RSS 1.0Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
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IMPLEMENTATION OF SELF-ASSESSMENT EVALUATION FOR PRIMARY GMP TO IMPROVE EFFECTIVENESS OF OPERATIONS: A CASE STUDY OF USING PARABOLIC GREENHOUSE FOR DRIED FRUITS AND VEGETABLES
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 18/6/2021)The objective of this research is to improve effectiveness of operation GMP using self-assessment evaluation for primary GMP of dried fruits and vegetables. The self-assessment evaluation for Primary GMP standard, it is a ... -
Effect of Hydrocolloids on the Qualities of Gluten-Free Breadcrumbs and Application in Chicken Nuggets
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 18/6/2021)Food with breadcrumbs coating is one of a popular worldwide food. However, breadcrumbs is typically made from wheat bread that contains gluten. The patients who suffer from Celiac disease cannot consume food containing ... -
Effects of Low Pressure Hot Air Drying on Drying Kinetics, Color changes, Shrinkage and Rehydration of Dried Ripe Mangoes
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 18/6/2021)Objective of this research is to develop a new drying method under the concept of combining the advantages of using two drying media, hot air and vacuum, called low pressure hot air drying (LPHAD). The LPHAD was compared ... -
The effect of freezing on the osmotic dehydration process and the quality of osmo-air-dried mangoes
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 2/7/2021)This study aimed to investigate the effect of freezing method and storage time on osmotic dehydration, drying behavior, and qualities of osmotic air-dried mango. Mangoes cv. Kaew Kamin with total soluble solids content ... -
Comparison of yogurt starter powder preparation by spray dry and freeze dry
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 10/7/2020)The research aimed to compare the yoghurt starter powder production by spray drying and freeze drying. Due to the most fermented milk industries have to use lactic acid bacteria, So they must be imported from other countries ...