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Author: search.filters.author.Chotigavin, NatthapornSubject: search.filters.subject.Physical properties

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    Item type:Publication,
    Physical and Functional Properties of Spent Coffee Ground after Various Drying Techniques
    (2025-01-01)
    Maiyah, Nur
    ;
    Auenchitr, Yatima
    ;
    Supapvanich, Suriyan
    ;
    Sirijariyawat, Arpassorn
    ;
    Ingkasupart, Pajaree
    Spent coffee ground (SCG) consists of impact compositions and functional ingredients that could be applied to food products. Drying techniques and conditions had an impact on the qualities of SCG. The aim of this research was to investigate the chemical compositions of roasted coffee ground (CG) and SCG from Arabica (A) and Robusta (R) coffee, as well as the physical and functional properties of SCG before and after different drying using hot air tray dryer and freeze dryer. It was found that SCG had moisture and carbohydrate content of 64.79–65.87% wb and 16.55 18.57%. Arabica spent coffee ground (ASCG) had more lipid and less protein, caffeine and phenolic content than that of Robusta spent coffee ground (RSCG). The dried SCG had moisture content lower than 5% for all drying conditions. Moreover, the dried SCG had Aw, solubility, and rehydration in a range of 0.25-0.55, 6.02-6.92%, and 140.67-180.37%, respectively. Freeze-dried SCG retained more functional ingredients than tray-dried SCG across all drying conditions.
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    Sous-vide meat properties as a function of physical and surface changes during processing
    (2022-01-01)
    Chotigavin, Natthaporn
    ;
    Kerr, William L.
    ;
    Klaypradit, Wanwimol
    ;
    Kerdpiboon, Soraya
    Sous-vide is a method of cooking of vacuum-packed samples at relatively low temperature for longer periods than practiced with conventional cooking. Sous-vide is applicable to a wide variety of foods, and optimized sous-vide processing of meat can result in more tender products with less cooking loss. In this study, chicken breast and Thai local beef round were compared under sous-vide (vacuum-packaged and cooked at 60 to 80 °C for 1 to 7.5 h) and traditional cooking temperatures. The physical properties and surface texture of meat during sous-vide cooking were determined. It was found that the L<sup>*</sup> (lightness) and a<sup>*</sup> (redness) of cooked chicken breast were not affected by cooking temperatures or times (p >0.05), while the color of cooked beef depended on both temperature and time (p ≤0.05). It was found that cooking at higher temperature and for longer time resulted in meat with lower cooking yield and higher sous-vide loss, but with less re-heating loss (p ≤0.05). These results were supplemented with surface texture images which showed that larger spaces developed between the fibers after cooking at higher temperatures for longer time than those for samples cooked by sous-vide. Sous-vide chicken breast cooked at 60 °C for 2 h and 80 °C for 0.5 h, as well as beef cooked at 60 °C for 2.5 h and 80 °C for 2 h, were the most tender as measured by the lowest shear force values.