RMUTP Research Journal

Effects of Hot Water Blanching and Puffing Temperature Level on Qualities of Namwa- and Homtong-Banana Chips

Surapit Tabtiang — Sat, 30 Dec 2023 00:00:00 +0700

Puffing technique can reduce the degree of volume shrinkage and increase the textural crispness of banana chips. However, banana chips tend to be more browning and some scorching on their surface. The hot water blanching pretreatment could improve the color of dried products. Therefore, the objective of this work was to study the effects of hot water blanching pretreatment and puffing temperature on the banana microstructure and the qualities of crisp Namwa- and Homtong-bananas. The non-blanched banana slices and hot water blanched banana slices were dried by hot air at temperature of 90 °C, and then, it were puffed by hot air at temperature of 150 - 190 °C for 2 min. Finally, it were dried again by hot air at temperature of 90°C until its moisture content reached 4% dry basis (d.b.). The experimental results showed that hot water blanching pretreatment could limit the brown colour of both crisp banana products compared to non-blanched samples. In addition, the blanching pretreatment remarkably increased the volume ratio of the crisp Namwa-bananas in ranged of 12.3 – 15.4% compared to non-blanched sample. However, the 24.0 – 28.7% of volume ratio decreasing was noticeably observed on the crisp blanched Homtong-bananas. The hot water blanching pretreatment coupled with a higher puffing temperature significantly decreased the hardness of both crisp products. Nevertheless, the color of crisp bananas had more browning as higher puffing temperature. The hot water blanching pretreatment is more suitable for Namwa-banana processing than Homtong-banana processing. To preserve the color quality of banana chips, the puffing temperature for processing should not exceed 170 ºC.

Effects of Drying with Heat Pump, Heater and Heat Pump in Combination with Heater on Quality of Kaffir Lime Leaves and Energy Consumption

Poonyaporn Sanpang, Yardfon Tanongkankit, Parin Khongkrapan — Sat, 30 Dec 2023 00:00:00 +0700

The objectives of this research were to study the effects of drying kaffir lime leaves using heat pump, heater and heat pump in combination with heater at temperatures of 45, 55 and 65°C on physical and chemical properties of kaffir lime leaves and specific energy consumption. The results showed that the drying rate increased with an increase of drying temperature. When considering among three drying systems at the same drying temperature, it was also observed that an average drying rate of heat pump-heater drying exhibited the highest value resulting in shorter drying time than heat pump and heater system. For the result of color of kaffir lime leaves after drying, it was found that dried kaffir lime leaves with heater and heat pump in combination with heater system at 45 and 55°C provided the best color value. Moreover, the results of the antioxidant content and activity showed that dried kaffir lime leaves with heater and heat pump in combination with heater system at 55°C contained the highest content of beta-carotene and phenolic compounds and antioxidant activity. However, the result of energy usage revealed that heater had the highest specific energy consumption. Therefore, overall results indicated that drying with heat pump in combination with heater system at 55°C for 330 min led to dried kaffir lime leaves with the best of physical and chemical properties and the lowest energy consumption.

The Product Development of Koranda (Carissa carandas Linn) Juice Mixed with Nata de Coco and Physiochemical Properties

Janpen Butsai, Wanpa Wongsaengtham, Wijitra Liaotrakoon — Sat, 30 Dec 2023 00:00:00 +0700

Koranda (Carissa carandas L.), which is a kind of Thai local fruit that received more attention due to its health benefits. This research was aimed to develop the new product of ready to drink Koranda juice mixed with Nata de coco. The active ingredients of the Koranda were investigated. It was done in three different stages of Koranda: raw stage, semi-ripening stage and ripening stage. The result was shown that the maturation stage affected the amount of active ingredients. The ripening stage of Koranda had the highest total soluble solid, total anthocyanin content and total phenolic content9.13 °Brix, 133.59 mg cyanidin/100 g, and 540 mg GAE/100 g, respectively. The raw and semi-ripening stages of Koranda had the highest acidity and vitamin C content which were 3.99% and 45.67 mg/100 ml, respectively. The sensory evaluation of Koranda Juice was also investigated to select the optimal amount of sugar and Nata de Coco. It was found that the optimal amount of sugar and Nata de Coco in Koranda juice were 12% and 10%, respectively. Koranda Juice mixed with Nata de Coco had fiber content 0.02%, citric acid 5.37%, total phenolic content 40.14 mg/100 g, and anthocyanin 27.60 mg/100 g. Furthermore, the microbiology qualities of the product were within the Community Product Standards (Ma-maow Juice TCPS 486/2556).

Multi-compartment Fuel Delivery with Network Flow Model of Transportation

Manop Donmuen, Komkrit Pitirerk — Sat, 30 Dec 2023 00:00:00 +0700

Thailand's fuel transportation business relies mainly on the road because it is a convenient form of transportation. It can deliver all places better than other modes of transport and can meet the needs of customers thoroughly. However, if there are methods that help in planning the fuel delivery management, fast accurate cost calculation and effective as a result, such organizations can reduce the costs incurred from planning the delivery, reduce errors in costing for delivery planning, and the operation time of employees. The research examines the solutions to three types of fuel delivery problems with multi-compartment of trucks. The objective is to propose a network flow model of transportation model for delivering fuel by multi-compartment of trucks, providing the lowest delivery costs. A 30-day sample of the company's data (30 samples) was taken and processed to find an answer to compare it with the current method and the proposed model. The results showed that the proposed model can help to calculate the average cost of 3.411 million baht per day. The average processing time for the solution of 433.20 seconds. While the current method costs an average of 3.493 million baht per day and an average processing time of 4,907.29 seconds. The proposed model provided better results than the current method regarding delivery costs and short processing times.

Free and Forced Vibration Analysis by n-Sided Polygonal Edge-based Strain Smoothed Finite Element for 2D Problem

Kamtornkiat Musiket, Boonchai Phungpaingam, Suthee Piyaphipat — Sat, 30 Dec 2023 00:00:00 +0700

Free and forced vibration analyses performed by polygonal edge-based strain smoothed finite element method is presented. Problem domain is discretized into small n-sided arbitrary polygonal elements. Those elements will be further subdivided into small triangular shape according to polygonal shape edges called smoothing domains. Benchmark problem is a castellated cantilever beam. Fixed support boundary condition is imposed to left edge while downward shear traction is applied on another free ended for forced vibration analysis. Transient vibration analysis also performed using triangular linear time variation. A close-to-exact solutions obtained from finite element employed very fine mesh due to unavailable exact solutions of the example problem will be used for comparison purpose. The first six natural frequencies along with their corresponding mode shapes are investigated and found in good agreement with references. The vertical response in time of selected node for transient analysis also showed in good agreement with reference.

Effects of Dyeing Conditions on the Color Value and Colorfastness of Cotton Yarn Dyed with the Mud from Khon Kaen Province

Suthawadee Wewa, Kajijarus Phiromthamsiri, Suteeluk Kraisuwan — Sat, 30 Dec 2023 00:00:00 +0700

This research aimed to study effects of dyeing conditions on the color and colorfastness of cotton yarn dyed with the mud from Ban Don Makha, Chonnabot Sub-district, Chonnabot District, Khon Kaen Province. Dyeing experiments were conducted using mud content of 100 200 and 300 g per liter of water. Two methods of mud solution preparation used were 1) Mix mud and water then left for 1 hour before dyeing and 2) Mix mud and water then immediately used for dying. After dyeing the color values were measured and the tests for colorfastness to washing, colorfastness to light and colorfastness to abrasion were performed. The results of the study found that after dyeing cotton yarn with the mud, the colors obtained were L* 65.16-69.94, a* 6.09-6.65, b* 12.24-16.73, C* 17.14.-17.93, and h* 68.22-69.77. All dyeing methods yielded the L* a* b* C* and h* values with no significant difference at .05. The colorfastness grades to washing, considered by dE* of color change, were at 2 (poor) to 3 (fair). The colorfastness grades to washing, considered by dE* of color staining, were at 4-5 (good – excellent) for all methods. The colorfastness grades to light were at 4-5 (good – excellent) to 5 (excellent). The colorfastness grades to dry abrasion, considered by dE* of color change, were at 4-5 (good – excellent) to 5 (excellent). And the colorfastness grades considered by dE* of color staining, were at 3 (fair) to 3-4 (fair–good).The colorfastness grades to wet abrasion, considered by dE* of color change, were at 4-5 (good–excellent) to 5 (excellent). And the colorfastness grades, considered by dE* of color staining, were at 3 (fair) to 4 (good). All methods yielded dE* values of colorfastness to washing, to light and to abrasion, with no significant difference at .05. The results of the study pointed out that the optimum condition for dyeing cotton yarn with the mud from Khon Kaen province was using 100 grams of mud per liter of water by Mix mud and water then immediately.

Performance Evaluation of Electrical-Solar Combined Energy Dryer for Nam Dok Mai Mango Drying

Jantana Seelanamtiang, Tawarat Treeamnuk, Krawee Treeamnuk, Kaittisak Jaito — Sat, 30 Dec 2023 00:00:00 +0700

The objective of this research was to evaluate performance of a solar-electrical combined energy dryer by drying Nam Dok Mai mango. The dryer consists of 3 sets of 2x1 m²solar collector, 2 sets of 1500 watts of the finned heater, and a drying chamber size of 0.6x0.6x0.6 m³. Nam Dok Mai mango weight of 4 kg with initial moisture content of 84.44% (wet basis) was dried with drying air temperature of 60, 70, and 80°C and drying air flow rate of 0.034 kg/s until the final moisture content was less than 18% (wet basis). The performance of drying was evaluated by efficiency of solar collector, Specific electrical energy consumption (SEEC) and drying rate. The quality was evaluated by moisture content, color difference, and texture profile consists of hardness, cohesiveness, springiness, and chewiness. The result shown that, drying with temperature of 60°C has the best qualities of dried product with the lowest color difference, optimum texture, with moisture and water activity are up to the industry standard of dried fruit. The solar collector set has highest efficiency of 46.36%, the lowest of the specific electrical energy consumption of 12.57 MJ/kg, which can be save electrical energy of 27.15%

Effect of Free fatty Acid Added in Palm Oil on Viscosity, Cure Characteristics and Mechanical Properties of Carbon Black Filled Natural Rubber Compounds

Siwarote Boonrasri, Chanchira Laorach, Pornchai Rachtanapun — Sat, 30 Dec 2023 00:00:00 +0700

This research studied the carbon black filled natural rubber (NR) incorporated with palm oil contained free fatty acid (oleic acid added of 15% by palm oil weight) or stearic acid as activators were developed and characterized. The effects of the palm oil and stearic acid content (1–7 phr (part per hundred of rubber)) on the advanced natural rubber compounds’ properties were determined by measuring the Mooney viscosities, the scorch time, the curing time, 300% modulus, tensile strength, as well as elongation at break. It was found that the Mooney viscosities of the rubber compound with steric acid were lower than the compound with palm oil while the scorch time and the curing time were longer. As the stearic acid and palm oil in compound increased, elongation at break increased but 300% modulus and tensile strength of vulcanizes trended to decrease. The compound with 3 phr of palm oil displayed good cure and mechanical properties such as 8.15±0.3 minutes of cure time and 24.92±0.4 of tensile strength.

Imitation Milk Product from Water Caltrop

Narathorn Satsue, Nomjit Suteebut — Sat, 30 Dec 2023 00:00:00 +0700

The development of imitation milk products from Water Caltrop was aimed to study the recipes and production processes of imitation milk products from Water Caltrop, to study the changing quality during storage, and to study the nutritional value of this product. The study found that the more significant amount of water used to blend with the Water Caltrop reduced the product's protein content and viscousness. The appropriate amount of Water Caltrop per water was 1: 2.5 (weight: weight). The product has a protein content of 3.03%. The imitation milk from Water Caltrop with a higher amount of xanthan gum results in increased viscousness. The suitable amount of xanthan gum was 0.1 % of the total ingredient. As a result, the product is homogeneous, not separate in layers. Imitation milk product from Water Caltrop was pasteurized at a temperature of 64 ° C for 30 min. As a result, the product can be stored for 9 days at 5±1°C, and the total viable count of microorganisms also passes according to the standard of pasteurized milk. Safe to consume. The developed imitation milk product from Water Caltrop provides 29.22 kcal/100g and the protein, fat, and carbohydrate content were 3.37%, 0.22%, and 3.42%, respectively.

Study on Antioxidant and Antibacterial Activity of Mulberry Leaf Tea Extract Soap and Mulberry Leaf Tea Extract Mixed with Turmeric Soap

Piyawan Phansi, Janejira Sura, Kansuda Duangsrikaew — Sat, 30 Dec 2023 00:00:00 +0700

The objective of this research was to develop glycerin soap products, mulberry leaf tea extract and mulberry leaf tea extract mixed with turmeric soaps, containing herbs of Lopburi province. The physical and other chemical properties of soaps, antioxidant activity tested using DPPH method, and antibacterial activity were studied. Six soap formulations, each of which contained 25 g glycerin soap base, were compared. Three soaps contained varied amount of 10 g/100 mL mulberry tea extract while the others were turmeric powder soap, mulberry tea extract and turmeric powder soap, and the non-herbal soap (control). From the results of the experiment, it was found that the soap had no foreign matter. The color values expressed as L*, a* and b* of the soaps containing mulberry extract were 14.07 ± 1.44 to 19.47 ± 0.14, -0.05 ± 0.14 to 0.80 ± 0.12, and 2.13 ± 0.08 to 3.25 ± 0.40, respectively, while those values of the soap containing turmeric powder were 20.06 ± 1.01, 4.98 ± 0.29, and 6.52 ± 0.26, respectively. The properties of all soaps; pH (9.36 – 9.83), bubble volume (66.33 to 76.67 mL), durability of the bubble (62.33 - 70.67 mL), and erosion percentage (23.09 ± 2.15 to 25.08 ± 1.23 %), were evaluated. The antioxidant activity values of the soaps were in the range of 18.38 ± 0.93 to 53.36 ± 0.39 %, and also expressed as 1.25 ± 0.01 to 3.45 ± 0.11 ascorbic acid equivalents (AAE)/g soap. The herbal-containing soaps had higher antioxidant activity than the non-herbal soap. The soap could inhibit gram-positive bacteria; Bacillus cereus and Staphylococcus aureus.

A Design and Performance Assessment of Mobile Hot and Chill Water Set

Nuttanon Pongpanit, Sittidech Petcharat — Sat, 30 Dec 2023 00:00:00 +0700

This paper aimed to design and test the efficiency of a hot and chill water machine using a condenser and evaporator to make hot and chill water by vapor compression system of which type of refrigerant is R-22. The weight and maneuverability of the machine have been taken into consideration with a total weight of not more than 100 kilograms for ease of movement. The machine is designed to heat no less than 20 liters of hot and chilly water; hot water at a maximum temperature of not less than 50 degrees Celsius, and cold water at a minimum temperature of at least 7 degrees Celsius. The result of the test revealed that the machine can make twenty liters of hot water and 40 liters of cold water as required with a total weight of approximately 85 kilograms. For the performance testing of the prototype to evaluate the utilization patterns of hot and cold water by testing in hot water to cold water ratio of 10 liters/10 liters, 20 /20, 20 /30, and 20 /40 respectively, it was found that the total coefficient of performance (COP) of the average equipment utilization was up to 3.85 at a ratio of 20:20 liters of hot water to cold water. Hot and cold water is obtained at the specified temperature. The prototype has a maximum water heating rate of 0.99 /min. and a water chilling rate of up to 0.73 /min. The minimum energy cost is 0.028 baht/liter.

Effect of Different Tea Process on Antioxidant Capacity and Consumer Acceptance of Doi Saket Purple Rice Leaf Tea

Sureewan Rajchasom, Janyawat Tancharoenrat Vuthijumnonk, Pornsawan Sombatnan — Sat, 30 Dec 2023 00:00:00 +0700

The aim of this research is to study the effect of different tea process of Doi saket purple rice leaf tea on antioxidant capacity and the consumer acceptance. Doi saket purple rice leaf tea were processed in 4 different tea processes which were green tea process, English tea process, Chinese tea process and Oolong tea process. After that, the physical (moisture content and colour (L*, a* and b*) in CIE system, chemical properties (antioxidant capacity) and sensory test of the products were analyzed. The results showed that the moisture content of Doi saket purple rice leaf tea samples from 4 different processes were not over than the standard value (the standard value of moisture content of tea was indicated as 8% by Thai industrial standards institute (TISI)), their moisture content were between 6.46 and 7.59%. It also was found that the different tea processes had a significant effect on the color of both of purple rice leaf tea and tea in term of L*, a* and b* colour at the confidence level of 95% (p<0.05). However, the different tea processes had no significant effect on antioxidant capacity. Purple rice Oolong tea leaf had the highest antioxidant capacity (82.27±1.90%) following by purple rice Green tea leaf, purple rice English tea leaf and purple rice Chinese tea leaf (81.99±0.00%, 81.78±0.76% and 80.79±0.61%, respectively). The customer acceptance was evaluated by sensory test in 4 attributes which were colour, flavour, taste and overall. The sensory analysis result showed that the score of all sample from difference 4 tea processes were slightly to moderately like in all attributes. However, the highest score was found in Oolong tea process which had the score of 7.08±1.21, 6.76±1.53, 6.56±1.76 and 6.78±1.54 in color, odor, taste and overall, respectively.

Tyrosinase Inhibitory Efficiency and Antioxidant Activity of Gac Fruit (Momordica cochinchinensis Spreng.) Extract

Sat, 30 Dec 2023 00:00:00 +0700

This research evaluated the inhibitory efficiency of gac fruit (Momordica cochinchinensis Spreng.) extracts on tyrosinase and antioxidant activity. The results showed that ethanolic extract of aril had the highest tyrosinase inhibitory efficiency (80.57±0.50%), followed by peel extract and seed extract (p<0.05), respectively. The ethanolic extract of aril possessed the strongest tyrosinase inhibition of 1.28 fold compared with that of a standard inhibitor, kojic acid. Water extract of aril revealed the highest content of total phenolic compounds (1.291±0.011 mg GAE/g) and ethanolic extract of seed coat showed the strongest DPPH radical scavenging activity (63.18±0.34%). The inhibitory efficiency on tyrosinase associated with total phenolic content and antioxidant activity of the extract, especially in the ethanolic fraction. Our results can support the development of gac fruit extract for natural whitening products with further clinical study to confirm the efficiency and safety of the extract. It also enhances the economic value and reduces wastes of gac fruit, particularly peel and seed which were underutilized parts of fruit.

Formulation Development of Plum Sauce from Pomelo Juice and Pomelo Pulp

Sat, 30 Dec 2023 00:00:00 +0700

The objective of this research was to develop a recipe for plum sauce from pomelo juice and pomelo pulp. By studying the basic recipe for plum sauce. To study the appropriate amount of pomelo juice in place of water in 4 formulas of plum sauce, namely 0 percent (a controlled formula) 25 50 75 of the total weight of the water ingredients. Then, the appropriate amount of added pomelo pulp in 4 formulas of plum sauce was studied, namely 0, 10, 15, and 20 percent of the total ingredient weight. Then it was evaluated for sensory quality. It was found that the best amount of pomelo juice to replace water in plum sauce was 50% and the best amount of pomelo peel to supplement plum sauce was 15 %. The chemical analysis shows that the developed plum sauce recipe using pomelo juice and pomelo pulp has a moisture content of 28.55%, protein content of 0.27%, fat content of 0.71%, ash content of 1.57%, carbohydrate content of 68.90%, and dietary fiber content of 95% and the pH value is 3.11. As for the physical quality analysis results, it was found that the brightness value (L*), red value (a*), and yellow value (b*) were equal to 31.43, 7.60, 19.47, respectively. The viscosity value Viscosity is equal to 11.0 cP.

Effect of Stone Dust on the Properties of Interlocking Block

Sat, 30 Dec 2023 00:00:00 +0700

This research aimed to study the properties of interlocking block mixed with stone dust in the ratio of 0, 10, 20 and 30 by weight of cement. The ratio of cement to lateritic soil was 1: 6 by weight. The optimum moisture content (OMC) was obtained from the Standard Proctor Test. Square interlocking block formwork of round-flowered type with holes, size 12.5 x 10 x 25 centimeters, was formed by a manual compression molding machine. Conduct tests for the compressive strength, density, and water absorption of interlocking block mixed with stone dust in compliance with the Thai community product standard of interlocking block (TCPS 602-2004). The results of the study found that the use of stone dust of cement in the production of interlocking block resulting in increased the water absorption and density, but the compressive strength were decreased. All mixing ratios of interlocking block have the measured properties in accordance with the TCPS 602-2004 for non-load bearing type. The percentage of displacement of stone dust suitable for the production of interlocking block this time is 30% with compressive strength of 4.36 MPa, density of 1,707 kilograms per cubic meter and absorption of water 253 kilograms per cubic meter, respectively, at a curing life of 28 days.

Product Development of Teriyaki Sauce Fortified with Cassava

Sat, 30 Dec 2023 00:00:00 +0700

The objective of this research was to study the production process of teriyaki sauce fortified with cassava, Rayong 90 variety, to study the physicochemical properties. Study consumer testing and transfer of technology in the development of teri sauce products Yaki fortified with cassava Results of a study of the production process of teriyaki sauce fortified with cassava. At the 0, 20, 30, and 40 percent levels of all ingredients, it was found that the testers accepted the 20 percent level, which is the highest level of liking. Regarding the nutritional value of the product, it was found that teriyaki sauce was fortified with wet tapioca. At the 20 percent level, it was found to have an aw value of 0.97±0.00, a brightness value (L*) of 31.72±0.58, a green value (a*) of 2.17±0.18 and a yellow value (b*) of 3.28±097 and a humidity value. 78.66 percent, 1.08 percent fat, 1.36 percent fiber, 2.29 percent ash, and 3.34 percent protein. From a consumer test of 100 people, it was found that the liking for the product Teriyaki Sauce with Tapioca was added. At the moderate level of liking By rating their preferences for product characteristics. Appearance, color, smell, smell and taste At the moderate level of liking and the results of the technology transfer operation to the 480 cassava farmer community enterprise groups in Khon Buri District and Nong Bun Mak District. Nakhon Ratchasima Province The 45 participants in the training were found to have put their knowledge to good use. and there is satisfaction of service recipients Calculated as 100 percent.