Ceramic Wares Design by using Ban Hua Bueng Clay for storing fruits

Main Article Content

Pornprae Kingthaisong
Thanasit Chantaree

Abstract

Ban Hua Bueng is a traditional earthenware pottery-making village. The porous in the burnt clay has a special effect on ventilation. For example, the water in earthenware pot will be colder than the water outside the pot because the water will evaporate throughout the porous and discharge latent heat. The earthenware pots are very popular in South Africa because the terrain is hot and the technologies are still not all in the area, so storing food is necessary. In Thailand, there are many fruits that cannot withstand the temperature in the refrigerator, such as banana, avocado, orange, etc. According to clay’s porous property that can cause moisture and cold that are the determinant for affecting fruits’ freshness. The concept of the study is to design the modern products from traditional culture. To preserve fruits without energy. The objective is to 1. Learn how to store fruits in the household. 2. To trial the clay recipe that suitable for storing fruits. 3. To design a ceramic container to store fruits in the household. The process of developing the ceramic wares to store fruits relies on design and experiment. By experimenting with soil formulations and ceramic ware forms to keep the temperature inside the pot reduced to 21-25 degrees Celsius. The results are as follows: The results of clay Formula 17 ingredients are Ban Hua Bueng soil 50%, White clay 20%, Black clay 30%, and Grog 10% added, with a percentage of shrinkage and water absorption at 12.7 and 10.8 respectively. This mixture is suitable for forming and good at absorb water. The test result of the ceramic wares is found that the temperature inside the ceramic wares with a hole above water surface is more likely to decrease than the simple wares when experimenting for 4 days at 1 °c. It can be reduced to 25 degrees Celsius at a temperature difference of 6-7 ° C on the 5 th and 6 th day, with same relative humidity within both formats.

Downloads

Download data is not yet available.

Article Details

Section
บทความวิจัย

References

ศิริพร เต็งรังและคณะ. (2558). วิจัยและพัฒนากระดาษดูดซับเอทิลีนจากเปลือกทุเรียน. รายงานผลงานวิจัยเรื่องเต็มประจำปี 2558 กองวิจัยและพัฒนาวิทยาการหลังการเก็บเกี่ยวและแปรรูปผลิตผลเกษตร. สืบค้นเมื่อ 25 พฤศจิกายน 2562, จาก
http://www.doa.go.th/research/showthread.php?tid=2365
ศิริลักษณ์ สินธวาลัย. (2525).ทฤษฎีอาหาร เล่ม2. กรุงเทพฯ: มหาวิทยาลัยเกษตรศาสตร์.
อภิชน วงศ์กิตติเมธ. (2544). ผลกระทบของอุณหภูมิในการเก็บรักษาต่อคุณภาพผักและผลไม้บางชนิด (Fruit and Vegetable
Quality as Affected by Storage Temperature). ขอนแก่น: มหาวิทยาลัยขอนแก่น.