Rattanamechaiskul, Chaiwat

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Rattanamechaiskul, Chaiwat
Alternative Name
Rattanamechaiskul, C.
Main Affiliation
Email
chaiwat.ra@kmitl.ac.th

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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
    ;
    Rattanamechaiskul, Chaiwat
    ;
    Wongs-Aree, Chalermchai
    ;
    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
    ;
    Rattanamechaiskul, Chaiwat
    ;
    Prachayawarakorn, Somkiat
    ;
    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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    Influence of hot air fluidized bed drying on quality changes of purple rice
    (2016-09-09)
    Rattanamechaiskul, Chaiwat
    ;
    Junka, Nittaya
    ;
    Wongs-Aree, Chalermchai
    ;
    Prachayawarakorn, Somkiat
    ;
    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
    ;
    Junka, Nittaya
    ;
    Wongs-Aree, Chalermchai
    ;
    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.
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    Modeling the improved textural properties of purple waxy rice dried through fluidization
    (2018-07-04)
    Rattanamechaiskul, Chaiwat
    ;
    Junka, Nittaya
    ;
    Prachayawarakorn, Somkiat
    ;
    Soponronnarit, Somchart
    This study developed a mathematical model and gelatinization kinetic equation for drying rice through fluidization. This model was then applied to improve the softness and stickiness of non-milled waxy rice (NWR) to be comparable to those of milled waxy rice (MWR). The results demonstrate that the hardness value decreased and that the stickiness value increased with an increasing degree of starch gelatinization. The model and equation were validated based on their satisfactory R<sup>2</sup> values and were then used to predict the suitable degree of starch gelatinization and to recommend drying conditions. Compared to MWR, the simulated NWR had an equal hardness value and a larger stickiness value.