Hannanta-Anan, Pimkhuan
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Preferred name
Hannanta-Anan, Pimkhuan
Alternative Name
Hannanta-anan, Pimkhuan
Hannanta-Anan, P.
Main Affiliation
Email
pimkhuan.ha@kmitl.ac.th
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Item type:Publication, An ultra-violet sterilization robot for disinfection(2019-07-01); ; Ultraviolet (UV) sterilization technology is used to aid in reduction of microorganisms that may remain on the surfaces after a standard cleaning to the minimum number. Our research team developed a UV robot or UV bot for sterilization in an operating or a patient room. Our UV bot has three 19.3-watt of UV lamps mounted on top of the UV bot platform covering 360° direction. Our UV bot employed an embedded system based on a Raspberry Pi to aid in navigation to avoid obstacles. In addition, we tested the effectiveness of eliminating Staphylococcus Aureus bacteria sample plates located 35 cm away from our UV bot to be within 8 seconds after UV light exposure. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Effect of extrusion conditions on the physical properties of coconut rice-based extrudates(2019-09-09); Phongpipatpong, M.Coconut meal is a by-product of coconut oil and coconut milk production. It is a rich source of dietary fiber which shows to have an important role in lowing the risk of various chronic diseases. Therefore, it is interesting to convert the coconut meal, previously recognized as a valueless by-product, into a nutritious food product. The aim of this work is to investigate the possibility of such conversion using a widely known extrusion method. The effect of extrusion variables, including the coconut meal content (0, 6, and 12 %), glutinous rice content (5, 10 and 15%) and screw speed of extruder (380, 400 and 420 rpm) were investigated on the properties of extruded products. Physical properties of the extrudates such as expansion ratio, density, water absorption index (WAI), water solubility index (WSI), crispness and moisture content were evaluated. Our study showed that the extrudates had expansion ratio of 2.30-2.78%, density of 0.55-0.76 g/cm<sup>3</sup>, WAI of 4.24-5.50 g/g, WSI of 21.51-33.37%, crispness of 16.87-27.73 kg.sec and moisture content of 6.76-8.27%. The regression models for true density, expansion ratio, crispness, WAI and WSI were derived and statistically significant (p<0.05). - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Effects of extrusion variables on extrudate characteristics from corn-based enriched with soybean residue(2019-09-09); Phongpipatpong, M.Soybean residue is a food processing by-product of soya milk or tofu production process. It consists of rich protein and fiber. As a result, reprocessing soybean residue as human food can be a worthwhile alternative. This research focuses on studying the effects of extrusion process and the extrudate characteristics. The mixture of corn grit and soybean residue flour was extruded by single-screw extruder to produce high protein snack. Experimental design was performed by Box-Behnken design and Response surface methodology (RSM) was used to assess the effects on extrusion variables, including screw speed (370-430 RPM), soybean residue flour content (20-40%) and feed moisture (14-18%) on the properties of the extrudates including, expansion ratio (ER), density (D), water absorption index (WAI), water solubility index (WSI) and hardness (H). Analysis of variance showed that the most significant variables are soybean residue, which has negative effect on ER and positive effect on H, and screw speed, which has positive effect on ER and H, while feed moisture is non-significant in most characteristics.