Kulketwong, Chompoonud

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Preferred name
Kulketwong, Chompoonud
Alternative Name
Kulketwong, C.
Main Affiliation
Email
chompoonud.ku@kmitl.ac.th

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    Item type:Publication,
    Drying characteristics of whole Musa AA group 'Kluai Leb Mu Nang' using hot air and infrared vacuum
    (2017-06-27)
    Kulketwong, C.
    ;
    Thungsotanon, D.
    ;
    Suwanpayak, N.
    Dried Musa AA group 'Kluai Leb Mu Nang' are the famous processing goods of Chumphon province, the south of Thailand. In this paper, we improved the qualities of whole Musa AA group 'Kluai leb Mu Nang' by using the hot air and infrared vacuum (HA and infrared vacuum) drying method which has two stages. The first stage of the method is the hot air (HA) and hot air-infrared (HAI) drying for rapidly reducing the moisture content and the drying times at atmospheric pressure, and the second stage, the moisture content, and color of the samples can be controlled by the HA and infrared vacuum drying. The experiment was evaluated by the terms of firmness, color change, moisture content, vacuum pressure and energy consumption at various temperatures. The results were found that the suitable temperature of the HAI and HA and infrared vacuum drying stages at 70°C and 55°C, respectively, while the suitable vacuum pressure in the second process was -0.4 bar. The samples were dried in a total of 28 hrs using 13.83 MJ/kg of specific energy consumption (stage 1 with 8.8 MJ/kg and stage 2 of 5.03 MJ/kg). The physical characteristics of the 21% (wb) of dried bananas can be measured the color change, L<sup>∗</sup>=38.56, a<sup>∗</sup>=16.47 and b<sup>∗</sup>=16.3, was approximate the goods from the local market, whereas the firmness of them was more tender and shown a value of 849.56 kN/m<sup>3</sup>.
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    Item type:Publication,
    Effect of ohmic heating on colour and texture of chicken frankfurter
    (2019-09-09)
    Lim-Im, J.
    ;
    Kulketwong, C.
    ;
    Suwanpayak, N.
    ;
    Thungsotanon, D.
    Ohmic method is a heating technique using the electrical current directly through the food. In this study, the commercial chicken frankfurters were heated by an alternating current in a voltage range of 45-55 V and compared the qualities in term of colour, texture, moisture content and water activity with the non-heating. The voltage gradient was conversely correlated with the heating duration. The high voltage gradient could raise the target temperature in a short time but it provided the less shear force of specimen tenderness. On the other hand, every voltage insignificantly influenced the sausage moisture content. The large amount of the water activity was significant decreased at the voltage gradient of 50 V and the hardness and the shearing level of the sample of this intensity were similar to the non-heating sausage. The specimens with ohmic heating seemed homogeneous colour with naked eye whereas the measured values were slightly different.