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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Shrimp Cassava Cracker Puffed by Microwave Technique: Effect of Moisture and Oil Content on Some Physical Characteristics) ผู้เขียน: Thao Thanh Nguyen, Tuan Quoc Le,  ดร.สิริชัย ส่งเสริมพงษ์, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractLow-fat products have been proposed as a substitute for deep fried foods due to their improved shelf life and as a response to consumers’ health concerns with fried foods. Microwave puffing was used to puff shrimp cassava cracker (SCC) as a substitute for deep fried SCC in this study. The dried semiproduct with various levels of initial moisture content (IMC) from 16 to 31.5% on a wet basis and added oil percentage (AOP) from 0 to 21% by weight were puffed by microwave heating for 1 min. Deep oil fried SCC was also used in comparison tests of hardness, volume expansion and sensory evaluation. It was clear that after microwave puffing, the hardness and volume expansion were significantly different at various levels of IMC and AOP. At the suitable IMC, the hardness of SCC without oil was noticeably higher than that of the sample with oil whereas its volume was significantly higher. The AOP had a negative correlation with hardness and volume expansion (%) at a highly significant level (P < 0.01). Hardness and volume expansion had a positive correlation at P < 0.05. The optimum level of IMC for volume expansion of SCC was 21.5% on a wet basis and an AOP at 15% and these could reduce the hardness comparable to the fried SCC. Although the volume expansion of microwave SCC was less than that of fried SCC, the sensory evaluation indicated that microwave heating at the optimum conditions was acceptable by the panelists as a new technique for puffed SCC product, especially in terms of avoiding high oil content. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Ultrasound Treatment in the Mass Transfer and Physical Properties of Salted Duck Eggs) ผู้เขียน:Khoa Luu Mai Dang, Tuan Quoc Le, ดร.สิริชัย ส่งเสริมพงษ์, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThe acceleration of the traditional process (TP) of salting duck eggs was studied using an ultrasound technique (60 kHz and 140 W) under three different process conditions—UPC1 (running time of 240 min), UPC2 (running time of 480 min), and UPC3 (running time of 720 min) during 48 hr. The ultrasound processes (UP) were compared with the imitated TP for changes in the water and salt contents, salt diffusion, the hardening ratio of egg yolk (HR) and the color of the egg yolk during pickling. It appeared that the rate of salt content in both the egg white and egg yolk was significantly increased while the rate of water content was significantly decreased when compared to the TP during pickling. The rates of L*, a* and b* color changes under the UP were more extended than those of TP during pickling. The HR was not changed during the first 36 hr for the TP while it was significantly increased for UP. An increased duration of ultrasonication led to an increased effective diffusivity of NaCl through the eggshell during salting, which was much greater than that of the TP. Among the three UP conditions, UPC3 after 48 hr provided an HR approximately equal to the TP after 288 hr and the diffusivity coefficient of NaCl was about 45–46 fold compared to the TP over the same period. In this study, the running time of the UP conditions seemed to be the major factor in accelerating the process of salting duck eggs. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Comparison Between Traditional Deep-Oil and Microwave Puffing for Physical and Eating Qualities of Puffed Pork Rind) ผู้เขียน:Khanh Thi-Phuong Truong, Tuan Quoc Le, ดร.สิริชัย ส่งเสริมพงษ์, รองศาสตราจารย์, Thien Trung Le สื่อสิ่งพิมพ์:pdf AbstractThe 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. |