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    Plant regeneration of Bauhinia purpurea by tissue culture technique
    (2024-05-01)
    Saparam, W.
    ;
    Poeaim, A.
    ;
    Pongtongkam, P.
    ;
    Chareonsap, P. P.
    ;
    Poeaim, S.
    Results showed that the seed of Bauhinia purpurea germination was archived 100% from half-strength MS medium supplemented with 3.0 mg/L Gibberellic acids (GA3) and gave 71.137 mm for the highest seedling. The optimal condition of nodal explants sterilization was E5, which gave 92% of survival explants. For the shoot induction method, the results showed that 24.270 mm was the highest proliferation of shoots achieved from MS medium supplemented with 1.0 mg/L 6-benzylaminopurine (BAP). The highest number of roots was 2.867 roots, and the highest root length was 33.453 mm, obtained at half-strength MS medium complemented with 0.25 mg/L Indole-3-acetic acid (IAA). The 73.33% of plantlets were survived after being transferred to plastic pot.
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    TSS: Traceability Software Solution, A Medical Equipment Sterilization Process Trace-Back System
    (2023-01-01)
    Sookavatana, Pipat
    ;
    Usawalertkamol, Bunyapon
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    Mongcolpitakkul, Somchai
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    Usawalertkamol, Tatchai
    ;
    Pacharapha, Amitta
    In Thailand, there is a problem with the traceability system that still uses handwriting form. Paper and handwriting are becoming the weakness and errors in keeping a record of the sterilization process correctness. The proposed system is developed and compared with the other two existing systems in this paper. The comparison shows the functional difference in features for using the system in CSSD (Central Sterile Supply Department). In the comparison, the proposed system has more features to assist the process recording task. The result shows that the proposed system has more functions to assist the CSSD staff.
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    Development of sterilized durian cake roll
    (2020-12-01)
    Chaturattanachaiporn, K.
    ;
    Luangsakul, N.
    The development of durian cake roll was investigated by using a sterilization process for extending its shelf life. The first study was reported the durian cream filling with the sterilized conditions of 121°C for 15 minutes. Two types of commercial modified starch (SMS and SPF) were studied with concentrations of 6, 8 and 10% to improve the quality of the sterilized durian cream filling. The increased concentrations of both modified starches caused to increase firmness in cream. Sensory evaluation showed higher liking score on odor, taste and overall acceptance in cream with SMS modified starch than the control. The durian cake roll was improved by three hydrocolloids with different concentrations (Hydroxypropyl methylcellulose 0.8, 1.0%, Carboxymethyl cellulose 0.5, 1.0%, Xanthan gum 0.5 and 1.0%) and improved the sterilized durian cake roll. CMC of 1.0 % affected higher liking score on taste, texture and overall acceptance than trhe control which significantly lowest hardness on texture measurement. The change of durian cake roll was stored at 35 and 55°C for four weeks. Result showed that the tendency of increase in hardness and decrease in springiness of sterilized durian cake roll when kept in storage with temperature and time. Microbiology analysis using total plate count and yeast and mold count of both storage at 35 and 55°C for four weeks were lower than 1 x 10<sup>1</sup>CFU which requires for Thai regulated standard.
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    Effects of sterilization times on physicochemical properties of canned gruel produced from red jasmine brown rice fortified with D-glucosamine
    (2017-07-01)
    Kraisangsri, Jittrakan
    ;
    Nalinanon, Sitthipong
    Glucosamine prepared from crustacean wastes is widely used for inflammatory bowel disease and osteoarthritis (OA) treatment. In the present study, glucosamine prepared from blue swimming crab shells (Portunus pelagicus), a by-product from crab processing, was added into red jasmine brown rice gruel to be a new food item for elderly. Effects of different sterilization times and physicochemical properties of canned gruel prepared from red jasmine brown rice incorporated with glucosamine were studied. Canned gruels, in presence of D-glucosamine (1.13% w/v or 1,500 mg/can (307x113 cm)) were sterilized at 121ºC for different sterilization times (0, 5, 10, 20, 30, 40, 60, 90 and 120 min). The results showed that glucosamine was reduced by 33.7% during sterilization for 10 min. Glucosamine content was then gradually decreased after 30 min of sterilization. A pH value of canned gruel was decreased from 5.84±0.03 to 3.81±0.01 with increasing time of sterilization (p<0.05). Nevertheless, the increasing in turbidity and lowering L* a* and b* of canned gruel were detected as longer time of sterilization. The highest viscosity of gruel milk was found at 40 min of sterilization (12.75±0.41 cps) (p<0.05). Thereafter, a slight decrease in viscosity was noticeable. With increasing sterilization times, lower hardness and greater stickiness of canned gruel were obtained. These results suggest that canned gruel prepared from red jasmine brown rice supplemented with glucosamine can be applied as new food product for elderly or health concerning consumers, particularly for bone and joint problems.