Reduction of Oil Absorption in Chinese Water Chestnut Fry Product with Electric Field Technology

Main Article Content

Chidchanok Markjan


This research is studying of an electric field combine with a frying process in a Chinese water chestnut product for reducing oil absorb. An electric field that is used in an experiment will have a stress from 1-3 kV/cm. This will be generated by using a direct current high Voltage from 1,066 to 3,200 V. which is distributed to an electrode in an uniform and non-uniform of an electric field. This will have a dielectric barrier discharge. There is an analysis for finding a relationship of a moisture on absorbing oil of a Chinese water chestnut fried product due to a moisture has an effect on absorbing oil directly. From an experimental result, this is found that the best electric field stress which will have an effect on reducing a moisture of a Chinese water chestnut is an non-uniform electric field form that is created from a direct current high voltage at 3,200 V. and this will have an electric field stress at 3 kV/cm. This will have an average of a difference of a moisture at 0.6 g. This will select to use a direct current non-uniform electric field at 3 kV/cm. In an experiment combine with a fried process in a Chinese water chestnuts fried product, this is done for reducing of absorbing oil. By this will fry at the temperature of 180C for 5 minutes. This is found that this can reduce an absorbing of oil best at 17.93% when this has compared to a Chinese water chestnuts fried that hasn’t passed an electric field.

Article Details

How to Cite
C. Markjan, “Reduction of Oil Absorption in Chinese Water Chestnut Fry Product with Electric Field Technology”, RMUTP Sci J, vol. 14, no. 1, pp. 37–47, Jun. 2020.
บทความวิจัย (Research Articles)


W. Nakmai, S. Kaewkerd and B. Nirasok, “Analysis of cost and return of truffle growing in Amphoe Si Prachan. Suphanburi Province,” in Proceeding of the 9th Hatyai National and International Conference, 2018, pp. 516-526.

Department of International Trade Promotion (DITP), “Agricultural product processing in Vietnam,” AEC Business Support Center, Report Publication, pp. 1-18, Sep. 2018.

Ch. Chatrarasanam, S. Kosum and A. Charernchai, “The Development of Seasoned Water Chestnut Chips Product,” Acad. J. Kalasin Rajabhat University, vol. 2, no. 1, pp. 54-63, Jun. 2012.

P. Rujirapisit, Chemical Composition and Physico-Chemical Properties of chinese water chestnut (Eleocharisdulcis Trin.) Flour and Starch, Bangkok: University of the Thai Chamber of Commerce, 2006.

K. Tengpongsathon, Ch. Trasinchai, T. Jongyingjaroen and U. Sukjaroen, Product development of chinese water chesnut chip by vacuum frying, Bangkok: King Mongkut's Institute of Technology Ladkrabang, Central library, 2013.

P. Limpisathian, A. Pisanwacharin P. Wisarnthanon, N. Photasin and Ch. Tinawong, Research and Development of French Fry Durian Processing Technology, Bangkok: Postharvest and Processing Research and Development division, 2006.

T. Liu, E. Dodds, S.Y. Leong, G.T. Eyres, D.J. Burritt and I. Oey, “Effect of pulsed electric fields on the structure and frying quality of “kumara” sweet potato tubers,” lnnovative food Science and Engineering Technologies, vol. 39, pp. 197-208, Feb. 2016.

A. Ignat, L. Manzocco, N. P. Brunton, M. C. Nicoli and J. G. Lyng, “The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries,” Innovative Food Science & Emerging Technologies, vol. 29, pp. 65–69, May 2015.

S. Rattanapan and Ch. Inprasit, “Effect of Steaming Time on Qualities of Tapioca Crackers (Khaowgriab),” Journal of Science and Technology, vol. 26, no. 3, pp. 532-543, 2018.

E. Kuffel, W. S. Zaengl and J. Kuffel, High-voltage engineering : fundamentals, 2nd ed, Butterworth-Heinemann published, 2000.

S. Leejongpermpoon and S. Potivejkul, “A study effect of electric field to reduce emission gas from the gasoline cars,” in Proceeding of The 33nd Electrical Engineering Conference (EECON - 33), Chiang Mai, Thailand, 2010, pp. 305 -308.

J. A. Robinson, M. A. Bergougnou, W. L. Cairns, G. S. P. Castle, and I. I. Inculet, “Breakdown of air over a water surface stressed by a perpendicular alternating electric field,” in Conference Record of 1998 IEEE Industry Applications Conference. Thirty-Third IAS Annual Meeting (Cat. No.98CH36242), St. Louis, MO, USA, 1998, vol. 3, pp. 1820–1827.

Ch. Markjan, S. Leejongpermpoon and Ch. Boonreung, “A Study of Effect of DC and AC Electric Field to Reduce Moisture Content of Macadamia In-Shell Nuts,” RMUTSB Academic Journal, vol. 7, no. 1, pp.52-62, 2019.

G.R. Moreira, M.E. Castell-Perez and M.A. Berrufet, Deep - Fat Frying, Aspen Publishers, Inc., Gaithersburg, Maryland, 1999.

R. Rattanathammawat, Th. Suwonsichon, P. Chompreeda, K. Sriroth and V. Haruthaithanasan, “Effect of moisture content of half-snacks and frying time on physicochemical properties of taro flour snack,” in Proceeding of 41th Kasetsart University Annaul Conference : Agro-Industry, Bangkok, Thailand, 2003, pp. 45-52.