Rakmae, Samak

Preferred name

Rakmae, Samak

Alternative Name

Rakmae, S.

Main Affiliation

School of Engineering

samak.ra@kmitl.ac.th

Now showing 1 - 7 of 7

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Effect of different aging methods and periods on physical and chemical beef qualities from Longissimus thoracis
(2026-05-01)
Pilasombut, K.
;
Paitheanchai, W.
;
Prachom, N.
;
Rakmae, S.
;
Tavitchasri, P.
The results showed that the aging method and aging period significantly (p<0.05) affected aging loss, trimming loss, and cooking loss. Aging loss and trimming loss of DA and DB beef were higher than those of WV and WS beef (p<0.05). However, cooking loss in WV and WS beef was higher than DA and DB beef. No significant differences (p>0.05) were observed among aging methods in pH, colour (L*, a*, and b*), Warner-Bratzler shear force (WBSF), lipid oxidation (TBARS). Prolonged aging time (up to 4 weeks) resulted in more tender meat, while lipid oxidation increased (p<0.05). Additionally, beef colour changed significantly with increasing aging time (p<0.05). There were not different in percentage of fat, dry matter, ash, or moisture among aging method. However, DA and AB beef showed higher percentage of protein than WV and WS beef (p<0.05). These findings can be applied to develop for beef industry, particularly small-scale beef retailers and restaurants businesses, could be enhance value of premium grade beef in Thailand.
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Performance Evaluation of a Wet Medium Made of Mangosteen Peels for a Direct Evaporative Cooling System
(2023-12-01)
Chaomuang, Nattawut
;
Nuangjamnong, Thanut
;
Rakmae, Samak
The present study aimed to investigate an alternative evaporative cooling pad material made from mangosteen peel (MP) waste. Mangosteen peels were used to fill a 150 mm thick mesh container with a packing density of 180 kg/m<sup>3</sup>. A wind tunnel was constructed and utilized to experimentally evaluate the cooling performance of this organic-waste-based pad under hot and humid conditions (31–34 °C and 55–70% RH). The performance parameters assessed included pressure drop, temperature drop, saturation effectiveness, cooling capacity, and coefficient of performance (COP). The influence of air velocity (0.7, 1.0, 1.4, and 1.8 m/s) on these parameters was also examined. The results revealed that the saturation effectiveness of the MP pad ranged from 53% to 77% within the considered air velocity range. The maximum temperature drop (4.6 °C), saturation effectiveness (77%), cooling capacity (0.6 kW), and COP (3.5) were achieved when the system operated at 1.4 m/s. A comparative study showed that, at this velocity, the MP pad provided performance nearly equivalent to that of the commercial cellulose paper pad, except for the pressure drop. This result affirms the potential of mangosteen peels as a suitable wet medium for evaporative cooling applications.
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Development of salt-sensing system for jellyfish desalting process
(2020-01-01)
Rakmae, Samak
;
Sooraksa, Pitikhate
;
Pornchaloempong, Pimpen
In the seafood industry, a large amount of salt is added to preserve seafood products. During processing, it is necessary to desalt the products for the sake of customers' health. Unlike a large-scale factory, many small enterprises lack tools and methods for desalting and measuring the efficiency of the desalting process. We have developed a rapid prototype salt-sensing system that can measure the desalting efficiency. Dried salted jellyfish are used as testing materials to evaluate the system. The rapid prototype comprises a microcontroller, a wire, and a liquid crystal display. Using a simple mapping between electrical conductivity and actual data obtained from the measurement of samples, the sensing system is successfully calibrated. A method of desalting the salted jellyfish material is also proposed. This desalting method and the newly developed simple sensing system for the desalting process are expected to make a significant contribution to the seafood processing industry.
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Temperature Difference in Loading Area (Tarmac) during Handling of Air Freight Operations and Distance of Production Area Affects Quality of Fresh Mango Fruits (Mangifera indica L. ‘Nam Dok Mai Si Thong’)
(2022-11-01)
Srisawat, Kraisuwit
;
Sirisomboon, Panmanas
;
Pun, Umed Kumar
;
Krusong, Warawut
;
Rakmae, Samak
Mango (Mangifera indica L.) ‘Nam Dok Mai Si Thong’ is an important cultivar for export from Thailand. Export mainly takes place via air transport, but for about 2 h at the loading area (tarmac), unit loading devices (ULDs) are exposed to ambient environmental conditions. In this research, the effects of different temperature conditions at the loading area (tarmac) and the distance of the production area from the tarmac on the quality of fresh mango fruits were studied. The treatments included three temperature conditions for 2 h (simulated handling in tarmac)—constant temperature (20 °C), non-insulated or insulated and exposed to sun—and two distances of the tarmac from the production area—short distance (i.e., transport occurring 53 h after harvest) and long distance (i.e., transport occurring 70 h after harvest). The temperature variation in the boxes exposed to the sun was greater in the non-insulated than in the insulated boxes, but this effect was more pronounced in fruit from the short-distance production area (28.1 °C insulated and 36.9 °C non-insulated) than in fruit from the long-distance production area (34.2 °C insulated and 38 °C non-insulated). Insulation and short distance increased the shelf life, decreased weight loss, delayed the decrease in average firmness and rupture force, etc. The insulation of mango fruit boxes mitigates the deleterious effect of exposure to 2 h of direct sun by reducing the increase in temperature, thus improving the shelf life and quality of mango fruit.
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Influence of long-distance air transport conditions on horticultural product quality: Case study of fresh mango shipment from Thailand to France
(2023-08-01)
Laguerre, O.
;
Duret, S.
;
Chaomuang, N.
;
Denis, A.
;
Derens-Bertheau, E.
Four instrumented boxes of mangoes Mangifera indica L. cv. “Nam Dok Mai” were shipped from Bangkok, Thailand, to Paris, France, without control of the boxes’ positions on the aircraft. Two boxes were shipped via a direct flight and two boxes were shipped via an indirect flight. For each box, the internal air temperature, the external air temperature and relative humidity and surface temperature of two fruits were recorded throughout the supply chain from a packing house in Thailand to a storage room in France. A maximum fruit temperature of 33 °C (during transport from an orchard to the packing house) and a minimum fruit temperature of 8 °C (in a cold room of the logistics company following arrival at the airport in France via the indirect flight) were observed. The slight temperature difference between the air and the fruit surface temperature (< 1 °C on average) for both direct and indirect flights suggests that the air was stagnant inside the box and, thus conduction was the main heat transfer mode. Models of product temperature, mass loss, and peel color changes throughout the supply chain were developed. The numerical and the experimental values were in good agreement. These models were able to predict the product mass loss and peel color evolution as a function of a supply chain scenario.
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Experimental study of air cargo temperature variations and its impact on mango quality
(2024-04-01)
Chaomuang, N.
;
Laguerre, O.
;
Denis, A.
;
Paviet Salomon, Y.
;
Mawilai, P.
An air cargo supply chain for fresh mango was investigated from Thailand to France. Measurements of air temperature, air relative humidity, and fruit (peel) temperature were conducted using thermo-hygrometer data loggers in cartons. In a Unit Load Device (ULD) containing 148 cartons, twenty-seven instrumented cartons were placed at different positions to observe spatial and temporal temperature variations during 12 h cruising. At the destination, mango quality attributes were assessed at different time-points during 15-day storage at 16.1 °C and 21.6 °C. Throughout the supply chain, fruit temperatures ranged from 16.6 °C to 30.5 °C. During cruising, fruit temperatures in upper cartons remained almost constant, whereas base carton temperatures continuously decreased from 26.1 °C to 18.1 °C. Because of a short cruising period in comparison to a storage duration at the destination and proper ambient temperature condition during the experiment, carton position in the ULD had no discernible impact on fruit quality during storage. Fruit stored at 16.1 °C preserved superior fruit quality compared to 21.6 °C storage. For the same storage temperature, better quality of fruits stored in Thailand demonstrated the impact of air shipment on product degradation. The measured temperature and relative humidity evolutions were used as input parameters of a mass loss evolution model. A comparison with the measured data exhibited good agreement (RMSE < 1.8 % mass loss). Considering 10 % mass loss as a critical value, this model allows an estimation of the product shelf life based on a supply chain scenario.
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Mangosteen Pericarp Processing Technology to Create Economic Value and Reduce Biowaste
(2024-07-01)
Soontornwat, Alisa
;
Pongsuttiyakorn, Thadchapong
;
Rakmae, Samak
;
Sritham, Eakasit
;
Sirisomboon, Panmanas
This research comparatively investigates different mangosteen pericarp processing schemes. The experimental pericarp processing schemes were hot air drying (HAD; control), quick freezing/HAD (QF + HAD), slow freezing/HAD (SF + HAD), and slow freezing/freeze-drying (SF + FD). For freezing, the QF temperature was −38 °C for 2 h and that of SF was −25 °C for 2 weeks. For drying, the HAD temperature was 60 °C for 7 h. In the FD process, the primary and secondary temperatures were −20 °C and 50 °C for 48 h. The experimental results showed that the freezing method (i.e., QF and SF) affected the physical properties (moisture content, water activity, and color) of dried mangosteen pericarp. The antioxidant activities (DPPH and ABTS) of the SF + HAD scheme (28.20 and 26.86 mg Trolox/g DW of mangosteen pericarp) were lower than the SF + FD scheme (40.68 and 41.20 mg Trolox/g DW of mangosteen pericarp). The α-mangostin contents were 82.3 and 78.9 mg/g DW of mangosteen pericarp for FD and HAD, respectively; and the corresponding TPC were 1065.57 and 783.24 mg GAE/g DW of mangosteen pericarp. The results of this study suggest that the drying process had a negligible effect on bioactive compounds. Essentially, the SF + HAD technology is the most operationally and economically viable scheme to process mangosteen pericarp.

Rakmae, Samak

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