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    Optimization of Temperature Sensors for Drying Mangosteen Peel
    (2021-01-01)
    Pongsuttiyakorn, Thadchapong
    ;
    Sooraksa, Pitikhate
    ;
    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
    ;
    Sooraksa, Pitikhate
    ;
    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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    Comparison of the effect of freezing on the quality of 'nam dokmai" mango fruit
    (2018-08-14)
    Prakobsang, Suwicha
    ;
    Pornchalermpong, Pimpen
    This study evaluated effect of freezing methods on freezing rate and physical qualities of mango flesh before and after thawing. The method of freezing included still air freezing (at -20°C), air blast freezing (at -35°C, velocity 3 m/sec) and Air Blast Combined Vacuum Freezing (at -40°C, were configured core temperature 2 level is -5°C and -10°C) until the temperature reaches -20°C. The frozen flesh were thawed and evaluated for drip loss, pH, total soluble solid, colour, texture (firmness and %firmness decrease). The results showed that Air Blast Combined Vacuum Freezing (-5°C) Quality of mango frozen after thawing did not show significant effect on pH and total soluble solid of fresh mango. The frozen mango had highest lightness (L∗) and the total colour differences (ΔE) had lowest and can maintain the maximum. Therefore, it's possible to introduce air blast combined vacuum freezing techniques applied to frozen mango industry as a result of significant increases freezing rate.
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    Effect of drying methods on properties of green curry powder
    (2018-08-14)
    Chaloeichitratham, Natthacha
    ;
    Mawilai, Pornkanya
    ;
    Pongsuttiyakorn, Thadchapong
    ;
    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.