Pimpen Pornchaloempong

King Mongkut's Institute of Technology Ladkrabang · Department of Food Engineering

Pomelo fruit pulp mainly is consumed fresh and with very little processing, and its peels are discarded as biological waste, which can cause the environmental problems. The peels contain several bioactive chemical compounds, especially essential oils (EOs). The content of a specific EO is important for the extraction process in industry and in rese...

Citation: Soontornwat, A.; Pongsuttiyakorn, T.; Rakmae, S.; Sritham, E.; Sirisomboon, P.; Pun, U.K.; Krusong, W.; Pornchaloempong, P. Mangosteen Pericarp Processing Abstract: This research comparatively investigates different mangosteen pericarp processing schemes. The experimental pericarp processing schemes were hot air drying (HAD; control), qui...

Spectral pretreatment is essential in enhancing the accuracy of spectroscopy modeling by minimizing noise and systematic errors. Spectra without outlier improve the model's predictability. This study investigates the impact of pretreatment techniques on outlier detection to eliminate from the calibration set which effected predicting moisture conte...

Nepal, primarily an agricultural country, heavily relies on agricultural residue and fuelwood for daily energy requirements. In 2022, total energy consumption was 640 PJ, with traditional sources accounting for 64.17%, and fuelwood comprising 58.53% of total fuel consumption. The estimated potential supply of agricultural residue is 26 million tonn...

This study focuses on the investigation and comparison of combustion characteristic parameters and combustion performance indices between fast-growing trees and agricultural residues as biomass sources. The investigation is conducted through direct combustion in an air environment using a thermogravimetric analyzer (TGA). Additionally, partial leas...

This study investigates the non-destructive analysis of proximate parameters (moisture content, MC; volatile matter, VM; fixed carbon, FC; ash content) in various chipped and ground biomass using a combination of destructive thermogravimetric analysis (TGA) and non-destructive near-infrared spectroscopy (NIRS) with partial least squares regression...

If a non-destructive and rapid technique to determine the textural properties of cooked germinated brown rice (GBR) was developed, it would hold immense potential for the enhancement of the quality control process in large-scale commercial rice production. We combined the Fourier transform near-infrared (NIR) spectral data of uncooked whole grain G...

The models of partial least squares (PLS) regression and artificial neural network (ANN) for evaluation of texture properties of cooked germinated brown rice (GBR) using the Fourier transform near infrared (NIR) spectra of uncooked whole grain combined with data separation methods, spectral pretreatment methods were investigated in this study. The...

The textural qualities of cooked rice may be understood as a dominant property and indicator of eating quality. In this study, we evaluated the precision and sensitivity of a back extrusion (BE) test for the texture of cooked germinated brown rice (GBR) in a production process. BE testing of the textural properties of cooked GBR rice showed a high...

Lignocellulosic biomass, such as Durian Husk, presents a promising alternative to coal for energy production. However, due to its higher moisture content, pretreating the Durian Husk becomes necessary. Moreover, the drying process itself requires energy, which can be optimized by employing the most effective drying method. Therefore, the aim of thi...

The texture properties of cooked rice are a dominant property which can indicate the eating quality. Evaluation of back extrusion (BE) test precision and sensitivity for cooked germinated brown rice (GBR) texture in production process was investigated in this study. BE test on texture properties of cooked GBR rice show high precision of measurement...

Mango and mangosteen are commercially important tropical fruits with a short shelf life. Fruit processing is one of the alternatives to extend the shelf life of these fruits. Purée is one of the processed products of fresh fruit. In this research, the quality of mango and mangosteen purée was analyzed. Titratable acidity (TA) and total soluble soli...

Mango (Mangifera indica L.) ‘Nam Dok Mai Si Thong’ is an important cultivar for export from Thailand. Export mainly takes place via air transport, but for about 2 h at the loading area (tarmac), unit loading devices (ULDs) are exposed to ambient environmental conditions. In this research, the effects of different temperature conditions at the loadi...

This research studied the processing feasibility and quality of the mangosteeen juice for commercialization during storage. Shelf life of freshly mangosteen (Garcinia mangostana L.) juice treated by pasteurization (at 75, 85 and 95°C for 15 seconds) was evaluated in terms of good appearance(stratification), CIE L*, a*, b* values, bulk density, tota...

This paper presents the design and implementation of temperature sensors for drying mangosteen peel. To enhance the performance of temperature sensors in the drying process, Kalman innovation sequences and natural tracking indicators are employed. The natural tracking indicators can be realized by setting the maximum possible product surface temper...

The prediction of dry matter content (DMC) and soluble solids content (SSC) in durian pulp were performed using a small laboratory scale in-line visible and short wave near infrared (Vis-SWNIR) spectroscopic system. The fiber optic diode array spectrometer with a charged coupled device (CCD) detector in a wavelength range of 450−1000 nm was used fo...

As the transportation sector is one of the main emitters of large quantities of pollutions to the atmosphere, industries have been trying to cope with this issue and launch many campaigns or projects to reduce air pollutions. In any industries around the world, an electric vehicle is a part of alternative transportation mode which has recently expe...

To date, different approaches have been applied to measure the internal parameters of mangoes by destructive and non-destructive techniques. Recently, real-time evaluation of the internal parameters has become important assessment for fruits in high demand. This research aims to develop an online prototype system to measure the total soluble solids...

This research studied the process of drying the eggplant using tray dryer with temperatures at 40, 50, 60 and 70ºC, until the moisture content was less than 12% wet basis. The results shown that drying at 40 ºC had highest chlorogenic acid content and bulk density were 2.97 mg/g dry weight and 0.5716, respectively. The air temperature at 70ºC h...

This research analyzes the business feasibility of freeze-dried powdered drink mix from Thai-grown Nam Dok Mai (NDM) mango for exportation to the United States. Since food processing generates large quantities of greenhouse gas emissions which contribute to global warming, the cradle-to-grave environmental impact of the mango powdered mix, specific...

In the seafood industry, a large amount of salt is added to preserve seafood products. During processing, it is necessary to desalt the products for the sake of customers’ health. Unlike a large-scale factory, many small enterprises lack tools and methods for desalting and measuring the efficiency of the desalting process. We have developed a rapid...

Shelf life of freshly Mahachanok mango juice treated by pasteurization (at 66, 70. 8 and 75.8C for 13 second) was evaluated in terms of CIE L * , a * , b * values, chroma C * values, -carotene, ascorbic acid content, pH, total soluble solids (TSS), microbial total plate count and sensory testing. The juice stored at 4 ± 1°C was conducted for 7 we...

This research studied the processing feasibility and quality of the premium mango powder ‘Mahachanok’ for SME business. Freeze-dried mango powder as alternative high quality mango powder. The frozen mango puree was thawed at 4°C for 12 hours. The freeze dry processes to freezing and vacuum drying product within a single chamber. The operation cycle...

This paper presents an onsite learning with training method for undergraduate and graduate students majoring in food engineering and the small and medium entrepreneurs in food industry. A multidisciplinary laboratory fusing with a multi-function mini-factory, called "Factory Classroom," was established by academic staffs from food, agriculture, ind...

In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying...

In this study, the single-stage drying in tray dryer at air temperatures of 40, 50, 60, 70 and 80°C is modelled and investigated. The longan fruits, E-dor variety, are peeled and seeded before testing. The drying rate is significantly influenced by the drying techniques and temperatures. Drying rats are initialized adjustment constant rate periods...

This study evaluated effect of freezing methods on freezing rate and physical qualities of mango flesh before and after thawing. The method of freezing included still air freezing (at -20°C), air blast freezing (at -35°C, velocity 3 m/sec) and Air Blast Combined Vacuum Freezing (at -40°C, were configured core temperature 2 level is -5°C and -10°C)...

The effects of freeze drying conditions on qualiies of dragon fruit (Hylocercus undatus) were investigated. The fruit samples, sliced with peel at 1 cm. thickeness, were used. In this experiment, the freezing and vacuum drying were performed in the single chamber. The operation cycle included rapid freezing on plate freezer which equiped with air b...

Durian (Durio zibethinus Murray) is considered the king of fruit throughout southeast asia. The fruits are seasonal and perishable and there is a need for extending shelf life. This study evaluated effect of freezing methods on physical and sensory qualities of durian flesh with seed. The method of freezing included still air (at-20ºC), air blast (...

The objective of this research was to choose the best technique for quality development to produce dried lemon candy. The candy was dipped into syrup of 65 degree Brix solution.The Lemon was separated for 3 different process's.T he first lemon was dipped in syrup solution of 65 degree Brix for 96 hours without glycerol, The seconds lemon was dipped...

In this study, the evaluation of the salt content of canned sardines in brine using near-infrared spectroscopy with a Fourier transform near-infrared spectrometer in diffuse reflectance mode over a range of 12,500 to 4,000 cm⁻¹ was investigated. The reference salt content of the samples was measured using an autotitrator. The optimum partial least...

This research aimed to determine the salt content of canned sardines in tomato sauce using NIR spectroscopy compared with traditional methods employing an auto-titrator, which are more consuming in terms of time and chemicals used. Scanning of NIR radiation was performed using an FT-NIR spectrometer with a wavenumber range of 12,500-4000 cm(-1) (80...

Mango fruit (Mangifera indica L., cv Nam Doc Mai number 4) of three different sizes, were evaluated for their instrumental texture properties, in accordance with the exporter requirements at commercial harvesting time. The size classification of mangoes was determined by the mass of the fruit. The large size weighed more than 351 g, the medium size...

This study investigates the physical properties of Skipjack tuna (Katsuwonus pelamis), including weight, size, volume, apparent density, surface and projected area and the correlation between these parameters. An analysis of the physical characteristics of the Skipjack tuna suggests that its shape can be broken down into three main sections: the he...

Thai red curry paste contains several herbs and spices well known for their health benefits. The objective of this research was to study the effects of heat treatment on the antioxidant capacity (total phenolic content (TPC) and its antioxidant activity) and colors of Thai red curry paste. The paste was subjected to heat treatment at different temp...

Thai red curry pastes were transformed into powder by two different drying methods: microwave and hot-air drying. The microwave drying was carried out in a microwave oven with output powers of 180, 360 and 540 W and the hot-air drying was carried out at air temperatures of 60, 70 and 80°C. The quality attributes of Thai red curry powder were evalua...

Moisture sorption study was conducted on Thai red curry powder prepared by two different drying methods, viz. microwave and hot-air drying. Moisture sorption isotherms of the red curry powder at 30 °C and water activity in the range of 0.113-0.970 were determined by a static gravimetric method. The isotherms exhibited Type III behaviour. The moistu...

Red curry paste, an essential ingredient in many Thai dishes, contains several herbs and spices well know for their health benefits. For preserving, it was thermally processed in hermitically sealed container. This study aims to find the optimum thermal processing conditions for producing premium quality canned red curry paste. An antioxidant activ...

A preliminary study toward the design of a firmness tester suitable for mango maturity classification was conducted through an experiment consisting of two parts: (1) probe selection, followed by (2) evaluation of the selected probe in mango maturity classification using a texture analyzer. This resulted in a technique based on the firmness of the...

“ปั๊ม” เป็นอุปกรณ์ที่ใช้ในการถ่ายของเหลว ในขั้นตอนต่างๆ ของอุตสาหกรรม ทั้งที่เกี่ยวข้องโดยตรงกับกระบวนการผลิต โดยใช้เป็นอุปกรณ์ลำเลียงผลิตภัณฑ์ระหว่างการผลิต หรือเป็นปั๊มที่ใช้ในส่วนสนับสนุนการผลิต ซึ่งไม่ได้สัมผัสการผลิตภัณฑ์โดยตรง เช่น ในระบบบำบัดน้ำเสีย ถึงแม้ว่าหนังสือเกี่ยวกับปั๊มในอุตสาหกรรมในเมืองไทยมีอยู่แล้วหลายเล่ม แต่เป็นหลักการโดยทั่วไป...

The objective of this research was to explore the possibility in developing a criteria for green soybean (Glycine max variety AGS 292) sorter. Green soybean could be classified into two main categories by its usage; the perfect pods (3-seed pod and 2-big seed pod) contained 47%, the rest was imperfect pods including 2-small seed pod, 1-seed pod, at...

This research project reflects an increased awareness of the need to improve the flow of information on Food Engineering Technology and the current lack of bilingual (English-Thai) dictionary in this field. The dictionary is aimed at tertiary level students. The project involved the compilation of 2,304,640-word corpus of food engineering textbooks...

ABSTRACTA cone frustum is an alternative shape for packaging thermally processed foods that can be useful in modeling the increasing number of microwaveable, ready-to-eat conical-shaped food containers seen on supermarket shelves. Thermal processing in a cone frustum can be optimized by using numerical models for heat transfer to predict temperatur...

ABSTRACTA 2-dimensional energy balance approach was used to model temperature distribution in conduction heated conically shaped bodies. A numerical solution by finite differences to the second order partial differential equation for heat conduction served as basis for the model. The cone was divided into small volume elements. The inner elements w...

Typescript. Thesis (Ph. D.)--University of Florida, 1999. Vita. Includes bibliographical references (leaves 222-227).