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    Impact of Dimethylformamide/Acetone Ratios and Stirring Time on Morphology and Electrical Properties of Electrospun PVDF Fibers
    (2025-01-01)
    Hakimi Bin Ismail, M. I.
    ;
    Syed Bakar, S. S.
    ;
    Yahud, S.
    ;
    Chaisitsak, S.
    This study examines the impact of Dimethylformamide, DMF/Acetone ratio (60/40, 70/30 and 100/0) and stirring time (16 hours and 24 hours) on Polyvinylidene Fluoride electrospun fibers. Total of six samples were prepared at 12% solution con-centration were electrospun at 20 kV, 10 cm tip-to-collector distance, and 1 mL/h flow rate. Morphological analysis showed that a 70/30 ratio produced finer fibers with fewer beads than 60/40 ratio, while prolonged stirring increased fiber diameter. Electrical analysis confirmed the lowest resistance and highest conductivity for these fibers. The 70/30 ratio and 16-hour stirring time technique optimized fiber structure and electrical performance for advanced applications.
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    Formulation of Supplemented Thai Custard Spread Using Jackfruit Rag and Sugar Replacement with Stevia
    (2024-05-01)
    Pomasa, Panjit
    ;
    Sai-Ut, Samart
    ;
    Sinthusamran, Sirima
    ;
    Techavuthiporn, Chairat
    The aims of this study were to investigate whether jackfruit rags could be incorporated into a food product like custard spread, and to evaluate the sensory and physicochemical properties of the resulting products. The first trial comprised four treatments, each of which contained a different concentration of jackfruit rag (0, 20, 40, and 60% w/w). It was found that 40% jackfruit rag substitution gave higher acceptance ratings (appearance, colour, taste, odour, spreadability and overall likeness) than other concentrations. Subsequently, stevia substitution at 20% produced considerably greater sensory acceptability across all treatments. In addition, the nutritional and physicochemical characteristics of jackfruit rag-supplemented custard with 0% and 20% stevia were evaluated. Proximate analysis results showed there were no differences no difference between custard spreads fortified with 0% and 20% stevia. However, carbohydrate and energy were reduced about twice in the 20% stevia treatment. Moreover, texture profile analysis revealed that replacement with stevia increased spreadability and decreased stickiness. The results suggested that jackfruit rag could be used in custard spreads and could enhance the recovery of food waste for food production.
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    Effects of Hydroxypropyl Methylcellulose Fiber Amounts and Aspect Ratios on Properties of Biodegradable Composites Prepared from Thermoplastic Starch
    (2023-01-01)
    Pitpisutkul, Vipawan
    ;
    Jamjumras, Trisana
    ;
    Sawasdee, Kancharut
    ;
    Prachayawarakorn, Jutarat
    Because of the low tensile properties and high hydrophilicity of thermoplastic starch (TPS), this research was focused on improving its characteristics through the addition of the natural cellulose fiber, hydroxypropyl methylcellulose (HPMC). Different TPS composites reinforced with HPMC fibers were compounded using an internal mixer and were shaped using a compression molding machine. The effects of HPMC fiber content and aspect ratios were examined. It was found from infrared spectra that the wavenumbers of the O-H stretching of TPS polymer clearly shifted to lower wavenumber with the incorporation of HPMC fibers, which indicated new hydrogen bond formation. Moreover, a significant increase of maximum stress and elastic modulus of TPS/ HPMC fiber composites was detected. A clear drop in moisture uptake was also found when HPMC fibers were added into the TPS polymer matrix. In addition, scanning electron microscopy and thermogravimetric analysis were used to characterize several TPS composites. Biodegradability for various composites was also determined.
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