Jongyingcharoen, Jiraporn
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Preferred name
Jongyingcharoen, Jiraporn
Alternative Name
Jongyingcharoen, Jiraporn Sripinyowanich
Main Affiliation
Email
jiraporn.jo@kmitl.ac.th
4 results
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Item type:Publication, Effects of vibration, vacuum, and material thickness on infrared drying of Cissus quadrangularis Linn.(2019-06-01); Infrared (IR), vibratory bed assisted infrared (VIR), vacuum infrared (VC-IR), and vibratory bed assisted vacuum infrared (VC-VIR) drying of Cissus quadrangularis Linn. (CQ) were conducted. The objective was to investigate the effects of vibration, vacuum, and material thickness on IR drying of CQ. VC-VIR drying of 5-mm CQ provided the highest maximum drying rate (DR) of 0.258 g water/g dry matter·min. Although the vacuum operation contributed to improved effective moisture diffusivity (D<inf>eff</inf>), it consumed high energy and degraded active compounds of CQ. VIR drying could be a more promising technique. VIR drying of 15-mm CQ produced the greatest total phenolic content (TPC) and quercetin content of 1083.62 mg GAE/100 g dry matter and 3.472 mg/100 g dry matter, respectively. The lowest total color difference (ΔE) of 13.69 was also obtained. It required low specific energy consumption (SEC) of 17.62 kWh/kg and provided maximum DR of 0.112 g water/g dry matter·min. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Development of UV-treated cooked germinated brown rice and effect of UV-C treatment on its storability, GABA content, and qualityA process for preparing UV-treated cooked germinated brown rice (CGBR) was developed. The UV-C exposure time was varied to study its effect on the shelf life of CGBR at room temperature (RT; 25 ± 2 °C). The germinated brown rice with the highest GABA content was cooked and radiated with UV-C for 30 and 60 min, after which the aerobic plate count was reduced by 0.40 and 0.58 log CFU/g, respectively. Their shelf lives were 1 and 3 days, respectively. The GABA contents of control CGBR, 60-UV-CGBR, and canned CGBR were 7.49, 5.11, and 1.81 mg/100 g dry matter, respectively. The whiteness and hardness of 60-UV-CGBR were not significantly different from those of control CGBR (p ≥ 0.05). These quality attributes were poorer after canning. After storing 60-UV-CGBR at RT for 3 days, the GABA content and whiteness decreased, and the hardness increased significantly. Its quality was however better than that of canned CGBR. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Effect of hot air assisted infrared drying on drying characteristics and quality of rice bran pellets(2018-08-14) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Thermal and Non-Thermal Processing of Functional Foods(2014-05-27); Ahmad, ImranThermal processing is the most common and traditional technique used for food processing. An adverse effect on organoleptic properties of foods caused by thermal processing has been reported. Therefore, milder processing techniques including novel thermal, minimal thermal and non-thermal processing has become the new trend. These techniques are claimed to provide food of high quality and with improved functionality. This chapter aims to provide a critical review of the effects of these milder processing techniques on the functional components of processed food. Recent developments in food processing operations involve technologies that avoid deleterious effects of heat on organoleptic properties and nutrients of foods. Alternative or novel minimal-thermal and non-thermal processing methods include: ultrasound, high hydrostatic pressure, radiation and pulsed electric field processing are being examined to produce safe and better quality food products. They may replace conventional thermal processes in certain applications and are particularly beneficial for thermally sensitive products.1