Search Result of "Somchart Soponronnarit"

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งานวิจัย

ศึกษาการอบแห้งของข้าวเปลือกนึ่งโดยเครื่องอบแห้งกระแสชน (2015)

หัวหน้าโครงการ:รศ.ดร.สมเกียรติ ปรัชญาวรากร

ผู้ร่วมโครงการ:Imgดร.รติยา ธุวพาณิชยานันท์, รองศาสตราจารย์, Imgรศ.ดร.สมเกียรติ ปรัชญาวรากร

แหล่งทุน:สำนักงานกองทุนสนับสนุนการวิจัย

ผลลัพธ์:วารสาร (3) ประชุมวิชาการ (2)

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ผลงานตีพิมพ์ในวารสารวิชาการ

Stabilization of rice bran via different moving-bed drying methods

ผู้แต่ง:ImgKanda Rodchuajeen, ImgDr.CHALIDA NIAMNUY, Associate Professor, ImgMrs.Chulaluck Charunuch, ImgSomchart Soponronnarit, ImgSakamon Devahastin,

วารสาร:

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Researcher

ดร. ลัดดา แสงเดือน วัฒนศิริธรรม

ที่ทำงาน:ฝ่ายเคมีและกายภาพอาหาร สถาบันค้นคว้าและพัฒนาผลิตภัณฑ์อาหาร

สาขาที่สนใจ:Food Analysis, Protein and polysaccharide purification, Antioxidant properties in foods and agricultural products

Resume

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Researcher

ดร. ชลิดา เนียมนุ้ย, รองศาสตราจารย์

ที่ทำงาน:ภาควิชาวิศวกรรมเคมี คณะวิศวกรรมศาสตร์

สาขาที่สนใจ:Drying Technology, Finite Element, Transport Phenomena Modeling

Resume

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ผลของอุณภูมิและความชื้อสัมพันธ์ที่มีต่ออัตราการเหลืองของข้าวเปลือกชื้น

ผู้เขียน:ImgNirachara Srisubati, ImgSomchart Soponronnarit, ImgTipaporn Yoovidhya

สื่อสิ่งพิมพ์:pdf

Abstract

The effects of temperature and relative humidity in storage chambers on yellowing rate of paddy were investigated and then an empirical equation for predicting the yellowing rate was developed. Paddy was conditioned using saturated salt solutions at relative humidities from 80 to 95 % and temperatures 35, 45, 55, 60, and 65?C. The yellowing rate was found to follow the zero order kinetics. The yellowing constant values (k) increased exponentially with temperature while increased linearly with water activity. The magnitude of activation energy varied from 130-145 kJ/mol. A predictive equation for determining yellowing rate was ln k = ? - ?aw - ?/T + (?aw)/T where aw is water activity (valid from 0.80 to 0.95), T is absolute temperature (valid from 308 to 338 K) and ?, ?, ? and ? are constants. The results of variance analysis showed that temperature, water activity and their interaction significantly influenced the yellowing rate of paddy.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 032, Issue 3, Jul 98 - Sep 98, Page 309 - 318 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Drying of High Moisture Paddy by Two-Dimensional Spouted Bed Technique)

ผู้เขียน:ImgSomboon Wetchacama, ImgSomchart Soponronnarit, ImgThanit Swasdisevi, ImgSomkiat Prachayawarakorn, ImgJinda Panich-ing-orn, ImgSuchart Suthicharoenpanich

สื่อสิ่งพิมพ์:pdf

Abstract

The objectives of this research were to design and construct a two-dimensional spouted bed dryer with draft plates, to study drying kinetics of paddy, paddy quality and specific primary energy consumption. Experimental drying conditions were as follows: initial paddy moisture contents (Mi) of 31.1-45.6% dry basis (d.b.), inlet air temperatures (Ti) of 130, 140 and 150?C, hold-ups (H) of 20, 25 and 30 kg. Experimental results showed that minimum spouting velocity of drying air at the inlet of drying chamber was 15.4-16.4 m/s equivalent to velocity through the draft plates of 3.9-4.1 m/s. The operating parameters affecting drying rate and specific primary energy consumption were drying temperature and specific air flow rate or hold-up. Those affecting head rice yield and rice whiteness were initial and final moisture contents of paddy and drying air temperature. The entrance height directly affected energy consumption of the fan. The suitable entrance height was 10 cm as it resulted in minimum energy consumption. The first order polynomial equation was accurate and appropriate for predicting drying rate.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 035, Issue 1, Jan 01 - Mar 01, Page 93 - 103 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Parameters for Mango Glace? Drying Simulation)

ผู้เขียน:ImgSomboon Wetchacama, ImgSomchart Soponronnarit, ImgThanit Swasdisevi, ImgSakrin Ratsie

สื่อสิ่งพิมพ์:pdf

Abstract

The objective of this research was to investigate parameters affecting drying rate of mango glace?, i.e., diffusion coefficient, equilibrium moisture content, specific heat and density of mango glace?. The equilibrium moisture content was determined by static method at temperature of 45-70?C and relative humidity of 10-90%. Saturated salt solutions and an oven were used for controlling relative humidity and temperature, respectively. It was found that equilibrium moisture content decreased with temperature for relative humidity ranging from 10-60%. The BET equation was found accurate to describe the experimental results. The results obtained from drying experiment indicated that diffusion coefficient increased exponentially with drying temperature. It was further found that density and specific heat of mango glace? decreased and increased linearly with moisture content, respectively.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 034, Issue 4, Oct 00 - Dec 00, Page 544 - 549 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:การรักษาคุณภาพข้าวเปลือกโดยการระบายอากาศเป็นระยะๆ

ผู้เขียน:ImgSomkiat Prachayawarakorn, ImgSomchart Soponronnarit, ImgAdisak Nathakaranakule, ImgSittichai Inchan

สื่อสิ่งพิมพ์:pdf

Abstract

The effect of different storage conditions to paddy quality was observed Chacherngsao Agricultural Cooperative. The ambient air flow rate of 1.6 m3/min-m3 was ventilated through the paddy bulk every month, once a month for 2 hours. The results indicated that the ventilation decreased the temperature in paddy bulk. The quality of paddy stored with intermittent ventilation was better in terms of whiteness but was approximately the same in terms of head yield compared to paddy stored without ventilation.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 029, Issue 4, Oct 95 - Dec 95, Page 486 - 493 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:แนวทางการอบแห้งต้นหอมสับ

ผู้เขียน:ImgManit Sukjindasatean, ImgSomchart Soponronnarit, ImgSomkiat Prachayawarakorn

สื่อสิ่งพิมพ์:pdf

Abstract

The object of this paper was to investigate strategies for drying spring onion by considering both experimental and simulated results. Product quality, drying capacity and energy consumption were taken into consideration. It was concluded that drying should be devided into 3 stages. In the 1st stage, drying air temperature was 80?C, specific air flow rate was 33.9 m3/min.kg dry matter and drying time was 0.5 h. In the 2nd stage, drying air temperature and drying time were kept unchanged but specific air flow rate was decreased to 13.5 m3/min.kg dry matter. In the final stage, drying air temperature was decreased to 72?C, specific air flow rate was also decreased to 6.8 m3/min.kg dry matter. Following these three stages, specific primary energy consumption was 6.17 MJ/kg H2O evap., drying time was 2.65 h and product quality was maintained.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 028, Issue 4, Oct 94 - Dec 94, Page 602 - 607 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:การทดสอบการอบแห้งข้าวเปลือกแบบในถังเก็บและแบบเป็นงวด : คุณภาพผลิตภัณฑ์

ผู้เขียน:ImgSomchart Soponronnarit, ImgPetchara Preechakul

สื่อสิ่งพิมพ์:pdf

Abstract

This paper described the experiments on in Store and batch drying of paddy under tropical climate like Bangkok. It was found that in-store drying was technically feasible and the quality of paddy after drying was very good. Its quality was also attractive when it was dried in batch providing that drying air temperature was appropriate.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 024, Issue 3, Jul 90 - Sep 90, Page 367 - 377 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ปัจจัยที่ส่งผลต่อการอบแห้งมะละกอแช่อิ่มในอุโมงค์

ผู้เขียน:ImgPiyarat Noosuk, ImgSomchart Soponronnarit, ImgTipaporn Yoovidhya, ImgAdisak Nathakaranakule

สื่อสิ่งพิมพ์:pdf

Abstract

The strategies for papaya glace’ drying in tunnel were investigated. This experiment was performed at the fourth Royal Project Food Processing Section. The optimum conditions of drying, corresponding mathematical models were also evaluate. The criteria set for this stusy included low drying time, low specific enegy consumption and acceptable qualities of papaya glace’. The drying rate obtained from the model of batch tunnel dryer were close to the experimental ones. From the mathematical models, it was found that the optimum conditions of the first step of dyring for the dimension of papaya glace’ of 3.1x7.8x1.4 cm3 and drying temperature of 70oC were specific air flow of 12 kg/h-kg dry papaya glace’ and air recycled of about 70%. In the second step of drying for the dimension of papaya glace’ of 0.98x0.98x0.98 cm3 and drying temperature of 55 oC, it was found that the optimum drying conditions were specific air flow rate of 10 kg/h-kg dry papaya glace’ and air recycled of about 80%.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 030, Issue 1, Jan 96 - Mar 96, Page 74 - 90 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:การป้องกันการเกิดแอฟลาทอกซินในข้าวโพดโดยการอบแห้งในฉางเก็บ

ผู้เขียน:ImgSomkiat Prachayawarakorn, ImgSomchart Soponronnarit, ImgAdisak Nathakaranakule, ImgSittichai Inchan

สื่อสิ่งพิมพ์:pdf

Abstract

The objective of this research was to investigate the prevention of aflatoxin production and energy consumption in the prototype system of in-store corn drying. The air was ventilated periodically through the corn bulk. The experimental results showed that the uniform air ventilated through the corn bulk was accomplished. For corn drying using ambient air, the amount of aflatoxin B-1 production at the end of drying in case of 23.4% wet-basis initial moisture content of corn was higher than that in case of 18.7% and 18.9% wet-basis initial moisture content of corn. To preserve the quality of corn by controlling the amount of alflatoxin, the initial moisture content of corn should not be higher than 19% wet-basis but if initial moisture content of corn was higher than 19% wet-basis, it should be dried to 18-19% wet basis within 2 days and continually dried to 14% wet-basis within 14 days. When corn was dried from 19% to 12% - 13% wet- basis by using ambient air with specific air flow rate of 3.6-4.6 m3/min-m3 of corn, energy consumption was 0.46-0.9 MJ/kg water evaporate and electricity cast was 16-27 baht/ton of corn.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 029, Issue 3, Jul 95 - Sep 95, Page 404 - 415 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Temperature on Soybean Quality Using Spouted Bed Technique)

ผู้เขียน:ImgSongchai Wiriyaumpaiwong, ImgSomchart Soponronnarit, ImgSomkiat Prachayawarakorn

สื่อสิ่งพิมพ์:pdf

Abstract

The effect of temperature on moisture reduction rate and soybean qualities using a two-dimensional spouted bed dryer has been studied. Air velocity was varied in a range of 15.86-20.50 m/s, with a fixed holdup of 25 kgs. The soybeans with initial moisture levels varying between 28 and 32% dry basis were dried to 12-17% dry basis using inlet air temperatures of 120-150?C. The experimental results indicate that higher temperatures provide faster moisture reduction rate. The qualities of soybean have also been considered in terms of stress cracking, breakage, urease activity and protein solubility in 0.2% KOH. It is shown that the percentages of cracking and breakage depend on temperature, final moisture content and degree of collision of kernel with deflector. The percentages of stress crack and breakage lie in the range of 50-60% and of 3-24%, respectively. The urease activity and protein solubility are accepted with slightly changing in the protein quality.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 035, Issue 4, Oct 01 - Dec 01, Page 460 - 466 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:การอบแห้งโดยใช้ปั๊มความร้อนในระดับอุตสาหกรรม

ผู้เขียน:ImgThanid Madhiyanon, ImgSomchart Soponronnarit, ImgThanit Swasdisevi

สื่อสิ่งพิมพ์:pdf

Abstract

The prototype of an industrial-scale heat pump dryer (HPD) was designed, constructed and evaluated for performance. Drying chamber contained four trolleys with product capacity of 600-700 kg. In the experiments, papaya glace' was dried in closed system at an average temperature of 55?C, specific air flow rates of 25-32 kg dry air / h - kg dry papaya glace' and the evaporator by-pass air of 81%. The papaya glace' with initial moisture content of 83-86% dry basis was dried to final moisture content of 12-14% dry basis within approximately 32 hours. No significant variation of the average final moisture gradient along horizontal and vertical of dryer was observed (due to uniform air distribution within drying chamber). The results of experiment indicated that drying rate decreased rapidly with time, while total power consumption remained nearly constant. At high initial moisture content, the rate of moisture removal was higher than that of low initial moisture content. (The maximum average drying rate and SMER were 9.34 kg water evap/h and 0.782 kg water evap/kWh, respectively. The maximum average MER is 9.21 kg water cond/h, and the relative lowest average specific energy consumption is 4.92 MJ/kg water evap. The (COPhp)sys varied from 4.2 to 4.9 which was higher than (COPhp)used obtained by the internal condenser load which varied from 3.3 to 3.8. This attributed to the excess heat rejected to atmosphere through the external condenser.) The quality of dried papaya glace' in terms of color was acceptable due to low drying temperature. In conclusion, HPD achieved high energy efficiency, and it was feasible to be commercialized, particularly in food drying industry.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 033, Issue 3, Jul 99 - Sep 99, Page 461 - 473 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Mathematical Simulation of Longan Fruit Drying)

ผู้เขียน:ImgAree Achariyaviriya, ImgSomchart Soponronnarit, ImgJirawan Tiansuwan

สื่อสิ่งพิมพ์:pdf

Abstract

The objectives of this study were to develop a mathematical model and to simulate longan drying for evaluating the optimum conditions. The specific energy consumption and average drying rate were used for the verification of the model. It was found that the simulated results agreed with some of those experiments. The effects on the specific energy consumption of drying air temperature, fraction of air recycled, and specific air flow rate were described. It was found that the specific air flow rate, drying air temperature and fraction of air recycled affect significantly on specific energy consumption. However, the effects of specific air flow rate and drying air temperature on specific energy consumption were small when fraction of air recycled was big. Additionally, it was also concluded that the optimum specific energy consumption of 3.3 MJ/kg-water occurred at fraction of air recycled of 95%, specific air flow rate of 28 kg-dry air/h-kg dry longans, drying air temperature of 75?C and drying time of 33 h.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 034, Issue 2, Apr 00 - Jun 00, Page 300 - 307 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Continuous Drying of Paddy in Two-Dimensional Spouted Bed)

ผู้เขียน:ImgThanid Madhiyanon, ImgSomchart Soponronnarit, ImgWarunee Tia

สื่อสิ่งพิมพ์:pdf

Abstract

An industrial–scale prototype of spouted bed paddy dryer with a capacity of 3,000 kg/h was constructed and tested. The prototype was shown to be a desirable feature of spouted bed as well as capability of continuous drying and offering consistent results through the testing period. Experimental results showed that the prototype performed well on moisture reduction and milling quality. Head rice yield and whiteness were not significantly changed regardless of using inlet air temperature up to 146?C. At present, feed rate is limited to not exceed 1,000 kg/h and thermal energy consumption is relatively high, i.e. in range of 5.9-8.6 MJ/kg water evaporated. This could be attributed to using of improper blower. The relative results of increasing air velocity and pressure should be studied.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 034, Issue 2, Apr 00 - Jun 00, Page 308 - 314 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:การทดสอบการอบแห้งข้าวเปลือกแบบในถังเก็บและแบบเป็นงวด : ความสิ้นเปลืองพลังงาน

ผู้เขียน:ImgSomchart Soponronnarit, ImgSomchai Chimsakolthanakorn

สื่อสิ่งพิมพ์:pdf

Abstract

The objective of this paper was to study the energy consumption patterns in drying paddy under various drying air conditions and drying strategies. It was found from the experiment that ambient air drying with low air flow rate consumed final energy about one half of that drying with high air flow rate. However, they were about the same when primary energy was considered except the ambient air drying with high air flow rate which consumed primary energy much greater than the others. Ambient air low flow rate should be used in slow drying. Ventilation at particular times when relative humidity of drying air was not too high or continuous ventilation with controlled relative humidity should be practiced. If fast drying was required, warm air with high flow rate should be used.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 024, Issue 1, Jan 90 - Mar 90, Page 92 - 101 |  PDF |  Page 

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