the market. According to this improvement, the market price of the dried tea leaves increases from 50 – 70 baht to 70 - 100 baht per kilogram dried leave, and can also increase the production rate in each production cycle in the future.