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 หัวเรื่อง:การผลิตไขรำข้าวบริสุทธิ์ ผู้เขียน: นางสายสนม ประดิษฐดวง, รองศาสตราจารย์ , นางเนื้อทอง วนานุวัธ, อาจารย์,  Manee Saeng ngern สื่อสิ่งพิมพ์:pdf AbstractRice bran wax is a source of natural waxes and is considered as a waste from rice bran oil industries. Recovering of rice bran waxes by fractionally crystallization with solvents will be useful in making wax emulsion, this will add up value to rice industries. Preparation of the pure rice bran wax was carried out by using two different solvent methods. Yields as well as physical and chemical properties of the waxes were determined. The results showed that the use of benzene as the solvent gave 7-8% wax compared to 17-18% yield when purifying first with hexane and subsequently crystallized with isopropanol at 5oC. Both samples of waxes produced were quite hard and dry but the color varied from brown to tan. Their physical and chemical properties were similar and met the wax specification of the U.S.F.D.A. approval for food uses. Their properties were also very much similar to those of carnauba wax which is widely used in the industries. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Rice Bran Waxing on Fruit and Vegetable Storage) ผู้เขียน:รุ่งทิพย์ จูฑะมงคล, นางสายสนม ประดิษฐดวง, รองศาสตราจารย์, นางเนื้อทอง วนานุวัธ, อาจารย์ สื่อสิ่งพิมพ์:pdf AbstractSweet peppers and limes were coated with one of three wax emulsions—namely, rice bran wax (RW), carnauba wax (CW) or the two combined (CR). The emulsions were prepared and diluted to four concentrations. After waxing, samples were both physically and chemically examined. The optimum stability formula of RW required 121, 38.4, 24, 56 and 48 g of rice bran wax, oleic acid, triethanolamine, water and paraffin wax, respectively. The quantity of wax emulsion used was varied depending on the formulation and the fruit or vegetable. Sweet peppers and limes used a coated emulsion of 0.9–1.1% by weight. All the emulsions used were effective in retaining chlorophyll color and reducing weight loss. Limes with 10% CR had 22.8% weight loss after 30 d storage, which was similar to the unwaxed samples kept for only 10 d at 30–35 ?C. Sweet peppers with 10% RW had only 9% weight loss compared with 18.3% for unwaxed sweet peppers after 7 d at 22 ?C. Waxing reduced the changes in firmness, total acidity, pH and juice content. |
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หัวเรื่อง:ผลของการเคียวริงขมิ้นที่มีต่อลักษณะเนื้อเยื่อขมิ้นและเวลาการทำแห้ง ผู้เขียน:นางสายสนม ประดิษฐดวง, รองศาสตราจารย์, Prasart Kaewmanee, Wunwiboon Ganjanagoonchorn, Kanda Wanichgarnjanakull สื่อสิ่งพิมพ์:pdf AbstractMicroscopic study of cured and uncured turmeric tissue during different drying time showed that non-curing turmeric tissue consisted of native starch granules spread from outer through inner parts of rhizome. All starch granules stained red of safranin 0. After 60 hrs. of drying at 60-65?C some granules located at peripheral stained green of fast green FCF and small intracellular spaces were also observed. Curing turmeric by boiling for 30 minutes in water caused gelatinization of starch. The starch granules were damaged the granules and the starch was released outside and packed within cells. It was observed as green stained within the cells which indicated that gelatinized starch attained green of the fast green FCF. During drying period gelatinized starch shrinked and intracellular space increases which enhances water diffusion and shorten the time of drying. Drying time of curing turmerics were 18 hours but non-curing turmerics were 108 hours. |
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หัวเรื่อง:การเก็บรักษาทุเรียนด้วยความเย็น ผู้เขียน:นางสายสนม ประดิษฐดวง, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf Abstract Durian is a delicious and highly prized fruit. Its natural form with heavy and spiny skin is inconvenience for the distribution and export. This study was undertaken to develop the pattern of the distribution of fresh durians. The edible portion with and without seed were packed in the suitable flexible plastic films and kept at low temperature. It was found that the edible portion (aril) with the seed inside which was wrapped with the low density polyethylene and was displayed at low temperature would exhibited the best way for the distribution at 4?C. Thus the shelf life of edible portion of durian can be extended to 30 days under the supermarket condition. (4 ? 1?C) |
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