KMITL

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

Browse

Search Results

Now showing 1 - 10 of 13

Some of the metrics are blocked by your
consent settings
FUNCTIONAL GROUP IDENTIFICATION USING FTIR AND ANTHOCYANIN PROFILING BY HPLC IN PURPLE SWEET POTATO (IPOMOEA BATATAS L.)
(2026-01-01)
Dung, Nguyen Chi
;
Thuy, Nguyen Minh
;
Giau, Tran Ngoc
;
Hao, Hong Van
;
Minh, Vo Quang
Background. Purple sweet potato (PSP) has attracted increasing scientific and industrial interest due to its distinctive purple flesh, which is primarily attributed to anthocyanins. Although PSP is produced in large quantities in Vietnam, comprehensive information on its functional groups and anthocyanin pigment composition remains limited. Therefore, characterization of functional groups and identification of anthocyanin pigments are essential to support both scientific research and industrial applications of this raw material. Materials and methods. PSP tubers were collected from farms in Vinh Long Province, Vietnam. The tubers were washed, peeled, sliced, and steam-blanched at 100°C for 3 min, dried at 50°C for 8 h, and milled into powder. Functional groups were characterized using Fourier transform infrared (FTIR) spectroscopy. Anthocyanins were extracted with acidified methanol and analyzed using high-performance liquid chromatography (HPLC) with external standards for pigment identification and quantification. Results. FTIR analysis revealed 14 characteristic absorption bands in PSP grown in Vietnam within the wavenumber range of 3288.63–418.55 cm⁻¹. These bands corresponded to hydroxyl, C–H/O–H/N–H, aromatic (C=O and C=C), ester C–O–C, glycosidic, and pyran ring functional groups, consistent with structural features typical of anthocyanin compounds. HPLC analysis detected three main anthocyanin pigments with retention times of 7.85, 8.77, and 9.93 min, identified as delphinidin, cyanidin, and peonidin, respectively. Their concentrations were 4.034 µg/g (2.2%), 28.490 µg/g (15.5%), and 151.206 µg/g (82.3%). Conclusion. These results indicate that PSP is a promising source of anthocyanins and has strong potential for use as a functional food with health-promoting properties.
Some of the metrics are blocked by your
consent settings
Mathematical and artificial neural network modeling for describing the infrared drying process of Moringa oleifera leaves and evaluation of product quality
(2025-08-01)
Thuy, Nguyen Minh
;
Hao, Hong Van
;
Giau, Tran Ngoc
;
Minh, Vo Quang
;
Tai, Ngo Van
Moringa oleifera leaves were used in the infrared drying method for powder production. The moisture ratio datasets during drying at different temperatures were fitted with eight thin-layer drying kinetics and analyzed by an artificial neural network (ANN). The goodness of fit was evaluated using the value of the coefficient of determination (R2), the chi-square (χ2), and the root mean square error (RMSE). Results indicated that drying time was between 40 and 95 min at a temperature of 55 to 70 °C. Among the mathematical drying models used, the Wang and Singh model best described the drying kinetics of Moringa leaves. But comparing with the ANN model—a machine learning-based model—it showed higher prediction capacity than the mathematical model did. For Moringa leaves dried at temperatures between 55 and 70 °C, the R2, χ2, and RMSE values for this model ranged from 97.85 to 99.59%, 0.0007 to 0.0029, and 0.0228 to 0.0503, respectively. Effective moisture diffusivity (D<inf>eff</inf>) values varied between 1.908 × 10−11 and 3.875 × 10−11 m2/s, with an activation energy of 43.92 kJ/mol. The drying temperature also influenced the bioactive compounds in Moringa leaves. The vibrant color of the powder was produced by drying Moringa leaves at 65 °C for 50 min. The powder had 5.85% moisture, 31.97% protein, 61.05 mg/100 g β-carotene, 62.82 mg QE/g total flavonoid content, and 1789.65 mg/100 g calcium content.
Some of the metrics are blocked by your
consent settings
Application of foam-mat drying to produce field crab powder: Foaming process optimization, drying kinetics, and final product characterization
(2025-08-01)
Thuy, Nguyen Minh
;
Nhut Minh, Ngo Ngoc
;
Kha, Nguyen Hoang
;
Bich Thuy, Bui Thi
;
Giau, Tran Ngoc
This study used foam-mat drying to make powder from field crab meat for the first time. In which, the effect of foaming conditions [egg albumin (EA, 7.96–16.44 %) and xanthan gum (XG, 0.04–0.44 %)] and drying temperature (65–80 °C) on powder quality were examined. With appropriate EA and XG levels of 13.16 % and 0.30 %, foam density and foam expansion were 0.395 g/mL and 279.78 %, respectively. The total energy required and specific energy consumption decreased. In contrast, thermal efficiency and energy efficiency rose with drying temperature, reaching 2.494–4.452 %, and 1.419–1.879 %, respectively. Temperature affects effective moisture diffusion coefficient according to the Arrhenius equation with an activation energy of 39.33 kJ/mol. Fitting experimental data to seven thin-layer drying models and an ANN model. The Aghbashlo model scored best, with the highest correlation coefficient. Nevertheless, the ANN model demonstrated slightly superior accuracy compared to the Aghbashlo model, indicating the potential for industrial system control.
Some of the metrics are blocked by your
consent settings
Foam-mat drying of lucuma powder: Mathematical and artificial modeling of drying kinetics, physicochemical and microstructural properties
(2025-03-01)
Thuy, Nguyen Minh
;
Hao, Hong Van
;
Duong, Le Thi Thuy
;
Giau, Tran Ngoc
;
Minh, Vo Quang
The kinetic study of foam-mat drying to make lucuma powder was conducted at various drying temperatures (50–80oC) using thin layer drying and an artificial neural network (ANN) to forecast drying behavior. The physico-chemical properties of lucuma powder under these conditions were also analyzed. Among the six models, the parabolic model was chosen as the best appropriate model for describing the lucuma drying process with the highest correlation coefficient, the lowest RMSE and Chi-square. However, the ANN model (2-10-1) could predict the moisture ratio more accurately than the parabolic model, and it also presented the fittest with the actual experiment. As temperature increased from 50 to 80oC, effective moisture diffusivity increased from 1.05 × 10-9 to 1.67 × 10-9 m2/s, with an activation energy of 15.12 kJ/mol. Drying temperatures have a considerable impact on the quality of lucuma powder. When dried at 60oC, lucuma powder had a bright yellow color, retained its quality and excellent antioxidant activity compared to other temperatures evaluated simultaneously.
Some of the metrics are blocked by your
consent settings
Characterization of orange-fleshed sweet potato starch nanoparticles produced by acid hydrolysis
(2025-01-01)
Dung, Nguyen Chi
;
Giau, Tran Ngoc
;
Hao, Hong Van
;
Thanh, Nguyen Van
;
Thuy, Nguyen Minh
Sweet potatoes are abundant in starch and have several applications for this component. Starch can be chemically changed to boost its beneficial properties. The objective of this study is to use common, easily accessible, and reasonably priced organic acids to produce modified starch with a nanoscale size from orange-fleshed sweet potato (OFSP). The characterization of OFSP nanostarch were assessed using hydrolysis with three distinct acids (acetic, citric and lactic acid) at concentrations ranging from 5 to 15 %. It was observed that nanostarch's swelling ability and viscosity decreased but its solubility increased during acid hydrolysis. OFSP nanostarch hydrolyzed with 10 % citric acid had a good recovery efficiency and quality suitable. Some physico-chemical properties of OFSP nanostarch were determined. Scanning electron microscopy and transmission electron microscopy were observed. The size of OFSP nanocrystals is in the range of 900–930 nm. The Fourier transform infrared (FTIR) spectrum of acid-treated starch contained 22 spectral peaks ranging from 3282.84 cm−1 to 418.55 cm−1, which indicated the vibrations of glycosidic bonds, hydroxyl groups, and C[dbnd]O bonds. Differential scanning calorimetry investigation revealed that sweet potato starch nanocrystals gelatinized at temperatures ranging from 65.4 to 89.1 °C. OFSP starch nanocrystals from acid-treated starch samples exhibited peaks at diffraction angles 2θ around 10°, 11°, 15°, 17°, 18°, 20°, and 23°. Producing nanostarch from OFSP starch not only raises the usage value of this raw material in the producing areas, but it also adds to the long-term development of this resource when the resulting products are well and widely used in various domains.
Some of the metrics are blocked by your
consent settings
EFFECTIVELY EXPLOIT SPECIALTIES OF THE CENTRAL HIGHLANDS REGION OF VIETNAM AND POTENTIAL UTILIZE BY-PRODUCTS TO CREATE VALUE-ADDED PRODUCTS
(2025-01-01)
Thuy, Nguyen Minh
;
Hao, Hong Van
;
Giau, Tran Ngoc
;
Minh, Vo Quang
;
Tai, Ngo Van
The Central Highlands is a key agricultural production region of Vietnam with many high-value export agricultural products such as coffee, pepper, rubber, and valuable fruits such as avocado, durian, and passion fruit, and some other agricultural products. However, the commercial value of edible agricultural products for human consumption is limited due to lack of attention to storage and processing conditions. Therefore, applying and investing in advanced preservation and processing techniques suitable for available raw materials in the Central Highlands is a highly feasible activity. Recent studies from international and domestic researchers showed various application could apply, which were presented in this paper including irradiation technology, steam/hot water treatment technology, zeolite technology, cold/cold storage technology combined with controlled atmosphere storage. When these activities are successful, it would reduce post-harvest loss of agricultural products, meeting the demand for food for the whole country and for export. For high nutritional value raw materials, it is necessary to invest more in potential preservation, processing, and utilization of waste by-products to increase diversity, improve quality, and ensure food hygiene and safety value-added products. The utilization of waste from agricultural product also was well-known that suitable for Sustainable Development Goals of United Nations. The quality of input materials and output products must be strictly controlled when applying advanced technology. This activity was controlled, that would ensure the safety of processed products, creating good conditions for the national and global agricultural value chain. Thanks to that, effectively taking advantage of the region's specialties and food processing is no longer a weakness of Central Highlands agricultural products in Vietnam, making an important contribution to the socio-economic development and stability of the region and the whole country.
Some of the metrics are blocked by your
consent settings
Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches
(2024-12-30)
Thuy, Nguyen Minh
;
Tien, Vo Quoc
;
Giau, Tran Ngoc
;
Hao, Hong Van
;
Minh, Vo Quang
This study was conducted to optimize the foam-mat drying conditions to maximize quality [β-carotene and total polyphenol content (TPC)] and drying rate of “Gấc” aril powder by using two novel statistical techniques as Response Surface Methodology (RSM) and Artificial Neural Network (ANN) couple with Genetic Algorithm (GA). During production process, level of egg albumin (EA) used for foaming process and drying temperature mainly influenced the drying rate and content of antioxidant compounds in powder. ANN model of 3–10–3 showed more accuracy and faster prediction capacity than RSM model did. ANN-GA model predicted the optimal conditions to be 13.31 % EA, 0.26 % xanthan gum and drying temperature of 73.1 °C, with the drying rate of 1.89 g-water/g-dry matter/min, β-carotene content of 395.88 μg/g, TPC of 1.68 mgGAE/g. These results confirmed the suitability and promising of foam-mat drying for “Gấc” aril powder production, to be producing food ingredient containing highly bioactive compounds.
Some of the metrics are blocked by your
consent settings
Orange-flesh sweet potato powder as a promising partial substitution rice flour to produce high quality and low glycemic index vermicelli
(2024-12-01)
Giau, Tran Ngoc
;
Hao, Hong Van
;
Tai, Ngo Van
;
Minh, Vo Quang
;
Thuy, Nguyen Minh
This study aims to improve the quality of vermicelli products by replacing a portion of rice flour with orange-fleshed sweet potato powder at four ratios ranging from 10 % (F1) to 25 % (F4) (5 % interval), while the control sample used 100 % rice flour (F0). The products were analyzed for quality and sensory characteristics. The analysis of five vermicelli production formulas revealed that the product made from formula F3, which contains OFSP powder and rice flour at a ratio of 20:80 %, had a relatively high amount of β-carotene (9.29 μg/g), a bright color (L∗ = 67.15, b∗ = 29.45), and a suitable hardness (46.79 g-force). The F3 sample had better cooking quality than the F0 sample, which was proved by the percentages of weight increase, volume increase, and dry matter loss of 59.88 %, 56.89 %, and 7.08 %, respectively. The estimated PRAL score of the product prepared from formula F3 was −1.45 (PRAL<0), indicating that the vermicelli product is alkaline, which can support and improve human health. A quantity of 100 g of vermicelli contains 25.15 g of carbohydrates, 3.17 g of protein, 1.48 g of lipids, 4.26 g of resistant starch, 2.43 g of fiber, and 1.66 g of ash. The reduction in estimated glycemic index (eGI) was also found, reaching a value of 51.24 for the F3 sample, whereas the eGI of F0 was 58.24 (medium-high range). Furthermore, microstructural image analysis (from a scanning electron microscope) of sample F3 indicated that OFSP powder addition could result in a better gel network structure than occurs in conventional vermicelli. The findings from this study will be a steppingstone to processing various popular food products with enhanced nutrients. This activity can also be developed on a larger production scale, improving the quality of life for communities, especially in areas with chronic vitamin A deficiency.
Some of the metrics are blocked by your
consent settings
Developing a novel artificial model to predict the foaming properties and β-carotene content of lucuma (Pouteria lucuma) during foam-mat drying and process optimization
(2024-12-01)
Thuy, Nguyen Minh
;
Duong, Le Thi Thuy
;
Giau, Tran Ngoc
;
Hao, Hong Van
;
Minh, Vo Quang
Drying fruit puree by the foam drying method has become popular due to its simplicity, low cost, short drying time, and low thermal degradation. The objective of the study was to investigate the effect of foaming conditions on foam properties (foam expansion, foam density) and content of β-carotene in lucuma powder using Box-Behnken design (BBD) with 3 factors and 3 levels, including water:lucuma ratio (1:1–3:1), egg albumin concentration (EA, 5–15 %), and xanthan gum (XG, 0.1–0.3 %). Response surface methodology (RSM) and artificial neural network (ANN) were used for model establishment. The results showed that as the EA increased, the foam volume increased significantly, while the foam density decreased. The ANN-coupled BBD model structure of 3–10-3 demonstrated a high level of accuracy in predicting the impact of foaming formulation on responses, with a coefficient of determination exceeding 0.99. The optimal conditions by stimulation multiple-objective RSM for lucuma foam-mat drying were achieved with a water:lucuma ratio, EA, and XG of 2.53:1, 10.8 %, and 0.22 %, respectively. Based on these ideal conditions, the foam density, foam expansion, and β-carotene content of the dried powder were found to be 0.23 ± 0.04 g/mL, 228 ± 2 %, and 237.1 ± 0.1 μg/g, respectively. The obtained experimental values were very close to the model-predicted results, with very low differences identified when the validation was performed. These findings provide information for controlling the drying process using an artificial model and further applying lucuma powder in various fields in the food industry.
Some of the metrics are blocked by your
consent settings
Artificial intelligence optimization for producing high quality foam-mat dried tomato powder and its application in nutritional soup
(2024-12-01)
Thuy, Nguyen Minh
;
Giau, Tran Ngoc
;
Hao, Hong Van
;
Minh, Vo Quang
;
Tai, Ngo Van
The present work aims to investigate the effect of foam-mat drying on drying rate and lycopene content of tomato powder using a three-level Box-Behnken experimental design of Response Surface Methodology (RSM). Three process parameters included egg albumin (EA) ranging from 3 to 9 % as a foaming agent, carboxymethyl cellulose (CMC) from 0.2 to 0.6 % as a foam stabilizer and drying temperatures (60, 70, and 80oC). The responses measured drying rate (DR) and lycopene content, which are the indication of drying process and product quality. Optimization of drying process using RSM and artificial neural network coupled genetic algorithm (ANN-GA) models has been also investigated. Foam mat dried tomato powder produced under optimal conditions was then used to prepare a nutritious soup powder with 4 designed recipes with other nutritious ingredients. The results showed that the ANN-GA model (network structure of 3-10-2) could predict and optimize better than the RSM model. The optimal conditions for foam-mat drying process were EA of 6.67 %, CMC of 0.381 %, and drying temperature of 70.6oC. These gave the DR and lycopene to be 3.004 g water/g dry matter/min and 392.8 μg/g, respectively. Validation optimal condition was performed and showed that the experimental values obtained were greatly close to the predicted values. From the 4 designed soup formulas, the macronutrient content in formula F2 met the range for AMDR with the percentage of calories from protein, lipid, and carbohydrate being 21.28 %, 20.28 %, and 58.44 %, respectively. It was proven that ANN-GA is a more reliable and robust predictive modelling tool for foam-mat tomato powder production optimization compared to RSM model. Also, the promising application of tomato powder in nutritious soup production also was shown in this study, which could further research in larger scale.

KMITL

Browse

Filters

Settings

Sort By

Results per page

Search Results