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Design and development of continuous pineapple-peeling machine
(2022-09-01)
Jongyingcharoen, Jiraporn Sripinyowanich
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Cheevitsopon, Ekkapong
Importance of the work: A continuous pineapple peeler was designed having a mechanism to align the pineapple during peeling for use in small to medium-sized enterprises. Objectives: To design, fabricate and test the performance of a continuous pineapple peeler based on the physical and mechanical properties of pineapples. Materials & Methods: The physical and mechanical properties of pineapples were investigated, specifically their dimensions, the forces required to cut the ends and for peeling, and the bioyield force. A continuous pineapple-peeling machine was designed and developed. The offset of the fruit core centerline and the centerline of the cut fruit were investigated to evaluate machine performance. Results: The prototype machine consisted of four main units (cutting, gripping, peeling and pneumatic control). The most important part of the design was the V-shaped grippers angled at 90° that were driven by a rack and pinion mechanism. The machine could hold pineapples of various diameters with the axis of the pineapple aligned with the movement of a tubular knife. During operation, the pineapple ends were first removed by a cutting unit. Then, the grippers held the pineapple horizontally while it was peeled by the unit’s tubular knife. From performance testing, the prototype machine had a peeling capacity of approximately 530 fruits/h, with an effectiveness of 98.2%. Main finding: With the mechanism to align the pineapple during peeling developed in this study, the continuous pineapple-peeling machine had high peeling capacity and high effectiveness, making it acceptable by fresh pineapple processors.
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Effect of different desiccant bed designs in a desiccant column on dehumidification performance
(2022-03-30)
Sawardsuk, Prueksa
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Jongyingcharoen, Jiraporn Sripinyowanich
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Cheevitsopon, Ekkapong
The main objective of this study was to develop a desiccant column with enhanced air dehumidification. Multilayer desiccant beds with and without air ducts were designed in the column. The desiccant material was silica gel. Air dehumidification characteristics and psychrometric properties of air of various desiccant bed designs were investigated. Dehumidification rate, percentage adsorbed water, desiccant column effectiveness of each design were evaluated at an air flow rate of 1.2 m3 min-1, where the control was a single layer packed bed design. Both kinds of multilayer bed designs (with and without air ducts) exhibited a significantly better dehumidification rate, percentage adsorbed water, and desiccant column effectiveness than the control. The experimental dehumidification psychrometric process was consistent with the theoretical adiabatic dehumidification process. The percentage dehumidification rate as time passed for every multilayer bed design was better than that of the control. The 15-layer bed design with air ducts exhibited the highest values of about 15.73 g water min-1 dehumidification rate, 51.59% dehumidification efficiency, and 0.998 desiccant column effectiveness. This design shows good dehumidification performance and can be simply applied to many processes requiring air dehumidification.
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Evaluation of cyclic efficiency of multilayer desiccant bed column
(2020-09-08)
Sawardsuk, Prueksa
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Sripinyowanich Jongyingcharoen, Jiraporn
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Cheevitsopon, Ekkapong
The main objective was to evaluate cyclic efficiency of a multilayer desiccant bed column. The experimental setup consisted of an air humidifier unit, a heating unit for regeneration, and the desiccant bed column with 15 layers. An airflow rate of 2.4 m3/min with the humidity ratio of 20 g water/kg dry air was used in this study. The results showed that the highest dehumidification rate of 21 g water/min was found at the beginning of the dehumidification process. During the regeneration process, the highest regeneration rate was 39 g water/min when regenerating the desiccant at a temperature of 90°C. For cyclic operation process, the cyclic efficiencies were 11% and 7% at the regeneration temperatures of 70°C and 90°C, respectively. The cyclic efficiency was dependent on the regeneration temperature.
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Drying kinetics and quality of cissus quadrangularis linn. Dried by convective hot air
(2020-09-01)
Thanimkarn, Setthawat
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Cheevitsopon, Ekkapong
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Jongyingcharoen, Jiraporn Sripinyowanich
This research aimed to determine a suitable drying model of convective hot air drying of Cissus quadrangularis Linn. (CQ), determine the effective moisture diffusivity of the drying process and the activation energy of CQ, and investigate the effects of drying temperatures on energy consumption and quality of dried CQ. Experiments were performed at 40°C, 60°C, 80°C, and 100°C drying temperature and 1 m s-1 air velocity to dry CQ from 10 g water/g dry matter to 0.1 g water/g dry matter. The generalized linear-plus-exponential-type model has been used to fit the drying kinetics of CQ and demonstrates, among others, the moisture data of hot air drying of CQ at the validation temperature of 50°C satisfactorily with an R2 of 0.9977. The effective moisture diffusivity was in the range of 0.7302-9.1281 ×10-9 m2 s-1, a positive relationship was observed between this parameter and drying temperature. The activation energy of CQ was 39.78 kJ mol-1. The lowest energy consumption of 3.40 kWh was required when the highest drying temperature of 100°C was applied. The quality was well preserved when CQ was dried at a lower drying temperature. Drying at 60°C produced dried CQ with the lowest total color difference (16.76), shrinkage percentage (88.47%), and bulk density (0.1817 g cm-3) as well as the highest total phenolic (1062 mg GAE/100 g dry matter) and quercetin contents (0.955 mg/100 g dry matter).
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Effects of vibration, vacuum, and material thickness on infrared drying of Cissus quadrangularis Linn.
(2019-06-01)
Thanimkarn, Setthawat
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Cheevitsopon, Ekkapong
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Jongyingcharoen, Jiraporn Sripinyowanich
Infrared (IR), vibratory bed assisted infrared (VIR), vacuum infrared (VC-IR), and vibratory bed assisted vacuum infrared (VC-VIR) drying of Cissus quadrangularis Linn. (CQ) were conducted. The objective was to investigate the effects of vibration, vacuum, and material thickness on IR drying of CQ. VC-VIR drying of 5-mm CQ provided the highest maximum drying rate (DR) of 0.258 g water/g dry matter·min. Although the vacuum operation contributed to improved effective moisture diffusivity (D<inf>eff</inf>), it consumed high energy and degraded active compounds of CQ. VIR drying could be a more promising technique. VIR drying of 15-mm CQ produced the greatest total phenolic content (TPC) and quercetin content of 1083.62 mg GAE/100 g dry matter and 3.472 mg/100 g dry matter, respectively. The lowest total color difference (ΔE) of 13.69 was also obtained. It required low specific energy consumption (SEC) of 17.62 kWh/kg and provided maximum DR of 0.112 g water/g dry matter·min.
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Drying characteristics and quality evaluation in convective drying of Cissus quadrangularis Linn.
(2018-08-14)
Thanimkarn, Setthawat
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Cheevitsopon, Ekkapong
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Sripinyowanich Jongyingcharoen, Jiraporn
This study aimed to investigate the effect of drying temperature (40, 60, 80, and 100°C) on drying characteristics of Cissus quadrangularis Linn. (CQ) undergoing convective drying. Physical properties and phytochemicals of the dried CQ were also evaluated. CQ with the thickness of 5 mm was dried from about 10 to 0.1 g water/g dry matter. The results showed that increasing drying temperature increased drying rate (DR) and effective moisture diffusivity (D<inf>eff</inf>) and consequently decreased drying time. The drying time, maximum DR, and Deff were in the ranges of 85-1920 min, 0.0059-0.0248 g water/g dry matter·min, and 0.7302-9.1281×10-9 m2/s, respectively. Lower drying temperature could preserve quality of the dried CQ. Decreasing drying temperature resulted in greener and lower bulk density and shrinkage. The greatest total phenolic content (TPC) and quercetin content were obtained by drying the CQ at 60°C.
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Experimental investigation of air characteristics during dehumidification in the multilayer desiccant bed column system
(2018-08-14)
Sawardsuk, Prueksa
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Sripinyowanich Jongyingcharoen, Jiraporn
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Cheevitsopon, Ekkapong
The gold of this research is to investigate air characteristics during dehumidification process using the multilayer desiccant bed. Silica gel packing in the multilayer column was used as a desiccant material. Airflow direction in the column was designed in a zigzag path passing each desiccant layer. The changes in temperature and relative humidity of exit air were recorded after dehumidification at different airflow rates of 18, 36, and 72 m3/h. In the desiccant regeneration process, moisture in silica gel was removed by 85°C of hot air at varied airflow rates. The characteristics of exit air after regeneration were also monitored. The result revealed that air humidity ratio was significantly decreased using multilayer desiccant bed column. The highest rates of air dehumidification and desiccant regeneration were observed in the first 5 min operation. The highest air dehumidification rate was 12.82 g/min at the airflow rate of 72 m3/h and the highest regeneration rate of desiccant was 6.70 g/min at the airflow rate of 72 m3/h. In addition, the dual column of multilayer desiccant bed can be successfully applied to cyclic operation of dehumidification and regeneration when the cycle time were 5 min and airflow rate 36 and 72 m3/h.
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Evaluation of salt content of curry soup containing coconut milk by near infrared spectroscopy
(2018-06-01)
Cheevitsopon, Ekkapong
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Sirisomboon, Panmanas
A feasibility study was performed to assess whether near infrared spectroscopy could evaluate the salt content of curry soup containing coconut milk. The soup samples were from the mixing tank, a water content adjusted tank, the ultra-high temperature pipe, and laminated containers of a food processor plant. In addition, fish sauce adjusted samples made from the same recipe but with increasing or decreasing (±30%, 60%, and 90%) sauce content were prepared. There were 113 samples in total, which were scanned using a Fourier-transform near infrared spectrometer. The prediction models for salt content were established using near infrared spectral data in conjunction with partial least squares regression. Calibration models developed using all of the samples were validated using leave-one-out cross validation and test set validation. The unadjusted sample models were validated using test set validation. The results showed that both validation methods for the calibration models using all of the samples provided similar model performance where the r2, root mean square error of calibration/root mean square error of prediction, and residual predictive deviation were 0.956, 0.065%, and 4.77 for cross validation and 0.954, 0.064%, and 4.64 for the test set, respectively. However, the salt unadjusted sample model showed better performance where the r2, RMSEP, and RPD were respectively 0.963, 0.043%, and 5.23, indicating that excellent models can be developed to determine the salt content of curry soup containing coconut milk for any applications, including quality assurance.
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Rapid evaluation of fat content in curry soup containing coconut milk by using near infrared spectroscopy
(2018-02-01)
Cheevitsopon, Ekkapong
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Sirisomboon, Panmanas
The feasibility of a near infrared spectroscopy to evaluate the fat content in instant curry soup containing coconut milk including green curry, red curry, massaman curry and panang curry was investigated. The soup samples were collected from a processing line and as the finished product. There were also fat content-adjusted samples where the curry was made from the same recipe as in the processing line but increasing by 30, 60 and 90% coconut milk and reducing by 30, 60 and 90% coconut milk from normal. A Fourier transform near infrared spectrometer was used to collect scans. A partial least squares regression model for fat content was established using near infrared spectral data in conjunction with reference data, which was validated using a leave-one-out cross-validation and test set validation. The test set validation, using a set of unknown samples, showed better prediction performance. The best model developed using vector normalization spectral pre-treatment on 9404–7498 and 6102–5446 cm−1 provided coefficient of determination, root mean square error of prediction, bias and ratio of performance to interquartile values of 0.90, 0.9%, −0.1% and 1.2, respectively, for the validation samples. However, the model developed using samples without fat content adjusted samples gave a slightly lower coefficient of determination (0.89), but provided a lower root mean square error of prediction (0.5%) and acceptable ratio of standard error of validation to the standard deviation (3.2). In addition, the vibration bands of CH<inf>2</inf> which was in the long chain fatty acid moiety highly influenced the prediction of fat content in the curry soup. The near infrared spectroscopy protocol developed for the determination of fat could be applied in the instant curry soup production line.
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Development of UV-treated cooked germinated brown rice and effect of UV-C treatment on its storability, GABA content, and quality
(2016-09-01)
Jongyingcharoen, Jiraporn Sripinyowanich
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Cheevitsopon, Ekkapong
A process for preparing UV-treated cooked germinated brown rice (CGBR) was developed. The UV-C exposure time was varied to study its effect on the shelf life of CGBR at room temperature (RT; 25 ± 2 °C). The germinated brown rice with the highest GABA content was cooked and radiated with UV-C for 30 and 60 min, after which the aerobic plate count was reduced by 0.40 and 0.58 log CFU/g, respectively. Their shelf lives were 1 and 3 days, respectively. The GABA contents of control CGBR, 60-UV-CGBR, and canned CGBR were 7.49, 5.11, and 1.81 mg/100 g dry matter, respectively. The whiteness and hardness of 60-UV-CGBR were not significantly different from those of control CGBR (p ≥ 0.05). These quality attributes were poorer after canning. After storing 60-UV-CGBR at RT for 3 days, the GABA content and whiteness decreased, and the hardness increased significantly. Its quality was however better than that of canned CGBR.

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