KMITL

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

Browse

Settings

Author: search.filters.author.Kerdpiboon, SorayaSubject: search.filters.subject.Physical properties

Search Results

Now showing 1 - 3 of 3
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    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.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    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.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Physical characteristics and their relationship with surface-physical properties of Thai local beef during sous-vide processing
    (2020-01-01)
    Supaphon, Pattama
    ;
    Astruc, Thierry
    ;
    Kerdpiboon, Soraya
    In Thailand, local beef (Bos indicus) is preferred by most consumers since it is cheaper than imported beef; however, it has a tougher texture and requires a longer cooking time to make it palatable. The sous-vide cooking process has been found to improve food characteristics, especially the color and texture of meat. Therefore, sous-vide cooking was tested on Thai local beef using various cooking temperatures (60°C, 70°C or 80°C) for various cooking times (2–36 hr), after which the cooking loss, color and shear force of samples were measured. Cooked samples were also re-heated to simulate the preparation by the consumer and the re-heating loss was measured. Sous-vide cooking significantly (p<0.05) reduced cooking loss and lightness and resulted in higher yellowness and less redness compared to a raw sample. However, the lightness of the beef was not significantly (p>0.05) different at any of the cooking temperatures and times tested, whereas yellowness and redness depended on the cooking temperatures and times. Increasing the cooking temperature resulted in an increased shear force, while increasing the cooking time resulted in a significantly (p<0.05) decreased shear force. Cooking at higher temperatures for longer times significantly (p<0.05) increased the sous-vide cooking loss and decreased the re-heating loss. Image analysis of the surface texture showed that muscle fiber was at first clear and firm and then it shrank, with layering clearly visible during cooking. The coefficient of determination for the relationship between the fiber shrinkage area from images and the physical properties of color, cooking loss, re-heating loss and shear force were in the range 0.70–0.98 in all cases.