Rattanamechaiskul, Chaiwat

Preferred name

Alternative Name

Rattanamechaiskul, C.

Main Affiliation

KMITL Prince of Chumphon Campus

chaiwat.ra@kmitl.ac.th

Now showing 1 - 10 of 12

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Modeling of fragment formation of parchment coffee beans for rapid heat and mass transfer during fluidization drying
(2020-08-01)
Rattanamechaiskul, Chaiwat
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Junka, Nittaya
Fluidization drying technique allows fluidized coffee beans to float, resulting in rapid heat and mass transfer, which have been directly associated with an increase in the moisture gradient, creating bean stress. Bean quality is determined by the degree of bean fragmentation caused by drying, an important standard considered in purchasing and selling. We have modeled the drying process to explain the kinetics of bean fragmentation. Drying temperature affected the drying rate and fragmentation of parchment coffee beans. Specific energy consumption varied with the drying rate. Comparing the experimental results for the predicted average moisture content and the predicted bean fragment formation, using a first-order equation, yielded satisfactory results. Modeling enabled the prediction of drying conditions with the lowest possible specific energy consumption, while the final moisture content and bean fragment percentage met commercial standards. Practical applications: The advantage of fluidization drying is rapid heat and mass transfer between material and hot air. In spite of this advantage, a rapid reduction of moisture during fluidization may cause stress to the material, resulting in bean fragmentation. Fragmentation is a physical measurement of bean quality after undergoing the drying process; it is one of the standards that is taken into consideration by buyers and sellers. We have developed a model to explain and predict the kinetics of bean fragmentation during the complex drying process. The predictions of our model can be used as guidelines for drying parchment coffee beans by the fluidization technique.
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Drying and mathematical modelling for the decelerated rancidity of treated jasmine brown rice using different drying media
(2021-01-01)
Junka, Nittaya
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Rattanamechaiskul, Chaiwat
;
Wongs-Aree, Chalermchai
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Soponronnarit, Somchart
Jasmine brown rice (JBR) attains a rancid odour because of lipid deterioration, which reduces its shelf life. This study focused on preserving JBR's stability through drying in a fluidised bed at 100–150 °C using different drying media: hot air (HA), humidified hot air (HHA), and superheated steam (SHS). The JBR and the rancid odour caused by thiobarbituric acid (TBA) were analysed. A mathematical model was developed for the drying process, and associated equations were formulated to predict the mechanism underlying changes in TBA during 180 days of storage. The dried samples became harder owing to gelatinisation of starch and decrease in 2-acetyl-1-pyrroline volatility. Changes in JBR quality were correlated to the drying temperature and drying media used. SHS drying at 150 °C decelerated TBA formation the most. The proposed mathematical model and associated equations can predict changes in TBA during storage accurately and be applied to JBR under most drying conditions.
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Drying guideline to control colour quality of para rubber sheet by computation method
(2018-12-01)
Junka, Nittaya
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Rattanamechaiskul, Chaiwat
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Prachayawarakorn, Somkiat
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Soponronnarit, Somchart
Colour is one of the most important basic physical characteristics of dried para rubber sheets. This characteristic is used to determine the standards and trading prices. In this research, a mathematical model and a colour change equation were developed for para rubber sheet drying in a hot air oven, with the yellowness index (YI) as an indicator. The results show that the mathematical model provides validation of the moisture change and that the first-order rate reaction equation gives a satisfactory prediction of the colour change. The determination coefficient for every drying condition is between 0.9080–0.9742 and 0.9273–0.9813. Suitable drying conditions were used in the simulation using the model and equation, and the shortest drying time was applied in the study. Moreover, the colour value of the simulated para rubber sheet is not higher than that of the reference Unsmoked Sheet (USS) whose moisture is decreased by sun drying and is still in the best standard range.
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Mathematical modelling to control fungal growth in paddy dried using fluidisation
(2021-04-01)
Junka, Nittaya
;
Rattanamechaiskul, Chaiwat
Fungi can infect paddy from the planting process through to storage. Contaminating fungi can produce aflatoxins that can persist in the paddy and in storage until it is used to make other products. In the interests of food safety, in this study, we aimed to control the growth of fungi in paddy during storage using mathematical modelling of a drying method that uses fluidisation at temperatures of 70–150 °C. We found experimentally that an increase in the drying rate was related to an increase in the drying temperature. Drying paddy at a high temperature hardened the texture of rice when cooked, owing to the starch gelatinisation. Drying could decrease fungal growth (FG) and aflatoxin content during storage; however, it also resulted in a decrease in the antioxidant properties of paddy. Mathematical modelling and a proposed FG equation were applied to predict a suitable drying condition. The optimal drying condition reduced the risk of FG in stored paddy by ~50% without affecting antioxidant properties.
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Optimization modeling of fluid bed drying and coating technique to control fungal growth and aflatoxin content in paddy
(2022-01-01)
Junka, Nittaya
;
Rattanamechaiskul, Chaiwat
Fluid bed drying with temperatures of 70–130°C, together with a coating system based on a zinc oxide nanoparticle (n-ZnO) solution, was investigated for control of fungal growth in paddy before storage. A mathematical model to find suitable conditions for this process was developed. The installation of the coating system into the drying system was possible and the amount of n-ZnO in paddy, as detected by an X-ray diffractometer, related to the operating time. Total phenolic content decreased by 9.4% when a hot air temperature of 130°C was used. The percentage of fungal growth decreased with an increase in hot air temperature and operating time. This decrease could be expressed by a first-order rate reaction. Specific energy consumption decreased to 72.5% as hot air temperature increased. The mathematical model could predict suitable process conditions to completely control fungal growth and aflatoxin content while maintaining total phenolic content. Novelty impact statement: Sangyod rice is a high-value variety of rice cultivated in Thailand, which is abundant in total phenolic content, including anthocyanins. However, since this species can only be cultivated once a year, the rice is stored in storehouses for long durations of time, where there is the risk of fungal infection. This study reports a novel coating method adapted for the fluid bed drying technique, and its optimization using both experiments and mathematical modeling. The data obtained from this research will have applications for the rice industry.
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Drying modelling of amylose fatty acid complex formation for reducing rapidly available glucose of geographical indication rice during high-temperature fluidisation
(2022-04-01)
Junka, Nittaya
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Rattanamechaiskul, Chaiwat
This study analysed changes in the available glucose of geographical indication rice, Sang Yod variety, from Thailand after drying through the fluidisation technique in the temperature range of 85–115 °C. When the rice with an initial moisture content of 33.3% dry basis was dried at temperature over 85 °C, starch gelatinisation occurred. As the starch underwent gelatinisation, the orderly structure of the starch granules was partially disrupted. Thus, amylose leached out of the granules and simultaneously formed fatty acids in the rice. This created amylose fatty acid complexes (AFCs). This change was detected from the A and V type crystallinity patterns of the starch and complexes using X-ray diffractometry. When drying the rice at 115 °C, the formation of AFCs resulted in rapidly available glucose of dehulled rice decreasing from a medium-high level to a medium-low level; the slowly available glucose value also increased. The drying modelling was developed based on experimental data to explain the observed changes. The developed mathematical model could predict changes in A type crystallinity with the R<sup>2</sup> value and average of relative root mean square error of 0.9855 and 6.34%, while those of the V type changes were 0.9879 and 4.64%, respectively. This data can explain the mechanism underlying the available glucose response observed during drying.
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Modeling and optimization of moisture diffusion of paddy and brown rice during thermal soaking
(2023-04-01)
Rattanamechaiskul, Chaiwat
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Junka, Nittaya
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Prakotmak, Preeda
In this study, a method involving soaking paddy and brown rice in hot water at different durations and temperatures is investigated. Data are acquired to develop a mathematical model to determine the most appropriate soaking conditions through simulation. Results show that higher soaking temperature at 60 °C yield higher moisture diffusion than lower temperature at 40 °C. The soaking times of paddy until the final moisture was attained at temperatures of 40 °C, 50 °C, and 60 °C were 10, 8, and 6 h, respectively. The dehusking process from paddy to brown rice can decrease soaking time to 7, 5, and 3 h, respectively, compared with that of paddy at the same temperature. The mathematical modeling can reveal the diffusion mechanism inside the grain and accurately predict the suitable soaking condition by brown rice at soaking temperature of 60 °C for 1.5 h. When this condition is used, the specific energy consumption of the soaking process can be reduced to 0.295 kWh kg<sup>−1</sup> which is the lowest value in the scope of study. After steaming by commercial process, soaked brown rice is completely generated starch gelatinization as parboiled rice. Practical applications: Soaking is one of the most important procedures in the production of parboiled rice. It requires a significant amount of time as well as affects the specific energy consumption (SEC) and product quality at the final stage. Experiment results are used to develop a mathematical model to determine the most appropriate soaking condition. The shortest time possible to achieve the appropriate grain moisture while maintaining the lowest SEC is desired. Data are acquired to devise methods for reducing the time and energy required to produce parboiled rice.
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Free Fatty Acid Deformation of Treated Black Glutinous Rice During Storage by Fluidization Drying
(2017-06-01)
Junka, Nittaya
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Rattanamechaiskul, Chaiwat
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Wongs-Aree, Chalermchai
This research was contemplated for two purposes: to study a consequent change in the free fatty acid (FFA) content of dried black glutinous rice by fluidization drying and to develop a mathematical equation for predicting FFA formation during storage. It was found that during the same storage period, the rice that passed through the drying process at temperatures of 100, 130 and 150°C accounted for less formation of FFA content than the referenced rice, and the FFA formation was reduced in accordance with the increasing drying temperature. In regard to the proposed equation, predicted FFA formation in rice during the storage period by zero-order rate reactions yielded the best fit with the values acquired from the experiment. Practical Applications: The drying process, which uses fluidization with high temperature hot air, is a highly efficient drying method in reducing moisture of the paddy to a suitable level before transporting or storing. In addition, such a method could be applied to the inactivated lipase enzyme to prevent hydrolysis of lipids in rice bran that give rise to FFA, which results in undesirable rancidity for consumers. Data on the change in the FFA content acquired from the experiment would be used to develop a mathematical equation for predicting FFA formation in black glutinous rice during the storage period. The suitable drying condition and proposed mathematical equation would be beneficial as a drying guideline to control rancidity of rice during storage.
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Influence of hot air fluidized bed drying on quality changes of purple rice
(2016-09-09)
Rattanamechaiskul, Chaiwat
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Junka, Nittaya
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Wongs-Aree, Chalermchai
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Prachayawarakorn, Somkiat
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Soponronnarit, Somchart
The influence of drying using a fluidization technique on the quality of purple rice was investigated in this study. The results demonstrated that the initial moisture of rice was 28.3% dry basis (db). Compared to the sun-dried or reference purple rice samples, the influence of drying at temperatures ranging from 100 to 150°C did not affect the quality of color, anthocyanin content, total phenolic content, or antioxidant activity. At this initial moisture level, samples should be dried at 150°C air because such temperatures yield the highest drying rate. Drying at this temperature also causes an increase in the head purple rice yield because of the gelatinization of starch. In the case of an initial moisture content of 33.3% (db), the drying temperature should not exceed 130°C.
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Increasing energy efficiency of the Cissus quadrangularis drying by hot air fluidization technique
(2017-01-01)
Promnuch, Jutamas
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Junka, Nittaya
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Wongs-Aree, Chalermchai
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Soponronnarit, Somchart
;
Srisang, Naruebodee
The aim of this paper is to increase energy efficiency by reducing specific energy consumption (SEC) during Cissus quadrangularis drying. The fresh sample, with a high moisture content of 90 ± 2 % wet basis (w.b.), was dried by hot air Fluidized bed technique at temperatures of 90, 110, 130 and 150°C to a final moisture content of 5 % (w.b.) and then was compared to the results of tray drying at a low temperature of 50°C, following a method by Tha Sae Hospital in Chumphon province, Thailand. The drying kinetic result revealed that fluidization drying had a higher rate of water removal than the tray drying method. That rate directly correlated with the drying temperature; it increased with an increase of drying temperature. With the increasing of the rate, it resulted in a decreasing of SEC. Although using a drying temperature of 150°C had the highest rate of water removal and subsequently had the lowest SEC, it negatively affected the antioxidant activity of the sample. To dry Cissus quadrangularis with the lowest SEC as possible, it should be dried by hot air fluidization at a drying temperature of 110°C. At this drying condition, there is still a high rate of water removal and a low effect of the desired qualities of the sample.

Rattanamechaiskul, Chaiwat

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