ประสิทธิภาพการเก็บกักอุณหภูมิของถุงประคบบรรจุธัญพืชตระกูลถั่วเพื่อการประยุกต์ใช้ในการแพทย์แผนไทย

Pacharamon  Soncharoen; Adisak  Sumalee; Suthasinee  Sanguanphokai; Pachara Tritipthanakul; Panchan  Pajantasan; Ashirkrit  Vasetthirangsi; Vira  Nindam; Ampa Konsue

Authors

Pacharamon Soncharoen Thai Traditional Medicinal Research Unit, Division of Applied Thai Traditional Medicine, Faculty of Medicine, Mahasarakham University
Adisak Sumalee Health Science Program, Sukhothai Thammatirat Open University
Suthasinee Sanguanphokai ELE (THAILAND) CO., LTD.
Pachara Tritipthanakul ELE (THAILAND) CO., LTD.
Panchan Pajantasan ELE (THAILAND) CO., LTD.
Ashirkrit Vasetthirangsi AMATA OSOT CO., LTD.
Vira Nindam Thai Traditional Medicinal Research Unit, Division of Applied Thai Traditional Medicine, Faculty of Medicine, Mahasarakham University
Ampa Konsue Thai Traditional Medicinal Research Unit, Division of Applied Thai Traditional Medicine, Faculty of Medicine, Mahasarakham University

Keywords:

Heat therapy, Legumes, Heat retention, Thai Traditional medicine, Specific heat capacity, Thermal radiation

Abstract

Heat therapy is a highly effective treatment modality in Thai traditional medicine, primarily used to alleviate musculoskeletal discomfort, joint diseases, and circulatory system conditions. This study aimed to assess the thermal retention efficacy of hot compress bags made from locally sourced legume grains in Northeast Thailand. Seven varieties of legumes were chosen: mung bean, cowpea, soybean, hyacinth bean, jicama bean, peanut, and kidney bean. Each was combined with mung beans in a 1:1 ratio, amounting to 200 grams per cotton bag. Heat treatment was conducted using an 850-watt microwave for 2 minutes, with temperature readings taken every minute over a total duration of 15 minutes. The experiment was conducted nine times and examined with descriptive statistics and one-way ANOVA. The mung bean-cowpea mixture exhibited exceptional heat retention, starting at 68.00±0.70°C and concluding at 37.33±1.41°C, indicating a mere 45.1% heat loss. This combination sustained a therapeutic temperature range of 40-45°C for 12.5 minutes, which is ideal for physiotherapy applications. Statistical analysis indicated significant differences (p < 0.05) among the different legume combinations. This research demonstrates the potential of legume grains as effective heat retention media for hot compress bags in Thai traditional medicine applications, thereby adding value to local agricultural products.

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