Pornchaloempong, Pimpen

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

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    Item type:Publication,
    Physical properties of green soybean: Criteria for sorting
    (2007-03-01)
    Sirisomboon, Panmanas
    ;
    Pornchaloempong, Pimpen
    ;
    Romphophak, Teeranud
    The objective of this research was to explore the possibility in developing a criteria for green soybean (Glycine max variety AGS 292) sorter. Green soybean could be classified into two main categories by its usage; the perfect pods (3-seed pod and 2-big seed pod) contained 47%, the rest was imperfect pods including 2-small seed pod, 1-seed pod, atrophied pod, twisted pod, and defected pod. Some important physical characteristics were investigated including width, length, thickness, pod weight, pod projected area, apparent density, bulk density, and seed firmness. The results illustrated that the perfect pods had length, pod weight, projected area and seed firmness significantly larger than the imperfect pods. All pod groups had apparent density equal or lower than water. Among all pod groups, the 2-big seed pods had the highest bulk density, thickest pod, and the firmest seed. The application of these physical properties for green soybean sorting was also proposed. © 2006 Elsevier Ltd. All rights reserved.
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    Item type:Publication,
    Numerical simulation of conduction heating in conically shaped bodies
    (2003-01-01)
    Pornchaloempong, P.
    ;
    Balaban, M. O.
    ;
    Chau, K. V.
    ;
    Teixeira, A. A.
    A 2-dimensional energy balance approach was used to model temperature distribution in conduction heated conically shaped bodies. A numerical solution by finite differences to the second order partial differential equation for heat conduction served as basis for the model. The cone was divided into small volume elements. The inner elements were concentric rings of rectangular cross section while those at the side surfaces had triangular cross-sections. Energy balance equations for the volume elements were solved explicitly. Acrylic of known thermal properties was used to fabricate cones in 3 different geometries and sizes, varying from a frustum to a point cone. Every cone had 3 or 4 thermocouples (36 gauge, T type) inserted at different locations. Heat penetration tests were carried out in a water bath with constant and variable water temperatures. Experimental temperatures at different locations within the cones agreed well with temperatures predicted by the model. Use of the model to predict the location of the slowest-heating point or "cold point" under different processing conditions was also demonstrated.
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    Moisture sorption of Thai red curry powder
    (2009-12-01)
    Inchuen, Sudathip
    ;
    Narkrugsa, Woatthichai
    ;
    Pornchaloempong, Pimpen
    Moisture sorption study was conducted on Thai red curry powder prepared by two different drying methods, viz. microwave and hot-air drying. Moisture sorption isotherms of the red curry powder at 30 °C and water activity in the range of 0.113-0.970 were determined by a static gravimetric method. The isotherms exhibited Type III behaviour. The moisture sorption data were fitted to several sorption models and a non-linear regression analysis method was used to evaluate the constants of the sorption equations. The fit was evaluated using the coefficient of determination (R<sup>2</sup>), the reduced chi-square (x<sup>2</sup>) and the root mean square error (RMSE). The GAB model followed by the Lewiski-3 model gave the best fit to the experimental data. The monolayer moisture content, taken as the safe minimum moisture level in the red curry powder, was determined using the BET equation and was found to range between 0.080 - 0.085 gram water per gram dry matter. © 2009 by Maejo University, San Sai, Chiang Mai, 50290 Thailand.
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    Item type:Publication,
    Optimization of quality retention in conduction-heating foods of conical shape
    (2003-01-01)
    Pornchaloempong, P.
    ;
    Balaban, M. O.
    ;
    Teixeira, A. A.
    ;
    Chau, K. V.
    A cone frustrum is an alternative shape of packaging thermally processed foods that can be useful in modeling the increasing number of microwaveable, ready-to-eat conical-shaped food containers seen on supermarket shelves. Thermal processing in a cone frustum can be optimized by using numerical models for heat transfer to predict temperature distribution profiles, together with thermal destruction kinetics of target organisms and nutrient/quality factors. Iso-lethality curves, showing combinations of process time and retort temperature that deliver equal lethality, were developed for each of three different cone frustum geometries (different dimensional proportions of major and minor diameters and height). Total volume average quality retention was determined for equivalent process time-temperature combinations for quality factors with assumed thermal degradation kinetic parameters (D and Z-values). Response of quality retention to the equivalent process combinations (designated by their retort temperature) revealed optimum process conditions that delivered maximum quality retention. The effect of kinetic parameters, thermal properties, and surface heat transfer coefficient on quality retention response to equivalent process conditions was also studied and compared with findings reported in the literature for the case of more traditional finite cylinder shapes.
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    A preliminary study on classification of mango maturity by compression test
    (2008-01-01)
    Sirisomboon, Panmanas
    ;
    Boonmung, Suwanee
    ;
    Pornchaloempong, Pimpen
    ;
    Pithuncharurnlap, Manat
    A preliminary study toward the design of a firmness tester suitable for mango maturity classification was conducted through an experiment consisting of two parts: (1) probe selection, followed by (2) evaluation of the selected probe in mango maturity classification using a texture analyzer. This resulted in a technique based on the firmness of the fruit measured by a compression test with a maximum force of 3N using a 5mm diameter spherical stainless steel probe. This technique demonstrated the possibility of classifying the maturity of mangoes into two different stages, i.e., 60% and 80% of full ripeness. However, it could not detect the difference between 60% and 70% of full ripeness or between 70% and 80% of full ripeness.