หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Stability of Peanut (Arachis hypogaea) Oil with TBHQ (Antioxidant Tertiary Butyl Hydroquinone) by Ultrasonic Studies) ผู้เขียน:Mujeeda Banu, N. Prasad สื่อสิ่งพิมพ์:pdf AbstractThe efficiency of TBHQ (tertiary butyl hydroquinone) as an antioxidant in peanut (Arachis hypogaea) oil was evaluated by ultrasonic studies. The effect of TBHQ on the oxidation stability of peanut oil was examined. The antioxidant-peanut oil system, in parallel with a control experiment, was subjected to heating at 180 ? 5 ?C continuously for a daily period of 4 h for four consecutive days. The parameters used to assess the thermal degradation and oxidation properties of the antioxidant in oils were: ultrasonic velocity, viscosity, density and peroxide value. The adiabatic compressibility, intermolecular free length, relaxation time and acoustic impedance were calculated from the experimental data. Changes in the viscosity, density and ultrasonic velocity in the control were from 0.26553 ? 10-1 to 1.28729 ? 10-1 10kg. m-1.s-1, 912.59 to 938.31 kg.m-3 and 1422 to 1480 m.s-1, respectively, and in peanut oil with 200 ppm TBHQ were from 0.29129 ? 10-1 to 0.573459 ? 10-1 kg.m-1.s-1, 913.58 to 922.45 kg.m-3 and 1426 to 1446 m.s-1, respectively, with the 16 h of heating. The results obtained showed an improvement in the thermal degradation and oxidation stability of the formulation compared with the base oil, while ultrasonic studies helped to determine the stability of the edible oil. Hence, it is recommended that peanut oil with TBHQ can be used for frying without any adverse effect and ultrasonic properties can be used for the assessment of the stability of frying oil. |
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การประชุมวิชาการการวิเคราะห์เสถียรภาพผลผลิตของสายพันธุ์ถั่วลิสงจากการทดสอบในหลายสภาพแวดล้อม (2016)ผู้แต่ง:Mr.Jetsada Authapun, Lecturer, Dr.UDOMSAK LERTSUCHATAVANICH, Assistant Professor, Dr.Sarawut Rungmekarat, Assistant Professor, Dr.Prakai Rajchanuwong, Assistant Professor, Ms.Parichart Promchote, Assistant Professor, Dr.Wittaya Jindaluang, Assistant Professor, ศ.ปิยะ ดวงพัฒนรา, รศ.ดร.จวงจันทร์ ดวงพัตรา, การประชุมวิชาการ: |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Seed Composition and Physiological Changes in Thai Peanut cv. Kaset 1 and Tainan 9 during Maturation) ผู้เขียน:นางสาวปาริชาติ พรมโชติ, ผู้ช่วยศาสตราจารย์, จวงจันทร์ ดวงพัตรา, ดร.วันชัย จันทร์ประเสริฐ, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractPhysiological changes and chemical compositions in peanut seed during maturation were investigated in two Thai cultivars: large-seeded Kaset 1 and medium-seeded Tainan 9. Nine maturity stages (5-13) of both cultivars designated by the Physiological Maturity Index (PMI) method were studied to determine its appropriateness for maturity classification. Physiological maturity (PM) of Kaset 1 was evident at stage 10 with a seed moisture content of 36.37% while in Tainan 9 PM was attained at stage 11 with a seed moisture content of 35.48%. Peanut seed size, seed weight and the seed/ hull dry-weight ratio increased as the seed matured and reached a maximum at PM, while seed moisture content declined and was stable from PM onwards. In Kaset 1, seed dormancy was found at stage 5 and was maximized (90%) at stage 9, while in Tainan 9, seed dormancy was found marginally at stage 12 (4.0%) and 13 (1.3%). During seed maturation of both cultivars, oil accumulation increased rapidly while carbohydrate content declined. Protein content did not change notceably during seed development. The oleic acid and the O/L (oleic/linoleic acid) ratio also increased while palmitic, linoleic, ecosenoic and behenic acid contents decreased. At maturity (stage 13), oil, carbohydrate and protein contents in Kaset 1 seed were 55.9, 21.7 and 20.1%, respectively and in Tainan 9 seed were 54.8, 21.5 and 21.2%, respectively. Regardless of the difference in seed size, the oil content of Kaset 1 and Tainan 9 peanut seeds was marginally different, while the O/L ratio of Kaset 1 seed was higher than that of Tainan 9 seed. It can be concluded that the PMI method was appropriate for classifying the maturation of peanut fruit and predicting the harvest date for Thai peanut cultivars. |
Researcherดร. ประกาย ราชณุวงษ์, ผู้ช่วยศาสตราจารย์ที่ทำงาน:ภาควิชากีฏวิทยา คณะเกษตร สาขาที่สนใจ:การควบคุมแมลงโดยชีววิธี (Biological Control), การควบคุมแมลงด้วยจุลินทรีย์ (Microbial Control), แบคทีเรียบีที (Bacillus thuringiensis) Resume |
Researcherดร. วิทยา จินดาหลวง, ผู้ช่วยศาสตราจารย์ที่ทำงาน:ภาควิชาปฐพีวิทยา คณะเกษตร สาขาที่สนใจ:Soil survey and classification, Land use planning, Sustainable management systems of soil carbon resources, plant nutrients and trace elements Resume |
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