Rattanamechaiskul, Chaiwat

Preferred name

Alternative Name

Rattanamechaiskul, C.

Main Affiliation

KMITL Prince of Chumphon Campus

chaiwat.ra@kmitl.ac.th

Now showing 1 - 9 of 9

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Textural property improvement of black sticky rice during postharvest drying by a fluidization technique
(2017-01-01)
Rattanamechaiskul, C.
;
Junka, N.
;
Wongs-Aree, C.
This research was focused on improving the textural properties of black sticky rice by using a starch gelatinization process on the rice during postharvest and by drying using a fluidization technique. The test was initiated by drying black sticky rice exhibiting a harvested moisture of 28.3-33.3% (d.b) at a temperature of 100-150 ° C until the moisture content was reduced to 22.0% (d.b). It was found that, as a result of this procedure, the level of starch gelatinization increase correlated well with the initial moisture content of the paddy and with the drying temperature, and the texture of the rice samples tended to change with the level of gelatinization; in particular, with increasing gelatinization the hardness value exhibited a decreasing trend and the stickiness value increased linearly.
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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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Effect of high-temperature fluidized bed drying on quality of 'Kum Doi Saket' variety of purple rice
(2015-01-01)
Junka, N.
;
Wongs-Aree, C.
;
Rattanamechaiskul, C.
;
Kanlayanarat, S.
;
Boonyaritthongchai, P.
The objective of this study was to investigate the effects of high-temperature drying in a range of 100-150 °C using fluidization technique on quality changes of 'Kum Doi Saket' indigenous purple rice variety in Thailand. Experimental results revealed that using high temperature process reduced free fatty acid content (FFA) in kernel without any effects on kernel colour, anthocyanins and antioxidant content. A higher process temperature resulted in a better quality of brown rice in terms of FFA. Moreover, it was found that the antioxidant activity of purple rice subjected to various drying conditions and tested by 2,2-diphenyl-1-picrylhydrazyl radical assay (DPPH) technique showed no significant difference with the reference purple rice. As for FFA level, it significantly decreased when the samples were dried at temperatures of 130 and 150 °C. The present study found that within the range of parameters studied, the purple rice harvested at 28.3% (d.b.) moisture content of dried at 150 °C for 1.5 minutes was of the best quality. This drying temperature did not affect the anthocyanin content nor the antioxidant activity of purple rice and had the highest drying rate.
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Free Fatty Acid Deformation of Treated Black Glutinous Rice During Storage by Fluidization Drying
(2017-06-01)
Junka, Nittaya
;
Rattanamechaiskul, Chaiwat
;
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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Effects of hot air and microwave drying on kinetic rate and mechanical property of oil palm veneer
(2017-01-01)
Lekachaiworakul, Puttipong
;
Dangvilailux, Panya
;
Rattanamechaiskul, Chaiwat
This research was studied, the hot air and microwave drying of Oil Palm Veneer (OPV). The oil palm trees at 27 years of age were collected from a plantation in Chumphon. They were processed into a dimension of 80 x 150, 1 mm (thickness) and initial moisture 345 % (db.). The chamber of oven is size of 500 x 1,000 x 1,000 mm<sup>3</sup>. It had an electrical heater at maximum power output of 5,000 watts, air speed of 2.1 m/s and the microwave power level of 1,000-4,000 watts. The final moisture content reached 10±2% (db). The results were showed that while OPV drying with the hot air condition used temperature about 50, 70 and 90 °C reached the target value within 70, 32 and 16 min respectively, the microwave condition used to power about 2,000 and 3,000 watts reached the target value within 62 and 34 min, combined condition used hot air 50°C with microwave power level 2,000 and 3,000 watts, hot air 70 °C with microwave power level at 2,000 and 3,000 watts and hot air 90 °C with microwave power level 2,000 and 3,000 watts reached the target value within 24, 20, 14, 10, 10 and 8 min respectively. Moreover, drying with hot air and microwave on high power revealed the tensile stress and shear properties increased. However, the hot air at 70, 90 °C combines with the microwave power level 2,000 watts were better than mechanical properties of hot air at 70, 90 °C combines with microwave power level 3,000 watts. The results showed the drying of hot air at 90 °C combine with the microwave power level at 2,000 watts, mechanical properties of OPV dried tensile stress at 1.9447 MPa, shear stress 19.0286 MPa, which used of energy 39 kWh, its surface was cracked burns. Therefore, the drying hot air only conditions at 90 °C can be recommended for mechanical properties, tensile stress 1.8229 MPa, shear stress 18.4472 MPa, used of energy 21 kWh, which was OPV suitable and cost optimality.
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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.
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Comparative study of organic solvents and extraction conditions on colour and antioxidant capacity in red cabbage
(2017-01-01)
Junka, N.
;
Rattanamechaiskul, C.
;
Wongs-Aree, C.
;
Kanlayanarat, S.
In industrially natural-dye production, there are many organic solvent with different efficiencies for extracting colour and antioxidants of red cabbage. The objective of this study was to investigate appropriate organic solvent and extract condition on colour and antioxidant activity. Two organic solvents were used for extraction: ethanol for hydrophilic antioxidants and hexane for lipophilic antioxidants. Experimental results showed that red cabbage extracted by ethanol was significantly higher in purple colour, anthocyanin content, total phenolic content, antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl radical assay (DPPH), and ferric reducing/antioxidant power assay (FRAP) than extraction by hexane due to anthocyanins being the main phenolic compound in extract. To find the appropriate concentration and extraction time, the results revealed that the red cabbage extracted by 70% ethanol for 18 h was suitable for extracting bioactive polar compounds, such as hydrophilic antioxidants.

Rattanamechaiskul, Chaiwat

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