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    Item type:Publication,
    Effects of quenching process on the optical properties of thin film polymers
    (2019-07-01)
    Jumpar-Ngern, Jitrin
    ;
    Sompong, Khanisorn
    ;
    Wasapinyokul, Kamol
    Polymer is a group of materials applied in several thin film electronic devices. A typical fabrication process of the material consists of coating it as a film onto a substrate by a wet process, followed by the baking and annealing the film to change its molecular structures, and hence its properties. In this study, we reported the effect of the quenching process, or the cooling down process after baking, on the optical transmittance of the film. Thin films of poly(methyl methacrylate), or PMMA, was coated on a substrate and then baked at different temperatures followed by either a quick or slow cool-down quenching process; before they were checked for their optical transmittances. The results showed that the film baked at a temperature slightly higher than the glass transition temperature of the polymer, followed by a slow cool-down quenching process would provide the transmittance apparently lower than those of the films baking and quenching at other conditions. We believe that this was because when the polymer was baked above such temperature, the polymer was in its glassy state. When it was slowly cooled down, the molecules had time to form crystalline structure, hence a lower optical transmittance. The result from this study indicated that the quenching process can be used to control the properties of a polymer film and hence should be carefully practiced.
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    Use of ultrasonicated squid ovary powder as a replacer of egg white powder in cake
    (2019-04-01)
    Singh, Avtar
    ;
    Benjakul, Soottawat
    ;
    Karnjanapratum, Supatra
    Ultrasonicated squid ovary powder (USOP) was used to replace egg white powder (EWP) at different substitution levels (12.5–100%) and its effects on properties of batter and cake were investigated. High elastic modulus (G′) and average bubble size of batter added with 100% USOP resulted in higher volume and lower baking loss, when compared to the control cake (100% EWP). For textural analysis, the lowest values of hardness, gumminess and chewiness were noticeable for cake containing 100% USOP. Crust showed the lower moisture content than crumb and bottom part of all the cakes. No difference in moisture content was observed for all parts of the cakes containing 25–100% USOP, while lower moisture content was obtained for cake added with 12.5% USOP and the control. The color difference (ΔE*) between the control and cake added with USOP was increased with increasing USOP levels. When 100% of USOP was added into cake, higher likeness score was obtained for firmness and overall likeness. Microstructure study of cake added with 100% USOP revealed that oil phase was distributed in gluten matrix more uniformly, when compared to the control. Thus, replacement of EWP with 100% USOP resulted in the production of cake with superior quality and increased overall acceptance by consumers.