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 - 8 of 8
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    Rapid evaluation of the salt content of canned sardines in brine using near-infrared diffuse reflectance spectroscopy
    (2016-11-25)
    Pornchaloempong, Pimpen
    ;
    Sirisomboon, Panmanas
    ;
    Pongkuan, Sakaow
    In this study, the evaluation of the salt content of canned sardines in brine using near-infrared (NIR) spectroscopy with a Fourier transform NIR spectrometer in diffuse reflectance mode over a range of 12,500–4000 cm<sup>−1</sup> was investigated. The reference salt content of the samples was measured using an autotitrator. The optimum partial least squares regression model was developed using vector normalization spectra in the ranges of 9403.8–5446.3 cm<sup>−1</sup> and 4605.4–4242.9 cm<sup>−1</sup> with seven factors. The model provided a coefficient of determination for a prediction of 0.82, a root mean square error of prediction of 0.069%, a bias of −0.019%, and a ratio of prediction deviation of 2.5. NIR spectroscopy has great potential as an alternative method for measuring the salt content of canned sardines in brine, and the calibration model is useful for the off-line quality control of canned sardines in brine processing. In addition, the oxygen–hydrogen bond stretch and deformation and the carbon–hydrogen bond stretch and deformation had obvious effects on the prediction of the salt content of canned sardines in brine.
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    Influence of heat treatment on antioxidant capacity and color of thai red curry paste
    (2011-01-01)
    Inchuen, Sudathip
    ;
    Pornchaloempong, Pimpen
    ;
    Narkrugsa, Woatthichai
    ;
    Tungkananuruk, Kanita
    Thai red curry paste contains several herbs and spices well known for their health benefits. The objective of this research was to study the effects of heat treatment on the antioxidant capacity (total phenolic content (TPC) and its antioxidant activity) and colors of Thai red curry paste. The paste was subjected to heat treatment at different temperatures (60, 75, 90, 105 and 120°C) and for different times (0, 10, 20, 30, 40, 50 and 60 min). The TPC was determined by the Folin-Ciocalteu method and its antioxidant activity was elucidated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidative power (FRAP) assays and expressed as Trolox equivalent antioxidant capacity (TEAC). Thai red curry paste color was expressed as Hunter L, a, b values. Results showed that heat treatment had a significant (P < 0.05) effect on the TPC, antioxidant activity and color. The samples treated at 120°C had higher TPC and antioxidant activity than the untreated samples. The color parameter L values of red curry paste increased when the sample was heated higher than 60°C, while color parameters a and b were not different for most of the heated samples.
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    Mass-volume-area properties of frozen Skipjack tuna
    (2012-05-01)
    Pornchaloempong, Pimpen
    ;
    Sirisomboon, Panmanas
    ;
    Nunak, Navapattra
    This study investigates the physical properties of Skipjack tuna (Katsuwonus pelamis), including weight, size, volume, apparent density, surface and projected area, and the correlation between these parameters. An analysis of the physical characteristics of the Skipjack tuna suggests that its shape can be broken down into three main sections: the head, the center, and the tail. The central section of Skipjack tuna can be considered a barrel shape with an elliptical cross section, whereas the head and tail can be considered cones with elliptical bases. Linear regression analyses between fish weight and other geometric properties revealed a significant correlation (R<sup>2</sup> = 0.74-0.97) to volume, projected area (side and top view), length, width (measured at the thickest part), and perimeter (measured at the thickest part). The results from this systematic analysis could be used in the design of new processes and equipment for Skipjack tuna processing. © 2012 Copyright Taylor and Francis Group, LLC.
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    Evaluation of the salt content of canned sardines in tomato ketchup by diffuse reflection near infrared spectroscopy
    (2014-01-01)
    Sirisomboon, Panmanas
    ;
    Pornchaloempong, Pimpen
    ;
    Ramsiri, Peerawat
    ;
    Pongkuan, Skaow
    ;
    Srikornkarn, Sarocha
    This research aimed to determine the salt content of canned sardines in tomato sauce using NIR spectroscopy compared with traditional methods employing an auto-titrator, which are more consuming in terms of time and chemicals used. Scanning of NIR radiation was performed using an FT-NIR spectrometer with a wavenumber range of 12,500-4000 cm<sup>-1</sup> (800-2500 nm) with the diffuse reflection mode. Model development was achieved using partial least-squares regression from three groups of samples, which were the sample group that included salt-adjusted samples, the sample group that did not include salt-adjusted samples and the sample group that included only salt-adjusted samples plus five non-salt-adjusted samples. The model from the sample group that did not include salt-adjusted samples used the first derivative + straight-line subtraction spectra between 9403.8 cm<sup>-1</sup> and 4242.9 cm<sup>-1</sup> with nine partial least-squares factors providing the lowest root mean square error of prediction (RMSEP), with a coefficient of determination of calibration (R<sup>2</sup>) of 0.90, root mean square error of estimation of 0.039%, coefficient of determination for prediction (r<sup>2</sup>) of 0.85, RMSEP of 0.046%, average error of prediction (bias) of -0.002% and ratio of standard error of validation to the standard deviation of 2.58. The sample group that included salt-adjusted samples had a skewed distribution. The model returned an RMSEP of 0.109% on test samples, but the performance-to-interquartile range index indicated that this was a poor calibration. For the smaller salt-adjusted samples plus five non-salt-adjusted samples, cross-validation indicated the potential to evaluate salt in canned sardines (root mean square error of cross-validation = 0.158%). It was found that the vibration of water had an effect on the prediction accuracy as well as the vibration of starch and protein. In addition, the CONH<inf>2</inf> and CO<inf>2</inf>H groups, which are common amino acid functional groups, also showed an effect. These findings represent novel findings concerning the use of NIR spectroscopy to determine salt that has no signal of its own in the NIR region.
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    Instrumental textural properties of mango (cv Nam Doc Mai) at commercial harvesting time
    (2011-03-01)
    Sirisomboon, P.
    ;
    Pornchaloempong, P.
    Mango fruit (Mangifera indica L., cv Nam Doc Mai number 4) of three different sizes, were evaluated for their instrumental texture properties, in accordance with the exporter requirements at commercial harvesting time. The size classification of mangoes was determined by the mass of the fruit. The large size weighed more than 351 g, the medium size 330-350 g, and the small size 260-329 g. The results of deformation at a force of 20 N, energy of absorption from a compression test and the average hardness from puncture tests varied for the different sizes. The large size showed firmer and more elastic in relation to the compression force, as well as the hardest and most rigid in response to the puncture force. The peel and flesh strengths of large, medium, and small sizes at the commercial harvesting date did not differ with bio-yield force, which indicated that the strength of the flesh under the peel was very close to the rupture force, which indicated the strength of peel. Examples of the applications of these properties for postharvest handling are described. Copyright © Taylor & Francis Group, LLC.
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    Effects of low temperature drying processing on longan fruit
    (2018-08-14)
    Pongsuttiyakorn, Thadchapong
    ;
    Trusphimai, Pachareeporn
    ;
    Sooraksa, Pitikhate
    ;
    Pornchaloempong, Pimpen
    In this study, the single-stage drying in tray dryer at air temperatures of 40, 50, 60, 70 and 80°C is modelled and investigated. The longan fruits, E-dor variety, are peeled and seeded before testing. The drying rate is significantly influenced by the drying techniques and temperatures. Drying rats are initialized adjustment constant rate periods at 60 70 and 80°C. The rate of moisture removal is rapidly changed drastically during the falling rate period. The Midilli model with high R<sup>2</sup> and low χ<sup>2</sup> and RMSE is the most suitable model for predictability of longan drying. Variation rates of quality of the water activity, the shrinkage, and the browning index are also reported.
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    Processing feasibility and qualities of freeze dried mango powder for SME scale
    (2019-09-09)
    Mawilai, P.
    ;
    Chaloeichitratham, N.
    ;
    Pornchaloempong, P.
    This research studied the processing feasibility and quality of the premium mango powder 'Mahachanok' for SME business. Freeze-dried mango powder as alternative high quality mango powder. The frozen mango puree was thawed at 4°C for 12 hours. The freeze dry processes to freezing and vacuum drying product within a single chamber. The operation cycle included 3 main steps: First step was rapidly frozen with contact plate and air blast freezing at -50°C until core product temperature was -20°C. After that, two steps drying were operated at 40 Pa. The primary drying was operating until core product temperature reached to -10 0 10°C, respectively. The secondary drying temperature was controlled at 40°C. The freeze dried mango powder price reached to 1, 322.76 baht/kg. In addition, physical properties (total soluble solids, pH and color) of rehydrated freeze dried mango sample were similar to mango puree, which had not significantly different (p<0.05). Thus, freeze drying can be developed and applied to process as premium mango powder at the industrial level.
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    Effect of drying methods on chemical composition, color and antioxidant properties of Thai red curry powder
    (2010-01-01)
    Inchuen, Sudathip
    ;
    Narkrugsa, Woatthichai
    ;
    Pornchaloempong, Pimpen
    Thai red curry pastes were transformed into powder by two different drying methods: microwave and hot-air drying. The microwave drying was carried out in a microwave oven with output powers of 180, 360 and 540 W and the hot-air drying was carried out at air temperatures of 60, 70 and 80°C. The quality attributes of Thai red curry powder were evaluated for proximate composition, color (Hunter L, a and b) and antioxidant properties (total phenolic content and antioxidant activities). The Folin-Ciocalteu method was used to determine total phenolic content, while 2, 2-diphenyl-l-picrylhydrazyl (DPPH) radical scavenging and ferric reducing antioxidative power (FRAP) assays were used to elucidate antioxidant activities. The drying methods showed no significant effects on the chemical compositions of the red curry powder, whereas color and antioxidant properties were all affected by the two methods to different extents. Microwave drying resulted in darker and less yellow color than the hot-air drying. Almost all red curry powder in the microwave-dried samples had a greater phenolic content and antioxidant activity than hot-air dried samples.