KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/kmitl/1

Browse

Settings

Access type: UnknownAuthor: search.filters.author.Phae-ngam, Wuttichai

Search Results

Now showing 1 - 3 of 3
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Tailoring the structural and optical properties of fabricated TiO2 thin films by O2 duty cycle in reactive gas-timing magnetron sputtering
    (2023-08-01)
    Chittinan, Donyawan
    ;
    Buranasiri, Prathan
    ;
    Lertvanithphol, Tossaporn
    ;
    Eiamchai, Pitak
    ;
    Tantiwanichapan, Khwanchai
    Titanium dioxide (TiO<inf>2</inf>) thin films were deposited on silicon (100) and glass substrates via conventional reactive sputtering and reactive gas-timing (RGT) sputtering techniques. The duty cycle of supplied O<inf>2</inf> gas determined its effect on the properties of the TiO<inf>2</inf> films through spectroscopic ellipsometry (SE). With the best triple-layer model for SE fitting, the films' structure and optical properties were analyzed and compared. The high-resolution transmission electron microscope (HR-TEM) showed good agreement with the structure of the SE model, while the grazing-incidence X-ray diffraction (GIXRD) confirmed the crystallinity of the films. The results showed that the duty cycle was a crucial factor in the deposition rate and crystalline phase of the TiO<inf>2</inf> films. The optical reflectance (%R) spectra were measured by a UV-VIS-NIR spectrophotometer, representing anti-reflection properties at a specific wavelength related to the duty cycle. Moreover, the omnidirectional optical transmittance (Omni-T) profiles were also determined. The results showed that the transmittances (%T) of TiO<inf>2</inf> film near those specific wavelengths were enhanced over the bare glass substrate at a wide angle. In addition, photoelectron spectroscopy (PES) was used to confirm the chemical states and atomic compositions.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Value-added asparagus (Asparagus officinalis L.) as healthy snacks using vacuum frying
    (2023-01-01)
    Maisont, Suchada
    ;
    Samutsri, Wisutthana
    ;
    Khamweera, Pemika
    ;
    Phae-ngam, Wuttichai
    ;
    Limsuwan, Pichet
    This study investigated the possibility of using asparagus (Asparagus officinalis L.) to produce healthy snacks using vacuum frying. The tip and middle part of asparagus Grade C were soaked in 0.1% Calcium chloride solution and blanched at 95–98°C for 45 s, immediately soaked in water at 30°C for 2 min and packed in the bags to freeze at −18°C before vacuum frying. The samples were fried at 80°C and 986 mbar for 38, 40 and 42 min, and then excess oil in the sample was removed by a centrifuge before being measured properties. The effects of different frying times on the physicochemical and sensory characteristics of the vacuum-fried asparagus were analysed. A scanning electron microscope was used to study the structure of the vacuum-fried product. The result reveals that increasing frying time decreased moisture content, a<inf>w</inf>, yield, greenness value and crispiness of vacuumed snacks but increased lightness and yellowness values. SEM showed that vacuumed snacks with increasing frying time resulted in a gradual increase in the size of pores inside the product. When the frying time increased to 42 min, collapsed pores were observed, indicating a breakdown structure. A sensory evaluation of seasonings on vacuum-fried asparagus found that fried asparagus with truffle seasoning had the highest preference levels for all sensory attributes. The truffle seasoned fried asparagus at 80°C under vacuum at a pressure of 986 mbar for 40 min contained protein and fibre content of 14.21 and 15.55%, respectively, vitamin A and beta-carotene of 2.717 μg and 16.30 μg, respectively, and calcium and iron of 182.68 mg and 2.88 mg, respectively. Microorganisms found are under the regulated amount according to the Notification of the Ministry of Public Health. This study demonstrates that asparagus Grade C can be used to produce healthy and acceptable fried snacks.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Development and Characterization of Crackers Substitution of Wheat Flour With Jellyfish
    (2021-12-06)
    Maisont, Suchada
    ;
    Samutsri, Wisutthana
    ;
    Phae-ngam, Wuttichai
    ;
    Limsuwan, Pichet
    The objective of this study was to investigate the possibility of using jellyfish (Lobonema smithii) for the production of nutritionally improved crackers. In this study, ground jellyfish were incorporated into different levels (20, 30, and 40%) to replace wheat flour in cracker formula. Physicochemical characteristics (linear expansion, hardness, and color) and sensory quality of the developed crackers were examined and compared with control crackers. The crackers with jellyfish were found significantly darker, with more brittleness, and less consumer accepted than the control samples (p < 0.05). Moisture content, a<inf>w</inf>, and thiobarbituric acid reactive substances (TBARS)-values of jellyfish crackers increased while the hardness of the jellyfish crackers decreased with increasing the storage time for both crackers stored at 35 and 45°C. The substitution of wheat flour with jellyfish led to high protein content in the crackers. The cracker with 30% of jellyfish gained characteristics of cracker, liking scores, as well as the subjective quality of the final product and had good physical and chemical conditions, being able to be consumed for 12 weeks stored at 35°C.