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Mangosteen Pericarp Processing Technology to Create Economic Value and Reduce Biowaste
(2024-07-01)
Soontornwat, Alisa
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Pongsuttiyakorn, Thadchapong
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Rakmae, Samak
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Sritham, Eakasit
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Sirisomboon, Panmanas
This research comparatively investigates different mangosteen pericarp processing schemes. The experimental pericarp processing schemes were hot air drying (HAD; control), quick freezing/HAD (QF + HAD), slow freezing/HAD (SF + HAD), and slow freezing/freeze-drying (SF + FD). For freezing, the QF temperature was −38 °C for 2 h and that of SF was −25 °C for 2 weeks. For drying, the HAD temperature was 60 °C for 7 h. In the FD process, the primary and secondary temperatures were −20 °C and 50 °C for 48 h. The experimental results showed that the freezing method (i.e., QF and SF) affected the physical properties (moisture content, water activity, and color) of dried mangosteen pericarp. The antioxidant activities (DPPH and ABTS) of the SF + HAD scheme (28.20 and 26.86 mg Trolox/g DW of mangosteen pericarp) were lower than the SF + FD scheme (40.68 and 41.20 mg Trolox/g DW of mangosteen pericarp). The α-mangostin contents were 82.3 and 78.9 mg/g DW of mangosteen pericarp for FD and HAD, respectively; and the corresponding TPC were 1065.57 and 783.24 mg GAE/g DW of mangosteen pericarp. The results of this study suggest that the drying process had a negligible effect on bioactive compounds. Essentially, the SF + HAD technology is the most operationally and economically viable scheme to process mangosteen pericarp.
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Temperature Difference in Loading Area (Tarmac) during Handling of Air Freight Operations and Distance of Production Area Affects Quality of Fresh Mango Fruits (Mangifera indica L. ‘Nam Dok Mai Si Thong’)
(2022-11-01)
Srisawat, Kraisuwit
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Sirisomboon, Panmanas
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Pun, Umed Kumar
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Krusong, Warawut
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Rakmae, Samak
Mango (Mangifera indica L.) ‘Nam Dok Mai Si Thong’ is an important cultivar for export from Thailand. Export mainly takes place via air transport, but for about 2 h at the loading area (tarmac), unit loading devices (ULDs) are exposed to ambient environmental conditions. In this research, the effects of different temperature conditions at the loading area (tarmac) and the distance of the production area from the tarmac on the quality of fresh mango fruits were studied. The treatments included three temperature conditions for 2 h (simulated handling in tarmac)—constant temperature (20 °C), non-insulated or insulated and exposed to sun—and two distances of the tarmac from the production area—short distance (i.e., transport occurring 53 h after harvest) and long distance (i.e., transport occurring 70 h after harvest). The temperature variation in the boxes exposed to the sun was greater in the non-insulated than in the insulated boxes, but this effect was more pronounced in fruit from the short-distance production area (28.1 °C insulated and 36.9 °C non-insulated) than in fruit from the long-distance production area (34.2 °C insulated and 38 °C non-insulated). Insulation and short distance increased the shelf life, decreased weight loss, delayed the decrease in average firmness and rupture force, etc. The insulation of mango fruit boxes mitigates the deleterious effect of exposure to 2 h of direct sun by reducing the increase in temperature, thus improving the shelf life and quality of mango fruit.
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Surface Temperature Limit as Food Quality Control in Automatic Learning Model for Drying Process
(2021-04-01)
Pongsuttiyakorn, Thadchapong
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Sooraksa, Pitikhate
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Pomchaloempong, Pimpen
This paper presents design and implementation of an automatic learning model for a drying process. Setting surface temperature limit as an upper boundary for the drying process is very helpful key to prevent loss in physico-chemical properties such as color variation, nutrients, preferable odors, and surface textures. Based upon input-out data acquired from the designed system, the drying machine can identify system parameter adjusting by innovation sequences of the Kalman gains. The model is then used as a predictor to prescribe suggestion rules for firing automatically suitable control gains. According to the experimental results, Thai curry paste as testing materials under the proposed control process reveal desired properties, meaning that the scheme is effective and is available to be adopted for other similar dried food requirements.
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Optimization of Temperature Sensors for Drying Mangosteen Peel
(2021-01-01)
Pongsuttiyakorn, Thadchapong
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Sooraksa, Pitikhate
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Pornchalermpong, Pimpen
This paper presents the design and implementation of temperature sensors for drying mangosteen peel. To enhance the performance of temperature sensors in the drying process, Kalman innovation sequences and natural tracking indicators are employed. The natural tracking indicators can be realized by setting the maximum possible product surface temperature limit (PSTL) as the tracking points. This is very useful for preventing the loss of quality of food products. The use of temperature sensors designed using the PSTL control system is optimal in the sense that the system is adaptively adjusted for faster tracking to the set points and less energy consumption. According to experiments using mangosteen peel as the test material, the dried peel has the desired food quality. This implies that the proposed paradigm can be applied to enhance the performance of temperature sensors.
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Simple effective and robust weight sensor for measuring moisture content in food drying process
(2019-01-01)
Pongsuttiyakorn, Thadchapong
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Sooraksa, Pitikhate
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Pornchalermpong, Pimpen
Measurement values using weight sensors are inherently contaminated by noise generated from electrical sources, thermal dynamics, mechanical vibration, and environmental conditions. In this paper, we present a method of correcting the accuracy of the sensors by using filtering algorithms. Two well-known methods in electrical engineering, namely, low-pass filtering and the Kalman algorithm, are applied to correct the real-time measured weight under various temperatures to determine moisture content during the food drying process. From an experiment using pineapples as the food material, the results showed the effectiveness of the application even if it has a simple design and is easy to implement. For small and medium enterprises (SMEs), the method and demonstration shown in this paper can be adopted and the proposed system is scalable for designing weight sensor systems operating in a thermal drying cabinet.
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Effects of low temperature drying processing on longan fruit
(2018-08-14)
Pongsuttiyakorn, Thadchapong
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Trusphimai, Pachareeporn
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Sooraksa, Pitikhate
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Pornchaloempong, Pimpen
In this study, the single-stage drying in tray dryer at air temperatures of 40, 50, 60, 70 and 80°C is modelled and investigated. The longan fruits, E-dor variety, are peeled and seeded before testing. The drying rate is significantly influenced by the drying techniques and temperatures. Drying rats are initialized adjustment constant rate periods at 60 70 and 80°C. The rate of moisture removal is rapidly changed drastically during the falling rate period. The Midilli model with high R<sup>2</sup> and low χ<sup>2</sup> and RMSE is the most suitable model for predictability of longan drying. Variation rates of quality of the water activity, the shrinkage, and the browning index are also reported.
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Effect of drying methods on properties of green curry powder
(2018-08-14)
Chaloeichitratham, Natthacha
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Mawilai, Pornkanya
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Pongsuttiyakorn, Thadchapong
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Pornchalermpong, Pimpen
In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying.
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On practical control of electronic throttle body
(2012-12-01)
Jansri, Anurak
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Pongsuttiyakorn, Thadchapong
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Sooraksa, Pitikhate
An electronic throttle body is a nonlinear device that includes effects on dead time, transmission friction, throttle plate friction and return spring limp-home. The effects are problem to precisely control of electronic throttle regulation. In recent year, various control designs have been proposed. This paper presents a simple yet effective nonlinear controller to enhance the regulator. The regulator is embedded using a discrete fuzzy PI algorithm, provided easy tuning, robustness and rapid development with simple architecture. The effects are also in consideration. The experiment results are carried out and show satisfactory performance using standard criteria such as an integral of absolute error (ITAE), an integral of square error (ISE) and a mean absolute error (MAE). © 2012 IEEE.

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