RSS 1.0Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
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Application of analysis method of material flow cost accounting for reduce the waste of the processing of toasted coconut
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 18/6/2021)The objective of this research is to apply the material flow cost accounting technique to improve the efficiency of crispy coconut production process. Material Flow Cost Accounting (MFCA) is one of the tools for environmental ... -
Effect of low-pressure superheated steam drying on drying kinetic, color and shrinkage of ripe mango
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(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 ... -
Effect of corona wind drying on drying kinetics of color and shrinkage of ripe mango
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(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 ... -
A Study on Analyzing the Supply Chain and Value Chain for Developing the Community Enterprises and One Tambon One Product
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 18/6/2021)The objective of this research is to study supply chain, value chain, and factors affecting the value addition to processed agricultural products of One Tambon One Product (OTOP) entrepreneurs which are the processed fruit ... -
Effect of Edible Coating on the Quality Change of Fresh Cut Cabbage During Storage
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 18/6/2021)Fresh-cut cabbage is a minimally processed vegetable having an operation that cause tissue damage, resulting in a rapid deterioration of the product quality during storage. Weight loss, discoloration and microbial growth ...