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 หัวเรื่อง:พัฒนาการเครื่องเคลือบไขส้มโอ ผู้เขียน: ดร.บัณฑิต จริโมภาส, ศาสตราจารย์ ,  Suttiporn Niemhom สื่อสิ่งพิมพ์:pdf AbstractA prototype of fruit waxing machine was developed. The waxing machine consisted of wax-spraying chamber (120 cm wide, 150 cm long, with 4 spraying nozzles and 10 rotating brushes to thinnen wax on fruit surface and move waxed fruits ahead) and heat chamber (120 cm wide, 200 cm long, heat was generated out of 2, 1000-watt infra-red bulbs). Testing results indicated that the machine could well wax Thong-Dee pomeloes at the feed rate of 4 tons/hr. Heat chamber helped drying wax on pomelo surface, which shortened the packing line of packing house. Heat from the heat chamber when pomelo was fed at the belt speed 68 cm/min did not affect pomelo quality, comparing with those which were the control. Wind from electric fan was applied to help dry up the wax on fruit surface. Waxing on the dry surface pomeloes required shorter time than that on the wet ones. At 45?C of heat chamber and 68 cm/min of belt speed, it required 55 seconds to blow air to additionally dry the waxed pomeloes’ surface. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Rice Bran Waxing on Fruit and Vegetable Storage) ผู้เขียน:รุ่งทิพย์ จูฑะมงคล, นางสายสนม ประดิษฐดวง, รองศาสตราจารย์, นางเนื้อทอง วนานุวัธ, อาจารย์ สื่อสิ่งพิมพ์:pdf AbstractSweet peppers and limes were coated with one of three wax emulsions—namely, rice bran wax (RW), carnauba wax (CW) or the two combined (CR). The emulsions were prepared and diluted to four concentrations. After waxing, samples were both physically and chemically examined. The optimum stability formula of RW required 121, 38.4, 24, 56 and 48 g of rice bran wax, oleic acid, triethanolamine, water and paraffin wax, respectively. The quantity of wax emulsion used was varied depending on the formulation and the fruit or vegetable. Sweet peppers and limes used a coated emulsion of 0.9–1.1% by weight. All the emulsions used were effective in retaining chlorophyll color and reducing weight loss. Limes with 10% CR had 22.8% weight loss after 30 d storage, which was similar to the unwaxed samples kept for only 10 d at 30–35 ?C. Sweet peppers with 10% RW had only 9% weight loss compared with 18.3% for unwaxed sweet peppers after 7 d at 22 ?C. Waxing reduced the changes in firmness, total acidity, pH and juice content. |
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หัวเรื่อง:อุปกรณ์เคลือบไขที่เหมาะสมสำหรับการเก็บรักษาผลส้มโอ ผู้เขียน:ดร.บัณฑิต จริโมภาส, ศาสตราจารย์, ดร.สุทธิพร เนียมหอม สื่อสิ่งพิมพ์:pdf AbstractThis research is to determine an appropriate equipment for efficiently waxing pummelo. A laboratory – scale waxing machine with adjustable capacity was built. Experiment was conducted with 2 variable factors ( ic. Wax-application method and storage time ) and three investigated parameters ( ie. consumer’s acceptance, weight loss and firmness of pummelo ). Experiment using conventional chemical spray nozzle ( CCSN ), conventional paint nozzle ( CPN ) and hand showed that the wax application was 1.9, 1.6 and 1.6 cc/fruit, respectively. Weight loss of pummelo manually waxed ( ? 3% ) was greater than that of CPN ( 2.7% ) and that of CCSN ( 2.5% ). Flesh firmness and consumer acceptance are not significantly different amongst the three wax application methods ( Prob. < 0.5 ), but storage time decreased the firmness significantly ( Prob. < 0.5 ). The waxed pummelo could be stored at least 8 weeks at 25oC room temperature. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Gases and Vapor Permeability to Carnauba and Shellac Coatings ) ผู้เขียน:Prceda Chittarom, Jingtair SiriphanichI สื่อสิ่งพิมพ์:pdf AbstractStudy on gases and vapor permcahility to carnauha and shellac using tangerines as tested fruit showed that Oxygen and carbon dioxide permeated to carnauha readily. The internal gas composition as well as ethanol tin tent of tangerine juice were only slightly altered. However. the permeability of the gases were restricted In shellac resulting in accumulation of ethanol. On the opposite. water vapor permeated to shellac better than earnauba. Shellac reduced Water loss Only upto 3tl`o at 2Ur1- shellac concentration, while carnauha reduced w: to loss by as much as (dY2 at l 5n1: carnauha concentration. 1he properties of mixed coating were in between the properties of each material alone. I-Iowever, shellac had stronger influence than carnauha on the vapor permmeability of the mixture. Study for gases and vapor permeability, by coating both materials on silk-screen revealed that permeability depended also on the adhesion of the waxes to the coating surface. |