KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/123456789/1

Browse

Settings

Author: search.filters.author.Hao, Hong VanSubject: search.filters.subject.Artemia

Search Results

Now showing 1 - 2 of 2
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Development of seasoning powder from foam-mat dried Artemia franciscana biomass
    (2024-09-01)
    Thuy, Nguyen Minh
    ;
    Anh, Nguyen Ngoc Huong
    ;
    Xuyen, Nguyen Thi Kim
    ;
    Vi, Nguyen Hoang Yen
    ;
    Quyen, Nguyen Hoang Thuy
    Seasoning powder was commonly produced from meat or poultry. In this research, it was produced from foam mat– dried Artemia powder with the addition of various spices. Six mixing formulas were created with Artemia powder ratios ranging from 60% to 35% (from A1 to A6) along with other spice ingredients such as sugar, salt, pepper powder, shallots powder, and monosodium glutamate (MSG) and analyzed for quality and sensory characteristics. The results showed that the highest protein content was achieved in sample A1 (48.3%) and the lowest in sample A6 (28.2%). Sample A5 (ratio of Artemia powder/sugar/salt/pepper powder/onion powder/MSG is 40:26:24:2:3:5) achieved the highest sensory score, followed by sample A4 (ratio of Artemia powder/sugar/salt/pepper/onion powder/ MSG is 45:23:22:2:3:5). The remaining samples (A1, A2, A3, and A6) had lower sensory scores. Microstructural image analysis (from scanning electron microscope) of sample A5 showed good uniformity, high nutritional value, especially high protein content (about 3.06–3.48 times) compared to other existing seasoning powder products on the market, and very good water-binding capacity.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    MATHEMATICAL MODELLING OF THIN LAYER FOAM MAT DRYING KINETICS OF ARTEMIA (ARTEMIA FRANCISCANA)
    (2024-01-01)
    Anh, Nguyen Ngoc Huong
    ;
    Xuyen, Nguyen Thi Kim
    ;
    Quyen, Nguyen Hoang Thuy
    ;
    Vi, Nguyen Hoang Yen
    ;
    Giau, Tran Ngoc
    Background. Foam mat drying can be considered a simple and economically effective way compared to modern drying methods to produce powdered foods. Artemia biomass contains high nutritional content but was previously only used as food for aquatic animals. Materials and methods. This research aimed to use Artemia biomass as human food, with the foam drying technique implemented. Artemia foam was dried at different temperatures (65–80°C), with four common drying models applied. Results. Among the applicable models, the Logarithmic model was chosen as the most suitable model to describe and explain the drying process of Artemia powder (the highest R<sup>2</sup>, the lowest root mean square error and χ<sup>2</sup>, respectively, are 91.7–97.59%, 0.0619–0.0861 and 0.0049–0.0111). The sample reached a moisture content of about 4% to 5% in 2, 2.5, 3 and 3.5 hours when drying at gradually decreasing temperatures from 80°C, 75°C, 70°C and 65°C, respectively. The drying rate was determined by temperature, and the effective moisture diffusivity values (D<inf>eff</inf>) were calculated in the range of 9.285×10<sup>–12</sup> m<sup>2</sup>/s to 1.065×10<sup>–11</sup> m<sup>2</sup>/s, from Fick’s diffusion model. The activation energy value E<inf>a</inf> was determined to be 26.94 kJ/mol according to the Arrhenius relationship. Conclusion. The sample was dried at 75°C for 2.5 hours and this temperature was chosen due to the short drying time, high nutrient content and bright colour. Artemia powder samples after drying had a low moisture content and an a<inf>w</inf> value of 4.46% and 0.22, respectively. High protein content was determined (79.93%) in the foam-dried Artemia powder. In addition, lipid content, carbohydrate, ash and water absorption capacity were also analysed (1.75%, 6.31%, 6.17% and 298.81, respectively).