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 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. |
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. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Drying Characteristics of Cooked Jasmine Brown Rice and True Densities of Dried Products) ผู้เขียน:Tuan Quoc Le, ดร.วีรเชษฐ์ จิตตาณิชย์, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractDrying is a vital process for manufacturing instant brown rice. In this study, cooked jasmine brown rice was dried using various drying methods comprising single-stage drying by a hot-air dryer (HAD) and a microwave dryer (MWD) and two-stage drying using a MWD in the first stage and then a HAD, a fluidized bed dryer (FBD) and a MWD for the second stage. The main objective was to investigate the drying kinetics, effective moisture diffusivities and true densities of cooked brown rice dried in a FBD, a HAD and a MWD. The results proved that a MWD provided the highest drying rate when compared to its counterparts. The drying experimental data were well-fitted to the empirical equations. The moisture diffusivities of cooked brown rice during drying depended on the moisture transport mechanism occurring inside the rice kernel. The moisture diffusivities were much higher for microwave drying than hot-air drying. The true densities of samples that were dried in the HAD were higher than those dried in the MWD indicating a more porous structure in the microwave-dried samples. |