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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Application of Near Infrared Spectroscopy to Predict Crude Protein in Shrimp Feed) ผู้เขียน: Jirawan Maneerot,  ดร.อนุพันธ์ เทอดวงศ์วรกุล, รองศาสตราจารย์ , Warunee Tanaphase, Nunthiya Unprasert สื่อสิ่งพิมพ์:pdf AbstractThe preliminary study of using near infrared spectroscopy (NIRS) to predict crude protein in shrimp feed was carried out. The calibration set of 41 shrimp feed samples was laboratorily prepared against the validation set of 39 samples with similar distribution for the chemical content. The samples were scanned for the NIR spectra in the wavelength region of 1100 nm to 2500 nm. Both multiple linear regression (MLR) and partial least square regression (PLS) were performed to analyze data to create the best calibration equations. The results indicated that absorbances at wavelengths of 1686 nm, 1778 nm and 2486 nm were related with protein in the samples. At 1686 nm the absorbance was found to coincide with that of protein analytically found the most in the prepared shrimp feed. Following the use of wavelengths selected in MLR for constraining the wavelength region as input to PLS, the calibration equations were shown to improve in prediction accuracy. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Survival and shelf life of Lactobacillus lactis 1464 in shrimp feed pellet after fluidized bed drying) ผู้เขียน:มณีรัตน์ วิรุณพันธุ์, Wanticha Savedboworn, ดร.เพ็ญแข วันไชยธนวงศ์, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractIn the present study, Lactobacillus lactis 1464 was attempted to be incorporated in shrimp feed pellets. The fresh culture (25% volume per weight) with and without pH adjustment was mixed into feed ingredients prior to the pelleting process at ambient temperature. The wet pellets were dried using a fluidized bed dryer at 50 C, 60 C, 70 C and 80 C to achieve a moisture content below 11%. The results indicated that the strain viability depended on the drying temperature with a viable cell number of approximately 106108 CFU/g and the pH of the culture was found to affect the strain viability during drying. At all drying temperatures, the strain survival after drying ranged from 75.94% to 92.28% at pH 3.8 and from 89.54% to 96.87% at pH 7.0. Moreover, the addition of protectants was found to enhance the strain survival during drying. In particular, milk powder and monosodium glutamate (MSG) exhibited significant (p < 0.05) protective effect on the viability at a high temperature of 80 C. During storage at 30 C, a high survival rate was found for the strain with MSG and acacia gum. Furthermore, the prediction model for long-term storage stability of the strainwas found to validate only at a low temperature of 4 C, in comparison to a high temperature of 30 C. |
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