ผลงานตีพิมพ์ในวารสารวิชาการPrediction on the stability of spray-dried Lactobacillus reuteri KUB-AC5 by Arrhenius equation for long-term storageผู้แต่ง:Korakoch, H, Sukyai, P, Loiseau, G, Dr.Sunee Nitisinprasert, Associate Professor, Montet, D, Dr.Penkhae Wanchaitanawong, Associate Professor, วารสาร: |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Rheological Properties of Wheat Flour-based Batter Containing Tapioca Starch) ผู้เขียน:โสรยา เกตุจรัส, ดร.ธงชัย สุวรรณสิชณน์, รองศาสตราจารย์, ดร.รุ่งนภา พงศ์สวัสดิ์มานิต, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractBatter properties are important in the development of fried battered products. In this study, the effects of tapioca starch (TS) and temperature on the viscosity of wheat flour-based batters were investigated. Flour blended (91.4%) from commercial all-purpose wheat flour (WF) and TS at three different mixing ratios (WF:TS = 100:0, 75:25 and 50:50), leavening powder (3.1%) and salt (5.5%) were mixed to obtain dry-mix. Batter was prepared by adding water (15?C) to the dry-mixes in the proportion of 1:1.3 (w/w) and kept for 1 h at 10?C before rheological property evaluation using a rotational viscometer at 10, 15, 20 and 25?C. The rheograms of all batters with different mixing ratios of flour exhibited shear-thinning behavior at all studied temperatures. The apparent viscosity of WF-based batter systems decreased with an increase in the substitution of TS and with temperature. The power law equation was a suitable representation of all batter formulations with different mixing ratios of WF and TS (r2 = 0.989-1.000). Replacement of TS in batters decreased the consistency coefficient (K) but increased the flow behavior index (n). The activation energy values from the Arrhenius equation of the batters with and without TS were about 23-26 kJ/mol and not significantly different (p>0.05) suggesting that adding TS did not alter the thermal stability of the WF-based batters. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Possibility of Activated Time Dimension Effects on Rate of Redox Reaction and Growth Rate of Tissue Culture Plants) ผู้เขียน:Apichai Sivapraphagorn, Supon Samran, Aranya Pimmongkol, Warinee Parasarn สื่อสิ่งพิมพ์:pdf AbstractThe activating process of the time dimension by the arrangement of electrolytic capacitors along the resultant time vectors under a magnetic field was investigated. After completion of the activation process, the investigation aimed to find out influences on the rate of chemical reaction and growth of tissue culture plants under a time-field compared to the blank. The experiments showed an average increased rate and an average decreased rate of the redox reactions in a positive time-field and a negative time-field, respectively. Furthermore, the positive time-field resulted in an average of 10.11 and 11.44% increased growth rate of callus culture plants of carrot (Daucus carota subsp. sativus) and African violet (Saintpaulia ionantha), respectively. |
ที่มา:The 35th Congress on Science and Technology of Thailand (STT 35).หัวเรื่อง:ผลของชนิดแป้งในแป้งผสมต่อสมบัติแบตเทอร์สำหรับการเตรียมนัตเก็ตไก่ |
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Researcherดร. รุ่งนภา พงศ์สวัสดิ์มานิต, รองศาสตราจารย์ที่ทำงาน:ภาควิชาพัฒนาผลิตภัณฑ์ คณะอุตสาหกรรมเกษตร สาขาที่สนใจ:วิศวกระบวนการทางอาหาร ( Food process engineering), เทคโนโลยีอาหารขบเคี้ยว (Snack technology), การประเมินอายุการเก็บ (Shelf life evaluation) Resume |
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