9 bamboo shoots were canned. Yet, there were several minus of canned product, i.e. bulky,
poor shape shredded and sliced, loss of aroma and crunchiness, and should be used within 3 to 4 days after opening the container. There was no added value of the bamboo shoots
produced in Doi Tung. The authors also reported that there was a need to suggest how to improve and add value to the existing production of bamboo shoots in the factory e.g. how
to dry properly. There are also two important considerations to improve the product, i.e. convenience to use and availability ERG 2004. Based on the global RD needs in drying,
dried bamboo shoot can be considered as new product that has not been developed before Mujummdar and Huang 2010.
2.4.2 Real Condition
China is the largest world producer and exporter of bamboo shoots. Dried bamboo shoots have been produced in China. On August 31, 2011, Mr. Theerapong, supplier of
bamboo shoots in this study, study visited to a production site of dried bamboo shoots in China, as shown in Figure 4. Bamboo shoots are produced traditionally there. Prior to
drying, the bamboo shoots are peeled and then smoked using firewood for 3 nights. After smoking, they are packed in sacks 25 kg of whole dried bamboo shoots per sack. The
drying process was less hygienic, as shown in Figure 5. Fresh bamboo shoots
harvested in the forest
peeling boiling
cooling slicing
sorting
packing
Figure 3. Minimal processing of bamboo shoots in Huay Poo Factory
10 a
b
c d
Figure 4. One of production site for drying whole bamboo shoots in China
Figure 5. a peeled bamboo shoots; b drying process; c dried bamboo shoots;
d packed dried bamboo shoots, produced in China
III. MATERIALS AND METHODS
3.1 TIME AND PLACE
This study was conducted from June 12 to October 10, 2012. Drying process was done at Food Engineering Laboratory and Food Processing Laboratory in Scientific Laboratory 4; texture
analysis was done at Post Harvest Laboratory, Scientific Laboratory 3; chemical analysis was done at Food Chemistry Laboratory and sensory analysis was done at Sensory Room in Scientific
Laboratory 4, Mae Fah Luang University, Chiang Rai, Thailand.
3.2 MATERIALS AND INSTRUMENTS
Sample was fresh edible shoots of Dendracalamus membranaceus Munro harvested in Doi Tung, Chiang Rai, Thailand and commercial dried bamboo shoots purchased in Mae Sai market.
Material used for blanching the bamboo shoots was sodium metabisulfite Na
2
S
2
O
5
food grade purchased from Union Science Co., LTD, Chiang Mai, Thailand.
Instruments used in this research were laboratory scale-tray drier Klue Nam Thai, Nicy Co. Ltd; hot wire anemometer Digicon DA-44; thermo hygrometer Digicon DM-760; analytical
digital balance single pan Mettler Toledo model AB204-S with accuracy or readability range of 0.0001 g; oven hot air Contherm Model 2200, Lab Focus Co. and aluminium crucible; activity
water meter Novasina AWC500; chromameter Hunter Lab ColorQuest XE; texture analyzer TA.XTPlus, Stable Micro System; steel caliper; laboratory glass for total residual sulfite
analysis, i.e. 100 and 250 mL beaker, 250 and 500 mL erlenmeyer, 1 L volumetric flask, 50 mL burrette, 10 and 50 mL pipette, tip up pipette; watch glasses, glass stirrer; stirrer bar; magnetic
stirrer; aluminium foil.
3.3 METHODS 3.3.1 Preliminary Research
The research was carried out in two stages. The first stage was a preliminary included preparation of raw bamboo shoots and adjustment of drying condition. The second
stage was maain research included drying process of bamboo shoots, physical and chemical analysis of dried and rehydrated bamboo shoots, and sensory analysis of the best dried
bamboo shoots. The stages of the research can be viewed in Figure 6.
