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Kamphaeng Phet, Thailand

Ummartyotin S.,Thammasat University | Pechyen C.,Thammasat University | Toommee S.,Kamphaeng Phet Rajabhat University
Russian Journal of Applied Chemistry | Year: 2016

ZnO was successfully prepared by the conventional synthetic route. Polyvinylpyrrolidone was used as soft-template to synthesize ZnO with controllable size and shape. It was found that ZnO was synthesized with average crystal size of 49 nm, as reported by an X-ray diffraction experiment. Scanning electron microscopy and transmission electron microscopy confirmed the hexagonal shape of the as-synthesized ZnO. The thus prepared ZnO colloidal particles exhibited numerous opportunities for numerous applications. © 2016, Pleiades Publishing, Ltd. Source


Kreungngern D.,Kamphaeng Phet Rajabhat University | Chaikham P.,Phranakhon Si Ayutthaya Rajabhat University
International Food Research Journal | Year: 2016

This work purposed to evaluate the qualities of Chao Kuay (Mesona procurebens Hemsl.) jelly combined with 3% and 6% (w/v) of different gelling agents including potato flour (commercial formula or control group), agar and carrageenan. Rheological behaviors, textural profiles, color parameters and sensory attributes of the products were determined. In this study, we found that types and levels of gelling agents had a significant effect on the qualities of Chao Kuay jelly. Color parameters indicated that jelly mixed with 3% potato flour was apparently darker than the other batches. The gel had a medium density of branched-structure, indicating by the viscoelastic behaviors. From textural properties and sensory scores, the results confirmed that 3% potato flour addition could be appropriate to ensure the good gel qualities for Chao Kuay jelly production. Source


Chaikham P.,Phranakhon Si Ayutthaya Rajabhat University | Kreungngern D.,Kamphaeng Phet Rajabhat University | Apichartsrangkoon A.,Chiang Mai University
International Food Research Journal | Year: 2013

The effect of microwave radiation densities (100 and 300 W) and hot air velocities (5 and 10 m/s) on the physical and biochemical properties as well as consumer acceptability of dried longan fleshes was investigated. It was found that the moisture in the longan dried by microwave-air convective oven was displaced faster than the traditional drying. The firmnesses of longan dried at 300 W were higher than those in longan dried at 100 W. The loss of lightness (L parameter) or the increase of redness (a* parameter) in longan dried at 300 W could be associated with the increase of Maillard browning and caramelization reactions. Lowest microwave power density could be preserved total phenolic compounds, gallic acid and ellagic acid in the products greater than conventional- and high microwave power-drying techniques. Panelists were most satisfied with sensory qualities of the dried longan using microwave power 100 W with air velocity 5 and 10 m/s. It was concluded that drying at 100 W and air velocity 5 m/s was acceptable for the production of dried longan fleshes. Source


Moonchai S.,Chiang Mai University | Rakpuang W.,Kamphaeng Phet Rajabhat University
Modelling and Simulation in Engineering | Year: 2015

This paper presents a modified grey model GMC(1,n) for use in systems that involve one dependent system behavior and n-1 relative factors. The proposed model was developed from the conventional GMC(1,n) model in order to improve its prediction accuracy by modifying the formula for calculating the background value, the system of parameter estimation, and the model prediction equation. The modified GMC(1,n) model was verified by two cases: the study of forecasting CO2 emission in Thailand and forecasting electricity consumption in Thailand. The results demonstrated that the modified GMC(1,n) model was able to achieve higher fitting and prediction accuracy compared with the conventional GMC(1,n) and D-GMC(1,n) models. © 2015 Sompop Moonchai and Wanwisa Rakpuang. Source


Pichaiyongvongdee S.,Suan Dusit Rajabhat University | Rattanapun B.,Kamphaeng Phet Rajabhat University | Haruenkit R.,King Mongkuts University of Technology Thonburi
Kasetsart Journal - Natural Science | Year: 2014

Pomelo (citrus grandis (L.) Osbeck) is one of the popular Thai fruits, which is well known for having high antioxidant properties. The total polyphenol content and antioxidant properties (1,1 diphenyl-1-picrylhydrazyl, DPPH) and ferric reducing antioxidant power (FRAP)) were determined in seven of the many pomelo cultivars growing in Thailand—namely, Kao Numpueng (KNP), Thong Dee (TD), Kao Paen (KP), Kao Yai (KY), Tha Knoi (TK), Pattavee (PV) and Kao Tanggwa (KTG). Different parts of the fruit tissue consisting of flavedo, albedo, segment membranes and seeds, were tested. The results indicated that the total polyphenol content was highest in the seeds in all cultivars (3,108.78–4,957.97 μg.g-1), while for the other parts, the ranking in decreasing order was albedo (1,176.58–3,384.81 μg.g-1), flavedo, (1,096.27–2,163.63 μg.g-1) and segment membranes (825.68–2,266.66 μg.g-1), respectively. The antioxidant properties (DPPH) were highest in the seeds, while for the other parts, the ranking in decreasing order was albedo, flavedo and segment membranes. By cultivar, Thong Dee (TD) produced the highest total polyphenol content and antioxidant properties (DPPH and FRAP) in the flavedo and seeds. Tha Knoi (TK) had the highest total polyphenol content and antioxidant properties (DPPH and FRAP) in the albedo and segment membranes. Kao Tanggwa (KTG) had the highest antioxidant properties (DPPH) in the seeds. A linear relationship between the total polyphenol content and the DPPH has a coefficient of determination (R2) of 0.702, and for FRAP the R2 was 0.659. Thus, edible tissues of pomelo could be a source of bioactive compounds which is high in antioxidant properties and suitable for industrial processing. © 2014 Kasetsart J. (Nat. Sci.) All rights received. Source

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