Pornchaloempong, Pimpen

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Pornchaloempong, Pimpen
Alternative Name
Pornchaloempong, P.
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Email
pimpen.po@kmitl.ac.th

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Now showing 1 - 7 of 7
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    Application of baby corn husk as a biological sustainable feedstock for the production of cellulase and xylanase by Lentinus squarrosulus Mont.
    (2023-02-01)
    Vichitraka, Asanee
    ;
    Somboon, Pichayada
    ;
    Tantratian, Sumate
    ;
    Onmankhong, Jiraporn
    ;
    Sirisomboon, Panmanas
    In an effort to use baby corn husk (BCH) as a sustainable feedstock for cellulase and xylanase production by the Lentinus squarrosulus Mont. isolate LS-YA (LSM-LS-YA), a suitable pretreatment method and fermentation strategies were developed. BCH pretreated with 1 M sodium hydroxide for 90 min, an alkaline pretreatment, exemplified an appropriate pretreatment method. In a 10-L external Venturi injector bioreactor, the highest cellulase and xylanase production was 4.12 ± 0.36 unit/mL and 6.15 ± 0.36 unit/mL, respectively, when 1 g/L diammonium hydrogen phosphate was used as the nitrogen source and the aeration rate was controlled at 0.2 vvm. This study provides an informative perspective on the production of cellulase and xylanase from agricultural lignocellulosic materials, which could reduce agricultural waste while supporting a zero-waste circular economy, and this fermentation process would be applicable to larger-scale production.
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    Shelf-life extension of Thai green papaya salad dressing by hurdle technology
    (2024-09-01)
    Sriphochanart, Wiramsri
    ;
    Krusong, Warawut
    ;
    Pornchaloempong, Pimpen
    ;
    Chotigavin, Natthaporn
    ;
    Srisawat, Kraisuwit
    Green papaya salad or Som Tum is the most popular spicy mixed salads in Thailand due to its unique rich flavor. Green papaya salad dressing (GPSD) is made from various ingredients such as fresh chili pepper, fresh garlic, rind tamarind, fish sauce and lime oil, including the limitation in controlling the taste and flavor of salad dressing and its poor shelf-life. In this study, a convenient ready-to-eat GPSD was developed. Hurdle technology was applied to extend shelf-life of the GPSD based on monitoring of microbial contamination and food pathogens throughout the process. Hurdle technology able to decrease total plate count (TPC) from 5.6 ± 0.2 to 1 ± 0.3 log CFU/g and yeast and mold (Y&M) from 4.2 ± 0.3 to <1 log CFU/g. After 12 weeks of storage at 5 ± 2 °C, slightly increase of TPC was detected as 1.5 ± 0.2 log CFU/g and no changes were found for Y&M and other pathogens. At week 12, GPSD stored at 32 ± 2 °C was found to have higher TPC and Y&M (3.7 ± 0.3 and 2.4 ± 0.3 log CFU/g, respectively). Therefore, a combination of hurdles that combines low a<inf>w</inf>, low pH, heat treatment, low temperature after hot filling, and chilled storage could extend the shelf-life of GPSD with satisfy sensorial test result and be suitable for minimally processed salad dressing.
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    Primary assessment of macronutrients in durian (CV Monthong) leaves using near infrared spectroscopy with wavelength selection
    (2024-01-05)
    Phanomsophon, Thitima
    ;
    Jaisue, Natthapon
    ;
    Worphet, Akarawhat
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    Tawinteung, Nukoon
    ;
    Khurnpoon, Lampan
    Farmers would be able to regulate fertilization and produce quality durian if they knew the nutrient concentration in durian leaves. A long period of time for traditional nutritional content determination is needed. Therefore, near-infrared spectroscopy is a good method for nondestructive and quick nutrient content evaluation. The leaf sample matrices (fresh leaves, dried ground leaves, and dried ground leaf pellets) were scanned by Fourier transform near-infrared (FT-NIR) with a wavelength of 12,500–3,600 cm<sup>−1</sup>. Regression models were developed using partial least squares (PLS) with full wavelength, short wavelength, and selected wavelength by successive projections algorithm (SPA). In this study, the model for N and K concentration was acceptable and the prediction was considered good but for P content not had succeeded. As a result, the PLS-SPA model using fresh leaf samples for evaluating N content in durian leaves exhibited performance of r<sup>2</sup> = 0.852, SEP = 0.14%, RPD = 2.63 and bias = −0.020%. The PLS-SPA model using dried ground leaf samples for evaluating K content in durian leaves exhibited performance of r<sup>2</sup> = 0.820, SEP = 0.13%, RPD = 2.36 and bias = 0.006%. This research found that it is possible to apply NIR waves to predict N and K concentrations in durian leaves. It is not necessary to predict directly from the wavelengths associated with -N or -K bonds. Instead, NIR can measure them indirectly from the bonding of proteins, which are products formed by N and K. In addition, selecting the wavelength that is related to the value to be measured can produce results that are not significantly different from using full or short wavelengths. These models can assist farmers in rapidly predicting N and K content in durian leaves for immediate fertilizer adjustment.
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    Evaluation of Precision and Sensitivity of Back Extrusion Test for Measuring Textural Qualities of Cooked Germinated Brown Rice in Production Process
    (2023-08-01)
    Kaewsorn, Kannapot
    ;
    Maichoon, Pisut
    ;
    Pornchaloempong, Pimpen
    ;
    Krusong, Warawut
    ;
    Sirisomboon, Panmanas
    The textural qualities of cooked rice may be understood as a dominant property and indicator of eating quality. In this study, we evaluated the precision and sensitivity of a back extrusion (BE) test for the texture of cooked germinated brown rice (GBR) in a production process. BE testing of the textural properties of cooked GBR rice showed a high precision of measurement in hardness, toughness and stickiness tests which indicated by the repeatability and reproductivity test but the sensitivity indicated by coefficient of variation of the texture properties. The findings of our study of the effects on cooked GBR texture of different soaking and incubation durations in the production of Khao Dawk Mali 105 (KDML 105) GBR, as measured by BE testing, confirmed that our original protocol for evaluation of the precision and sensitivity of this texture measurement method. The coefficients of determination (R<sup>2</sup>) of hardness, toughness and stickiness tests and the incubation time at after 48 hours of soaking were 0.82, 0.81 and 0.64, respectively. The repeatability and reproducibility of reliable measurements, which have a low standard deviation of the greatest difference between replicates, are considered to indicate high precision. A high coefficient of variation where relatively wide variations in the absolute value of the property can be detected indicates high sensitivity when small resolutions can be detected, and vice versa. The sensitivity of the BE tests for stickiness, toughness and hardness all ranked higher, in that order, than the sensitivity of the method for adhesiveness, which ranked lowest. The coefficients of variation of these texture parameters were 31.26, 20.59, 19.41 and 18.72, respectively. However, the correlation coefficients among the texture properties obtained by BE testing were not related to the precision or sensitivity of the test. By obtaining these results, we verified that our original protocol for the determination of the precision and sensitivity of food texture measurements which was successfully used for GBR texture measurement.
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    Modeling Textural Properties of Cooked Germinated Brown Rice Using the near-Infrared Spectra of Whole Grain
    (2023-12-01)
    Kaewsorn, Kannapot
    ;
    Phanomsophon, Thitima
    ;
    Maichoon, Pisut
    ;
    Pokhrel, Dharma Raj
    ;
    Pornchaloempong, Pimpen
    If a non-destructive and rapid technique to determine the textural properties of cooked germinated brown rice (GBR) was developed, it would hold immense potential for the enhancement of the quality control process in large-scale commercial rice production. We combined the Fourier transform near-infrared (NIR) spectral data of uncooked whole grain GBR with partial least squares (PLS) regression and an artificial neural network (ANN) for an evaluation of the textural properties of cooked germinated brown rice (GBR); in addition, data separation and spectral pretreatment methods were investigated. The ANN was outperformed in the evaluation of hardness by a back extrusion test of cooked GBR using the smoothing combined with the standard normal variate pretreated NIR spectra of 188 whole grain samples in the range of 4000–12,500 cm<sup>−1</sup>. The calibration sample set was separated from the prediction set by the Kennard–Stone method. The best ANN model for hardness, toughness, and adhesiveness provided R<sup>2</sup>, r<sup>2</sup>, RMSEC, RMSEP, Bias, and RPD values of 1.00, 0.94, 0.10 N, 0.77 N, 0.02 N, and 4.3; 1.00, 0.92, 1.40 Nmm, 9.98 Nmm, 1.6 Nmm, and 3.5; and 0.97, 0.91, 1.35 Nmm, 2.63 Nmm, −0.08 Nmm, and 3.4, respectively. The PLS regression of the 64-sample KDML GBR group and the 64-sample GBR group of various varieties provided the optimized models for the hardness of the former and the toughness of the latter. The hardness model was developed by using 5446.3–7506 and 4242.9–4605.4 cm<sup>−1</sup>, which included the amylose vibration band at 6834.0 cm<sup>−1</sup>, while the toughness model was from 6094.3 to 9403.8 cm<sup>−1</sup> and included the 6834.0 and 8316.0 cm<sup>−1</sup> vibration bands of amylose, which influenced the texture of the cooked rice. The PLS regression models for hardness and toughness had the r<sup>2</sup> values of 0.85 and 0.82 and the RPDs of 2.9 and 2.4, respectively. The ANN model for the hardness, toughness, and adhesiveness of cooked GBR could be implemented for practical use in GBR production factories for product formulation and quality assurance and for further updating using more samples and several brands to obtain the robust models.
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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
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    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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    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.