KMITL

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

Browse

Search Results

Now showing 1 - 5 of 5

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 80<sup>o</sup>C). 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 70.6<sup>o</sup>C. 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.
Some of the metrics are blocked by your
consent settings
Application of seed coating with endophytic bacteria for Fusarium wilt disease reduction and growth promotion in tomato
(2020-01-01)
Koohakan, P.
;
Prasom, P.
;
Sikhao, P.
Tomato seed coating with endophytic bacteria (SuRW02) was used to control Fusarium wilt disease of tomato and stimulated plant growth in field conditions. Results showed that seed coating with isolate SuRW02 reduced disease incidence and severity which similar to seed coating with chemical fungicide (Captan). Seed coating with endophytic bacteria and Captan showed disease incidences of 38 and 25% and disease severity indices of 0.37 and 0.25, respectively. Uncoated seeds and seed coating without endophytic bacteria had a disease incidences of 70 and 50% and disease severity indices of 2.00 and 1.25, respectively. In addition, seed coating with endophytic bacteria promoted tomato plant growth and quality of tomato production.
Some of the metrics are blocked by your
consent settings
Nondestructive estimation of maturity and textural properties on tomato 'Momotaro' by near infrared spectroscopy
(2012-10-01)
Sirisomboon, Panmanas
;
Tanaka, Munehiro
;
Kojima, Takayuki
;
Williams, Phil
Near infrared spectroscopy offers the possibility to classify and predict the internal quality of fruits and vegetables. The objective of this study was to evaluate the ability of near infrared spectroscopy to classify the maturity level and to predict textural properties of tomatoes variety "Momotaro". Principal component analysis (PCA) and Soft independent modeling of class analogy (SIMCA) were used to distinguish among different maturities (mature green, pink and red). Partial least squares (PLS) regression was used to estimate textural properties, alcohol insoluble solids and soluble solids content of the tomatoes. The PCA calibration model with mean normalization pretreatment spectra of mature green tomatoes, gave the highest distinguishability (96.85%). It could classify 100.00% of red and pink tomatoes. The SIMCA model could not give better accuracy in maturity classification than individual PCA models. Among the textural parameters measured, the bioyield force from the puncture test with the near infrared (NIR) spectra (between 1100 and 1800 nm) pretreated by multiplicative scatter correction (MSC) had the highest correlation coefficient between NIR predicted and reference values (r = 0.95) and lowest standard error of prediction (SEP = 0.35 N) and bias of 0.19 N. The ratio of standard deviation of reference data of prediction set to standard error of prediction (RPD) was 2.71. In the case of Momotaro tomato, NIR spectroscopy by using PLS regression could not predict alcohol insoluble solids in fresh weight accurately but could predict soluble solids content well with r of 0.80, SEP of 0.210 %Brix and bias of 0.022 %Brix. © 2012 Elsevier Ltd. All rights reserved.
Some of the metrics are blocked by your
consent settings
Evaluation of tomato textural mechanical properties
(2012-08-01)
Sirisomboon, Panmanas
;
Tanaka, Munehiro
;
Kojima, Takayuki
The texture of fresh tomatoes (Lycopersicum esculentum Mill.; 'Momotaro') at three different stage of ripeness (mature green, pink, and red) was intensively evaluated. The double-cycle load plate compression test showed that initial firmness, average firmness, energy absorption, deformation ratio, and relaxation ratio were sensitive textural parameters for identifying the maturity stages. From a puncture test, initial firmness, average firmness, apparent modulus of elasticity, rupture force, toughness, and deformation at the rupture point were sensitive to the maturity stages. The mature unripe tomato deformed linearly as a function of force; hence, the firmness was constant. However, the fully ripe tomato firmness increased as a function of applied force. The fruit strain increased during ripening, and it was independent of fruit size. The unripe tomato was more elastic than the ripe one. The peel at the mature green stage contributed approximately 70% of the firmness of the fruit and approximately 90% at the pink stage and red stage. The rupture force by the puncture test (traditionally, peak force) was correlated well with other textural parameters, which indicated that it could be used as a firmness representative parameter, as has been used by many researchers. The degree of elasticity was a better indicator for elasticity than the relaxation ratio. © 2012 Elsevier Ltd. All rights reserved.
Some of the metrics are blocked by your
consent settings
Tissue culture of Grammatophyllum speciosum blume, the world largest orchid
(2009-02-28)
Montria, N.
;
Niumthong, W.
;
Janpatiw, A.
Tissue culture technique was used for large scale propagation of Grammatophyllum speciosum Blume, the world largest orchid. Sterilized seeds were grown in Vacin and Went (VW, 1949) medium. The 6 months old of protocorms were cultured in VW medium supplemented with various organic substances. Different concentrations of 6-benzyladenine (BA) and 2,4-dichlorophenoxyacetic acid (2,4-D) were also applied. The results indicated that different mixtures of banana pulp, pineapple pulp, tomato pulp and Jew's Ear mushroom extract could promote protocorms development into seedlings. The size of protocorms increased in BA and 2,4-D treatment. However fresh mass was decreased and root development delay at the higher concentrations of BA. At low concentrations of 2.4-D, root were develop well while browning occurred at higher concentrations. Plantlets were acclimatized in the room temperature and coconut husk-ship used as a substrate for 2 weeks and plants grew well after transferred to the outside environment.

KMITL

Browse

Filters

Settings

Sort By

Results per page

Search Results