Search Result of "Puffing"

About 33 results
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งานวิจัย

การทำพองข้าวแต๋นด้วยไมโครเวฟ (2017)

หัวหน้าโครงการ:Imgดร.สิริชัย ส่งเสริมพงษ์, รองศาสตราจารย์

ผู้ร่วมโครงการ:ImgVattana Mom

แหล่งทุน:ทุนวิจัยระดับบัณฑิตศึกษา เพื่อการตีพิมพ์ผลงานในวารสารวิชาการระดับนานาชาติ ประจำปีงบประมาณ พ.ศ. 2560 สำหรับนิสิตที่เข้าศึกษาภาคต้น ปีการศึกษา 2560

ผลลัพธ์:วารสาร (1)

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งานวิจัย

การทำพองข้าวเกรียบกุ้งสำเร็จรูปด้วยไมโครเวฟในเชิงพาณิชย์ (2014)

หัวหน้าโครงการ:Imgดร.สิริชัย ส่งเสริมพงษ์, รองศาสตราจารย์

ผู้ร่วมโครงการ:Imgนส. คริษฐา เจริญพจน์

แหล่งทุน:สำนักงานกองทุนสนับสนุนการวิจัย

ผลลัพธ์:ประชุมวิชาการ (4) วิจัย/สิ่งประดิษฐ์ (1)

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การประชุมวิชาการ

Factors affected on puffing of malt extract during partial freeze-drying

ผู้แต่ง:ImgDr.Montip Chamchong, Associate Professor,

การประชุมวิชาการ:

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effects of Salt, Moisture Content and Microwave Power on Puffing Qualities of Puffed Rice)

ผู้เขียน:ImgSuchada Maisont, ImgWoatthichai Narkrugsa

สื่อสิ่งพิมพ์:pdf

Abstract

In this study, the effects of salt, moisture content and microwave power on the puffing qualities of puffed rice were investigated. Paddy rice was adjusted with water and 2% salt solution at four moisture levels 10, 13, 16 and 19% (wb) and puffed with microwave power at 600, 700 and 800 watts. The results showed that all the main factors and their interactions significantly (p<0.05) affected the puffing qualities of total puffed yield, fully puffed yield, small puffed yield, expansion volume, texture, color and microstructure. Paddy rice soaked in 2% salt solution produced a higher puffed yield than paddy rice soaked in water. Higher moisture content and microwave power produced puffed rice with higher puffed yield and expansion volume, but lower hardness. Puffing paddy rice at low moisture content (10%) with low microwave power (600 watts) produced the hardest puffed rice texture. Puffing at low moisture content and high wattage decreased the lightness of the puffed rice. Puffing paddy rice at 19% moisture content with 600-700 watts produced the highest fully puffed yield, but the lowest total puffed yield. The results suggested that high puffed yield and expansion volume with moderate hardness was produced using soaked paddy rice at 2% salt solution, 13% moisture content and puffed with 700 or 800 watts microwave power.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 044, Issue 2, Mar 10 - Apr 10, Page 251 - 261 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effects of Some Physicochemical Properties of Paddy Rice Varieties on Puffing Qualities by Microwave “ORIGINAL”)

ผู้เขียน:ImgSuchada Maisont, ImgWoatthichai Narkrugsa

สื่อสิ่งพิมพ์:pdf

Abstract

Ten paddy rice varieties, both waxy and non-waxy paddy rice, which are cultivated in the northern and northeastern region of Thailand, were selected to study the effects of some physicochemical properties on the qualities of puffing rice (puffed yield, expansion volume, expansion ratio and bulk density) using microwaves at a frequency of 2450MHz and power at 800 watts. It was found that the amylose content (range 5.58-21.24%) was strongly negatively correlated with all qualities of puffed rice: puffed yield (r=-0.95**), expansion volume (r=-0.82**), expansion ratio (r=-0.79**) and bulk density (r=-0.78**). The starting time of puffing negatively correlated with puffed yield (r=-0.67*), while tightness of husk (lemma-palea) interlocking, thickness of ventral region layer, husk content, width and length of brown rice were unrelated to puffed rice quality. Amylose content could explain the puffing qualities of puffing rice. The coefficient of determination (R2), for the linear correlation with amylose content with regard to the quality of rice puffing for puffed yield, expansion volume, expansion ratio and bulk density was 0.91, 0.67, 0.62 and 0.61, respectively. Paddy rice with suitable physicochemical properties for puffing by microwave heating has low amylose, a thin ventral region and a puffing time that starts quickly and continues, as exhibited in rice varieties RD 6, RD 10 and NSPT.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 043, Issue 3, Jul 09 - Sep 09, Page 566 - 575 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Comparison Between Traditional Deep-Oil and Microwave Puffing for Physical and Eating Qualities of Puffed Pork Rind)

ผู้เขียน:ImgKhanh Thi-Phuong Truong, ImgTuan Quoc Le, Imgดร.สิริชัย ส่งเสริมพงษ์, รองศาสตราจารย์, ImgThien Trung Le

สื่อสิ่งพิมพ์:pdf

Abstract

The effects were characterized and compared of pretreatment process conditions (boiling at different sodium chloride solutions of 0, 3, 4 and 5 % and drying at different dehydration times of 4, 5 and 6 hr) on the moisture content prior to puffing (MCP), volume expansion (VE), the moisture loss after puffing (ML), hardness and the color difference between microwave puffing (MWP) and deepoil frying puffing (DOFP). The optimal pretreatment process conditions were selected by means of response surface methodology that considered the desirability and was validated by sensory evaluation. It appeared that the addition of salt increased the MCP associated with the puffing processes. The VE and hardness were affected differently by the two techniques with the values of DOFP being better than those of MWP values in general. MWP resulted in samples with a higher lightness but a lower color intensity when compared to those of DOFP. The results suggested that gelatin together with MCP might play an important role in MWP. Although being inferior compared to DOFP at different pretreatment conditions, MWP showed some comparable efficiencies in the puffing process and sensory evaluation under the optimal conditions which consisted of boiling in 3% salt and drying for 5 hr for MWP, while for DOFP, the optimum conditions were boiling in 0.003% salt (approximately water only) and drying for 6 hr when compared to the commercial product.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 048, Issue 5, Sep 14 - Oct 14, Page 799 - 814 |  PDF |  Page 

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