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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Water Hyacinth on Open-Channel Water Flow Behavior: Laboratory Scale) ผู้เขียน: Apichote Urantinon,  ดร.สิตางศุ์ พิลัยหล้า, ผู้ช่วยศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractWater hyacinth (Eichhornia crassipes) is one of the fastest growing plants. Due to its ability to adapt and reproduce, it causes various problems in waterways. The effect of water hyacinth was investigated on flow behavior in an open channel in a laboratory flume. Five different root depths of water hyacinth from natural streams were modeled using a plant floating plate. Four different water hyacinth densities were used. Controls without water hyacinth were also established. The vertical velocity profiles of the cases with and without water hyacinth were compared and the results showed that without water hyacinth, the velocity profile was similar to the theoretical logarithmic distribution in an open channel. In the cases with water hyacinth, the vertical velocity profiles were similar to the theoretical velocity distribution in a closed conduit, in which the velocity in the root zone was zero since water hyacinth floating on the water surface behaved like a solid wall. The experimental data showed that the plant caused flow resistance which tended to slow down the flow. Furthermore, the denser and longer root depth of water hyacinth caused greater flow resistance, as the flow-retarded region extended deeper, occupying about 65.0% of flow depth measured from the water surface. In addition, an empirical formula for flow in an open channel with consideration of water hyacinth effects was developed and a flow velocity empirical formula was obtained which was in good agreement with the observed data used in the verification process. |
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 Researcherดร. อนุสรณ์ สืบสาย, รองศาสตราจารย์ที่ทำงาน:ภาควิชาวิศวกรรมเคมี คณะวิศวกรรมศาสตร์ สาขาที่สนใจ:การพัฒนาตัวเร่งปฏิกิริยาสำหรับปฏิกิริยาเคมี, การสังเคราะห์อนุภาคระดับนาโนเมตร, การพัฒนาผลิตภัณฑ์หรือสารมีมูลค่าเพิ่มจากของเหลือทิ้งทางเกษตรและอุตสาหกรรม Resume |
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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. |
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