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Senior Project research update

Research Project title
Authors
Abstract
apparent Mass transfer in potato tissues undergoing osmotic processing Saowalak Karuwanarin
               Areerat     Rungin
Apparent mass transfer (water and salt) in potato (kennebec) were measured during osmotic concentration some physical and chemical properties of potato were analyzed and found that the quantity of moisture and dry matter were 82.28% and 17.68% respectively, and veryless of quantity of salt in potato tissue.Potatoes were cut in to stick 7.5x8.5x80mm and immerse in 5% ,10% and 15% Osmotic solution (sodium chloride solution ) at 30C40 C and 50 C using a factorial design .It was found that the moisture content decreased fastly during 2 hours and the diffusion of salt in potato tissue increase very quickly during the first hour .The diffusion rate both water and salt increased with temperature .The diffusivity of water (Dw) increased with temperature and concentration in some case and the diffusivity of salt (Dss) increased with concentration only .The dehydration efficiency (Dw/Dss) of all case were the same .
Research project title Production of lime juice powder by spray drying Authors Surinpron Sripaison
              Apichai Kittipanprayoon 		Abstract
The study of spray -dried lime juice powder production was to determine the optimum, volumetric ratio between lime juice and maltodextrin solution and optimum inlet temperature and centrifugal atomizer speed of spray dryer . Physical properties ,chemical properties ,sensory evaluation and raw materials cost were analyzed for this experiment .It was found that the optimum volumetric ratio between lime juice and maltodextrin solution was 1:0.5 volumetric ratio , and inlet temperature at 170C with 45000 rpm centrifugal atomizer speed was the optimum condition of spray dryer to product lime juice powder.
Research project title study of banana drying using the tray dryer Author    Jaratpong  Jiatrakul Abstract
In the study of tray dryer at 45 C and 54 C with air velocity at 0.5 m/s and 1.0 m/s, using a quantity of banana approximately 3.2265 kg/sq. m ,slice to a thickness of 3mm with a moisture content of 69 -74% as a sample under a constant drying condition drying condition ,it was found that in the falling rate period ,the drying rate per unit area ,R ,varied exponentially with W ,i.e. R=aWb ,( a=2.460x10-4 -5.386x10-4,b=2) The constant ‘a’ increase with the temperature ,while ‘b’ remain constant whatever the temperature or the air velocities used
Research project title Determine the specific heat value of Guava and the effect of moisture content to the specific heat value. Authors      Titika      Eimtan
                  Wanya    Jearsomjit		 Abstract
The objective of the research is to determining the specific heat value of guava by using the method of Mixture and study the effect of moisture content of guava (69.2% 79.2% and 89.2% ) and temperature of guava (upper freezing point (65 C ) and below freezing point (-5C) ) on specific heat value..
The method of mixture by using calorimeter which was prepared through the proper modification of a house hold vacuum jar .In the first step the specific heat of guava measured by the above method was compared with specific heat value of guava measured by Different scanning calorimeter, the difference value was 1.7% the specific heat value of guava temperature upper Freezing point was higher than the specific heat value of guava temperature below freezing point .The specific heat value is decreasing along with moisture content of guava both of temperature upper freezing point and below freezing point .The relationship were linear regression
Research project title thermal process of canned Num prik noom Authors   Supaporn Khritasuwun
               Sumittra Khemthong 		Abstract
‘Num prik noom’ is a well know indigenous food of northern Thailand , but the shelflife is very short ,it is low acid food , which pH is around 5.4 ,In order to prolong the shelflife , it may be possible to thermal process in a hermetically sealed container .this study is preliminary trial , by using a sample from the market neat the university .After being processed with a schedule sterilizing value (Fo) of 6 minutes . We found that the canned lost it’s characteristic flavors ,especially the pungent aroma of roasted chili ,although other properties such as physical appearance,viscosity, water activity and pH change in a little ,relatively unchanged, and it was freed of microorganism ,less them 10 cfu/g
Research project title Effect of slice thickness and frying conditions on the qualities of potato chip Authors    Jakrapan  Sirisorn
                Surachai   Soonroka 		Abstract
The effect of slice thickness and frying conditions on the qualities of potato chips were studied Atlantic potato was used in this project. Some physical and chemical properties were analyzed and found that the quantity of moisture ,dry matter content , specific gravity and reducing sugar were 80.32% ,19.68% 1.09 and 1.66mg/g respectively. Potatoes were sliced to thickness of 1.2-1.6 mm and deep fat fried at 150-185 for 2.5-3.5 minutes using a factorial design .It was found that the optimum slice thickness was 1.3 mm at frying conditions at 154.5 C and 3.5 minutes.
Research project title The soybean oil extraction by Hexane by using the Multistage crosscurrent leaching Authors    Sansaneeya  Maikham
                Sukhontha    Sukhonthara 		Abstract
The leaching of soybean oil by hexane using 4 stages crosscurrent leaching was studies. The suitable time for leaching and the mass ratio of soybean to hexane were determined by using the amount of leached oil as the reference .From the experiment ,The experiment,the largest amount of leached oil was found when the leaching time was 20 minutes and the ration of soybean to hexane was 1.00:1.50
Then the theoretical amount of leached oil was calculated and used to determine the leaching efficiency .It was founded that the crosscurrent leaching efficiency was 76.79% Although the amount of crosscurrent leached oil was higher than the countercurrent for1.42 times but the move amount of hexane, for 4 time ,must been used.
Research project title study of the optimum temperature ,time and drying rate of dried pork Authors     Boonta     Tungdomronk
                 Plyawan   Chakamyan 		Abstract
 The optimum of temperature ,time and drying rate of dried pork was studied at three temperatures (40C ,50C, and 60C ) and three drying time (2 hour ,3 hour and 4 hour ) by factorial design. After frying ,the physical properties of dried pork was analyzed .It was founded that the condition effected color ,flavor ,tenderizer and long cut force significantly different (p<0.05) then , the optimum temperature and time was 60 C (2hour and 20 minutes) resulted in drying rate of 0.2601 kg /hr sq. m
Research protect title study  Silmulation of Milk pasteuriation Authors   Tada       Mepadung
               Visitsee   Wiyarat		 Abstract
Simulation of milk pasteurization is the program for calculating the number of plates necessarily used in plate heat exchanger and the pump capacity .The detail of data in the process must be known in order to obtain the best results .When they are inputted to the program , the resulted which are already calculated are shown via the monitor and also the tabulated data,which are convenient for the user.The program has the precision and is fast than manual
Research project The effects of frying temperature and time on the characteristic of banana ship Authors     Waigoon       Dabgphotisha
                  Somkamon   Siriphanit 		Abstract
Were studied . in this research project .It was divided into three part(1) Physical and chemical properties of mature bananas ,(2) product profile and (3) the effects of frying temperature and time on the characteristics of banana chip.It was found that color ,thickness,hardness ,oiliness ,flavor ,size and overall acceptance were effected by the frying condition significantly . to provide the best temperature and time for making banana chips,banana slices were fried at temperature 190,200 and 210C for 1.0 ,1.5 and2.0 minutes using factorial design .The sensory evaluation were taken by 8 panelists ,Crispness was measured by Hunter lab model color Quest II .The best condition was 190C for 1.30 minutes.
Selected equations comparison of freezing time predictation for carrots and beef.
arthur Waravut Jatarapinan and Todsapron prangpiyanun Research project Researchers calculated freezing times of carrots and beefs by Using
five equations for prediction the freezing times (plank 1991) ,Nagaoka (1959) ,Cleland & Earle (1982) and Hossain (1992). to find the most accuracy equation , the calculated freezing times were compared with the experimental freezing times . The effects of sample's shapes( cylinder and cube) on freezing times also were studied. The freezing times calculated from equation of Cleland & Earle (1982)were nearest to experimental freezing time of carrots and beefs . Plank's equation(1959) was the most accularacy for the cubes fo carrots and beefs. Calculated freezing times of almost equations were more accuracy for cube than cylider
Programing in Shell and tube performance calculaion arthur Mayoon Boonyarat 3813069 Food sonic is a software for analyzing the performance of shell and tube heat exchanger in term of efficiency, dirt factor ,clean overall coefficient, design overall coefficient and pressure drop of working fluids. The solution obtained will determine the suitability of existing exchanger for a new service. More than this, the Foodsonic also provides physical properties table of foods and the internet accessibility. The result calculated are being able to save and printable


[ Study Program | Publication | History | Research| Alumina | Senier research and lecture |
Department of Foodengineering [HOME]
Senior research project งานวิจัยนักศึกษาปี 4
Academic][ About us | Food engineering cool link | Hot Data search | Contact us]