Choomjaihan, Prasan

Preferred name

Choomjaihan, Prasan

Alternative Name

Choomjaihan, P.

Main Affiliation

School of Engineering

prasan.ch@kmitl.ac.th

Now showing 1 - 4 of 4

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Application of rice straw as biosorption for removal of dyeing aqueous solution and for improving the fastness property of dyed fabric
(2019-09-09)
Choomjaihan, P.
;
Meethawon, S.
Fabric dyeing industry has been widely located throughout Thailand and the treatment of polluted water after dyeing process has been a primary focus. The objectives of this study were to study on factors affecting treated (acidic and alkaline) and non-treated rice straw on aqueous solution quality and fastness quality of dyed fabric. The results showed that increasing the absorption time increased the percentage of color removal efficiency until it was stable at 80 min soaking time onward. The alkaline treated rice straw gave the highest percentage of the percentage of color removal efficiency. Determination on the fastness quality of dyed fabric; it was found that, non-treated, acidic treated and alkaline treated rice straw potentially removed the excessed color form the dyed fabric which the fastness quality of dyed fabric was improved.
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Some physicochemical properties of tapioca starch during infrared heat treatment
(2019-09-09)
Uraives, P.
;
Choomjaihan, P.
Applying infrared radiation heat treatment is an alternative production process of modified starch. The infrared radiation heat treatment for modifying tapioca starch was set at 170, 190 and 210°C. The properties of starch including swelling power, total color difference and blue value were determined every 2 h until 20 h of heating. The results showed that increasing the heating temperature and time decreased the blue value of starch-iodine complex. Meanwhile, the swelling power and total color difference increased with the heating temperature and time.
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Study of texture properties rejuvenation for aged rice kernel
(2025-01-15)
Maichoon, Pisut
;
Choomjaihan, Prasan
Aged rice (stored > 3 months) undergoes significant texture changes, especially hardness and stickiness. Hardness increases, while stickiness decreases with aging. Rice grains were subjected to heat treatment using three different methods: hot air oven (HA), infrared (IR) and microwave (MW). The HA and IR applied heat at a temperature of 100°C, while the MW applied heat at a power of 800 watts. The heat treatment was applied for 3, 4, and 5 minutes. As a result, the hardness of aged rice treated with HA and IR was effectively reduced to 17.79±2.38 N and 17.73±1.26 N, respectively. In contrast, the MW exhibited a lesser reduction in hardness, reaching to 22.82±2.32 N. Regarding stickiness, no statistically significant differences were observed (p < 0.05). Furthermore, hardness exhibited a decreasing with increasing heating time. Additional parameters, Whiteness, transparency and Volume expansion, were also evaluated. Whiteness values were observed to exhibit an increase for all treatments, in contrast to transparency values, which demonstrated a decrease. Volume expansion values, on the other hand, displayed a stable trend, with the exception of MW treated samples, where a statistically significant increase (p < 0.05) was observed.
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Effect of temperature by infrared thermal treatment on the rice bran qualities
(2019-09-09)
Jaianong, N.
;
Choomjaihan, P.
The objective of this research was to study the effect of the infrared heat treatment on the qualities of the rice bran. The rice bran with the initial moisture content of 12.9 %g<inf>water</inf>•g-1 <inf>dry matter</inf> was heated under the high temperature generated from infrared radiation at 60, 80, 100, 120 and 140°C respectively and the target moisture content of rice bran after being heated was 5 % g<inf>water</inf>•g-1 <inf>dry matter</inf>. The optimum condition of thermal treatment of rice bran respect to the quality of extracted oil and the energy consumption was determined. The results showed that the rice bran oil was extracted more at 140°C heat treatment than other temperature; additionally, the free fatty acid in extracted rice bran oil was smallest in amount. Nevertheless, the concentration of gamma oryzanol was not difference throughout the experiment. The mathematical model of drying kinetics was examined, and the appropriate model was the Logarithmic model which the R2 of 0.9955 - 0.9994 and the RMSE of 1.5×10-5-6.3×10-5

Choomjaihan, Prasan

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