Now showing items 6-10 of 137

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      Determination of moisture content and aflatoxin B1 in corn kernel, pepper and peanut using near-infrared spectroscopy 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      รติพร เอกตาแสง (Silpakorn University, 12/7/2019)
      The objectives of this research were to study the potential of using a near infrared spectroscopy (NIRS) to estimate moisture content (MC) and aflatoxin B1 (AFB 1) in maize, black pepper and peanut as well as the feasibility ...
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      Effect of drying using a greenhouse solar dryer on the quality and bioactive compounds in black galingale (Kaempferia parviflora Wall. ex Baker) 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      จริยา เกวียนวงษ์ (Silpakorn University, 12/7/2019)
                  In this study, the effect of heat treatment on quality, bioactive compounds and antioxidant activities in black galingale rhizomes and drying temperatures and methods on quality, bioactive compounds and antioxidant ...
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      Properties of Emulsion and Emulsion Films from Whey Protein Isolate and Gum Arabic 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      สุชาดา ปานมั่น (Silpakorn University, 12/6/2020)
      Edible film has an application for food packaging and coating by providing a barrier to moisture, oxygen and flavor movement. Protein films exhibit poor water vapor barrier property; therefore, the addition of lipids could ...
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      Effect of corona wind drying on drying kinetics of color and shrinkage of ripe mango​ 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      วิลาวัณย์ จึงมานะกิจ (Silpakorn University, 18/6/2021)
      Corona wind drying is a new drying technology that improves the efficiency of convection drying processes using air as the drying medium, especially hot air drying. The objective of this study was to study the optimum ...
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      Effect of low-pressure superheated steam drying on drying kinetic, color and shrinkage of ripe mango 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      กรชนก ชมพิกุล (Silpakorn University, 18/6/2021)
      Low-pressure superheated steam drying (LPSSD) is one of the most interesting drying methods for fruits and vegetables. In this study, the optimum conditions of hot-air drying (HAD) for productivity (drying kinetics) and ...

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