Cheevitsopon, Ekkapong
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Preferred name
Cheevitsopon, Ekkapong
Alternative Name
Cheevitsopon, E.
Main Affiliation
Email
ekkapong.ch@kmitl.ac.th
8 results
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Item type:Publication, Rapid evaluation of fat content in curry soup containing coconut milk by using near infrared spectroscopy(2018-02-01); The feasibility of a near infrared spectroscopy to evaluate the fat content in instant curry soup containing coconut milk including green curry, red curry, massaman curry and panang curry was investigated. The soup samples were collected from a processing line and as the finished product. There were also fat content-adjusted samples where the curry was made from the same recipe as in the processing line but increasing by 30, 60 and 90% coconut milk and reducing by 30, 60 and 90% coconut milk from normal. A Fourier transform near infrared spectrometer was used to collect scans. A partial least squares regression model for fat content was established using near infrared spectral data in conjunction with reference data, which was validated using a leave-one-out cross-validation and test set validation. The test set validation, using a set of unknown samples, showed better prediction performance. The best model developed using vector normalization spectral pre-treatment on 9404–7498 and 6102–5446 cm<sup>−1</sup> provided coefficient of determination, root mean square error of prediction, bias and ratio of performance to interquartile values of 0.90, 0.9%, −0.1% and 1.2, respectively, for the validation samples. However, the model developed using samples without fat content adjusted samples gave a slightly lower coefficient of determination (0.89), but provided a lower root mean square error of prediction (0.5%) and acceptable ratio of standard error of validation to the standard deviation (3.2). In addition, the vibration bands of CH<inf>2</inf> which was in the long chain fatty acid moiety highly influenced the prediction of fat content in the curry soup. The near infrared spectroscopy protocol developed for the determination of fat could be applied in the instant curry soup production line. - Some of the metrics are blocked by yourconsent settings
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, Effects of Superheated Steam Fluidized Bed Drying on the Quality of Parboiled Germinated Brown Rice(2015-08-01); Noomhorm, AthapolThe parboiled germinated brown rice (PGBR) was produced using a superheated steam fluidized bed dryer. Grains with an initial moisture content of 58.16±0.25% dry basis (d.b.) were steamed and dried in a single stage at steam temperatures of 110-150C. After superheated steam drying, grains were tempered for 2h and then ventilated with ambient air until the moisture content reached 16% d.b. as two-stage drying. During superheated steam drying, the results revealed that moisture content, white belly and γ-aminobutyric acid (GABA) content significantly decreased with increasing drying temperature and time, whereas internal fissuring, yellowness and peak viscosity increased. The moisture content of grains after drying should be no lower than 19.19-22.00% d.b. to prevent internal fissuring of grains. Two-stage drying resulted in better quality grains and prevented GABA content reduction. In addition, the cooking quality of PGBR differed significantly from that of germinated brown rice (GBR) because of starch gelatinization in PGBR. Practical Applications: PGBR is a functional food. The superheated steam fluidized bed drying can be used to produce PGBR. In the dryer, the grains were steamed and dried as a single state to reduce the number of operating steps. Results of this research revealed the effects of superheated steam drying on the quality of PGBR. The superheated steam fluidized bed drying represents a good practice in the production of PGBR with high GABA content. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Drying in a desiccant wheel dehumidification system-assisted hot air dryer: Desiccant wheel effectiveness and carrot drying(2019-09-09); Jongyingcharoen, J. S.A desiccant wheel dehumidification system was used in this study to reduce humidity of the air supplied to a hot air dryer. Desiccant wheel effectiveness was determined based on the ideal adiabatic dehumidification process. Best results of adiabatic dehumidification effectiveness and adiabatic enthalpy effectiveness in the range of 0.89 to 0.99 were achieved. Specific adsorption of silica gel in the desiccant wheel was rotational speed dependent. The desiccant wheel system could reduce the relative humidity from 70 to 44%. Drying of cylindrical carrot in the desiccant wheel dehumidification system-assisted hot air dryer was also conducted in this study. The drying temperatures were varied from 80 to 120°C. The desiccant material regeneration process reused exhaust drying air for heat exchanging with the regenerating air, higher drying temperature caused higher moisture evaporated from the desiccant material. Comparing between dehumidified hot air drying and conventional hot air drying, greater drying rates of dehumidified hot air drying were achieved at the drying temperatures of 100 and 120°C. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Drying characteristics and quality evaluation in convective drying of Cissus quadrangularis Linn.(2018-08-14); Sripinyowanich Jongyingcharoen, JirapornThis study aimed to investigate the effect of drying temperature (40, 60, 80, and 100°C) on drying characteristics of Cissus quadrangularis Linn. (CQ) undergoing convective drying. Physical properties and phytochemicals of the dried CQ were also evaluated. CQ with the thickness of 5 mm was dried from about 10 to 0.1 g water/g dry matter. The results showed that increasing drying temperature increased drying rate (DR) and effective moisture diffusivity (D<inf>eff</inf>) and consequently decreased drying time. The drying time, maximum DR, and Deff were in the ranges of 85-1920 min, 0.0059-0.0248 g water/g dry matter·min, and 0.7302-9.1281×10<sup>-9</sup> m<sup>2</sup>/s, respectively. Lower drying temperature could preserve quality of the dried CQ. Decreasing drying temperature resulted in greener and lower bulk density and shrinkage. The greatest total phenolic content (TPC) and quercetin content were obtained by drying the CQ at 60°C. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Evaluation of salt content of curry soup containing coconut milk by near infrared spectroscopy(2018-06-01); A feasibility study was performed to assess whether near infrared spectroscopy could evaluate the salt content of curry soup containing coconut milk. The soup samples were from the mixing tank, a water content adjusted tank, the ultra-high temperature pipe, and laminated containers of a food processor plant. In addition, fish sauce adjusted samples made from the same recipe but with increasing or decreasing (±30%, 60%, and 90%) sauce content were prepared. There were 113 samples in total, which were scanned using a Fourier-transform near infrared spectrometer. The prediction models for salt content were established using near infrared spectral data in conjunction with partial least squares regression. Calibration models developed using all of the samples were validated using leave-one-out cross validation and test set validation. The unadjusted sample models were validated using test set validation. The results showed that both validation methods for the calibration models using all of the samples provided similar model performance where the r<sup>2</sup>, root mean square error of calibration/root mean square error of prediction, and residual predictive deviation were 0.956, 0.065%, and 4.77 for cross validation and 0.954, 0.064%, and 4.64 for the test set, respectively. However, the salt unadjusted sample model showed better performance where the r<sup>2</sup>, RMSEP, and RPD were respectively 0.963, 0.043%, and 5.23, indicating that excellent models can be developed to determine the salt content of curry soup containing coconut milk for any applications, including quality assurance. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Experimental investigation of air characteristics during dehumidification in the multilayer desiccant bed column system(2018-08-14)