Chungcharoen, Thatchapol
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Preferred name
Chungcharoen, Thatchapol
Alternative Name
Chungcharoen, T.
Main Affiliation
Email
thatchapol.ch@kmitl.ac.th
7 results
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Item type:Publication, Effects of germination time and drying temperature on drying characteristics and quality of germinated paddy(2015-04-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Effects of inner angle of bowl, flow rate and speed on the efficiency of glycerol separation from the raw biodiesel using cylindrical bowl centrifuge(2017-01-01); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, The performance of size grading machine of robusta green coffee bean using oscillating sieve with swing along width direction(2019-09-09); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Testing and evaluation of banana (‘Kluay Lab Mue Nang’) wholesale packaging in Chumphon province, Thailand under transport simulation(2019-01-01); This research evaluated the effects of foam packaging on wholesale packages of banana (‘Kluay Lab Mue Nang’) in Chumphon province, Thailand. The experiment was divided into 3 experimental sets, namely, 1) foam net (FN); 2) expanded polyethylene foam (EPE); and 3) controlled sample without use packaging (NOP) and damages were categorized into three types which were bruising, abrasion and laceration. Vibration tests were performed following the standard method of ASTM D999 Method A2 using the frequency of 4 Hz for one hour. Results revealed that the total damage of EPE (bruising, abrasion, and laceration) was higher than that of FN. When considering the percentage of damage area, it was found that the damage percentages of EPE caused by bruising and abrasion were 7.41 and 3.28%, respectively, and the damage percentages of FN caused by bruising and abrasion were 5.73 and 3.82%, respectively. There was no damage from laceration detected. The results showed that FN had the greatest reduction in damage. The controlled sample (NOP) had a total damage of 20.79%. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Quality attributes of parboiled rice prepared with a parboiling process using a rotating sieve system(2019-01-01); The aim of this study is to apply a rotating sieve system to the parboiling process for parboiled rice production. The parboiling time and rotation speed were the main production factors affecting the quality attributes of the parboiled rice, including the degree of starch gelatinization (DG), fissure percentage, head rice yield (HRY), white belly, and color. The results showed that the parboiling process with a rotating sieve can decrease the parboiling time required to provide an even quality of parboiled rice. The parboiling time for an even quality of parboiled rice was 5 min at rotation speeds of 10 and 15 rpm, while the parboiling time at a rotation speed of 5 rpm was 10 min. These times were shorter than that with a fixed sieve (15 min). Moreover, the parboiling process using a rotating sieve system provided better qualities of parboiled rice than that using the fixed sieve system, including higher DG and HRY and lower fissure and whiteness percentages. Additionally, the values of DG and HRY were increased with increasing parboiling time. In contrast, the fissure and whiteness percentages of the parboiled rice decreased. However, the quality of the parboiled rice was not dependent on the rotation speed. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, The study of quality attributes of parboiled rice during steaming process with revolved sieve(2018-08-14); ; The steaming process with revolved sieve was studied as a function of steaming time and revolution velocity. The quality of parboiled rice in terms of thermal property, head rice yield and color was investigated and compared to the conventional steaming process such as fixed sieve. The experimental results showed that the steaming process with revolved sieve had advantage over the steaming process with fixed sieve. It led to a steamed sample with higher DG higher head rice yield and lower whiteness value. The required steaming time for a regularity quality by a steaming process with revolved sieve was also shorter. Moreover, the steaming time affected the qualities of parboiled rice. The long steaming time provided the higher DG and head rice yield and lower whiteness value of parboiled rice. Considering revolution velocity, it was found that the revolution velocity did not affect the qualities of parboiled rice. However, the revolution velocity of 5 rpm with steaming time of 5 min provided the difference of quality at each layer. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, The study of the drying kinetic and the cutting performance in dried betel nut production machine(2018-08-14); ; Betel nut kernel is an important raw material in the leather and dye industries. The quality control after harvest is necessary, especially, the excess moisture content may cause the spoilage. Therefore, this research aims to study the betel nut fruit drying using infrared ray combined with the rotated trays. The betel nuts fruits were placed in rotated trays. These trays were installed within drying chamber which had the infrared rod in 2 positions namely the center and wall of drying chamber. The drying temperature used at 80, 100 and 120°C. The revolution speed of tray was set at 2, 4 and 6 rpm. The dried betel nut fruits were cut into 2 pieces at the blade speed of 25, 30 and 35 rpm. The experimental results showed the installation of infrared rods at the center could decrease the moisture content faster than at the wall. The betel nut fruit should use the drying temperature of 120°C for 10 h and the revolution speed of 2 rpm. The blade speed of 30 rpm gave the most cutting performance about 76%. The colour of dried betel nut kernel (L<sup>∗</sup>, a<sup>∗</sup> and b<sup>∗</sup>) did not significantly difference with the commercial betel nut.