Now showing items 1-20 of 154

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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 - เทคโนโลยีอาหาร
      Type: Thesis
      Thanawut PAITHOONWATTANAKIJ; ธนวุฒิ ไพฑูรย์วัฒนกิจ; KANOKWAN KINGPHADUNG; กนกวรรณ กิ่งผดุง; Silpakorn University. Engineering and Industrial Technology (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 ...
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      Application of nir spectroscopy and hyperspectral imaging for classification of anthracnose on mango 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Sawittree Chaiareekitwat; สาวิตรี ชัยอารีกิจวัฒน์ (มหาวิทยาลัยศิลปากร, 2012)
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      Charaterization of fatty acid and triacylglycerol compositions, physicochemical properties and crystallization and melting behavior of coconut testa oil 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      อรพรรณ ศิริจิตร (Silpakorn University, 4/7/2023)
      Virgin coconut oil has been reported to provide many health benefits such as increasing the fat metabolite, having high antioxidant, being anti-cancer and decreasing the chance of having cardiovascular disease. As a result, ...
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      Comparison of yogurt starter powder preparation by spray dry and freeze dry 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Jirapha SASUNUN; จิราภา สาสุนัน; ARUNSRI LEEJEERAJUMNIAN; อรุณศรี ลีจีรจำเนียร; Silpakorn University. Engineering and Industrial Technology (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 ...
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      Crystallization behavior of cocoa butter and illipe butter blends and cocoa butter and illipe stearin blends 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      ชนัณรัศม์ เฉลิมชาติโภคิน (Silpakorn University, 4/7/2023)
      Cocoa butter (CB) is the main fat ingredient in chocolate. Currently, demand for chocolate is increasing while CB production is decreasing because of climate and environmental change, resulting in higher CB prices. Therefore, ...
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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
      Ratiporn EKTASAENG; รติพร เอกตาแสง; Busarakorn Mahayothee; บุศรากรณ์ มหาโยธี; Silpakorn University. Engineering and Industrial Technology (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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      Determination of moisture content and sugar content in flesh of dried whole longan using near-infrared spectroscopy and hyperspectral imaging techniques 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Aleeya Lerdkuson; เอลียาห์ เลิศกุศล (มหาวิทยาลัยศิลปากร, 2015)
      งานวิจัยนี้มีวัตถุประสงค์เพื่อนาเทคนิคสเปกโทรสโกปีอินฟราเรดย่านใกล้ (NIRS) และการถ่ายภาพสเปกตรัม (HSI) ซึ่งเป็นวิธีการที่รวดเร็ว และไม่ทาลายตัวอย่างมาประยุกต์ใช้ในการตรวจสอบปริมาณความชื้นและปริมาณน้าตาลในเนื้อลาไยอบแห้งทั้งผล ...
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      Development of calibration models for rapid determination of the quality in dried vegetables and fruits using Near-infrared spectroscopy (NIRS) 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Chatchamon SRISIRIRAT; ชัชมณฑ์ ศรีสิริรัตน์; BUSARAKORN MAHAYOTHEE; บุศรากรณ์ มหาโยธี; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 25/11/2022)
      Dried fruits and vegetables are one of the products that generate income for Thailand. Dried mangoes, dried longans, dried durians, osmotic dehydrated pineapples, dried bananas are the major exported products. One of ...
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      Development of Common Calibration Model for Determining Total Sugars to Sucrose Ratio of Osmotic Dehydrated Mango Pineapple and Papaya prior to drying using Near Infrared Spectroscopy 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Hathaichanok POONGJUN; หทัยชนก พวงจันทร์; Busarakorn Mahayothee; บุศรากรณ์ มหาโยธี; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 17/8/2018)
       Thailand is a major manufacturer and exporter of dried tropical fruits especially papaya mango and pineapple. The total sugars to sucrose ratio (TS.S-1) of osmotic dehydrated fruit is a crucial parameter, and it has been ...
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      Development of Fresh Wheat Noodles Supplemented with Coenzyme Q10 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Aticha NETRAPUTRA; อธิชา เนตรบุตร; Eakaphan Keowmaneechai; เอกพันธ์ แก้วมณีชัย; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 17/8/2018)
      Coenzyme Q10 (CoQ10) is a substance that has nutritional benefits.  It is used as a supplement in food products. Therefore, this research aims to study the effects of different forms of CoQ10 on the quality of fresh noodles ...
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      Development of Gluten-Free Bread Products from Burzupolo Flour and Burzupopie Flour on Physical and Sensory Quality of Products 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Apitchaya HUANGTHONG; อภิชญา ห่วงทอง; BHUNDIT INNAWONG; บัณฑิต อินณวงศ์; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 1/7/2022)
      The upland rice or local rice is a principal plant ensuring food stability of the community,  especially for those living in remote areas or high mountain areas. The upland rice or local rice varieties agriculture, such ...
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      Development of Near-infrared spectroscopy method for fructooligosaccharides in functional banana fig syrup 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Nareenat PHUANGCHEEN; นารีนาถ พวงจีน; Bhundit Innawong; บัณฑิต อินณวงศ์; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 12/7/2019)
      Functional banana fig syrup (FBS) with fructooligosaccharides (FOS) is a product having more marketing chain in Thailand nowadays. FOS was analyzed via high performance liquid chromatography technique (HPLC), the method ...
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      Effect of Adding Basil seed powder on Gluten-Free Sourdough Bread Made from Rice Flour, Tapioca Starch and Corn Flour 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      ณัฐวุฒิ สิทธานครินทร์ (Silpakorn University, 4/7/2023)
      Sourdough bread has an elastic crumb, a sour taste, and a hard crust. At present, gluten-free sourdough (GFS) bread was developed for celiac patients. However, most of gluten-free foods are prepared from refined flour or ...
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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
      Wilawan CHUNGMANAKIT; วิลาวัณย์ จึงมานะกิจ; TOUCHPONG CHOOSRI; ธัชพงศ์ ชูศรี; Silpakorn University. Engineering and Industrial Technology (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 dietary fibers on properties of rice and tapioca starches and their application in a Thai steamed dessert (Kanom Chan) 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Jarinee PAYAKKACHAT; จาริณี พยัคฆชาติ; EAKAPHAN KEOWMANEECHAI; เอกพันธ์ แก้วมณีชัย; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 17/8/2018)
      Rice and tapioca starches are raw materials widely used in foods. However, they are high-calories carbohydrates. In addition, the consumers are currently taking care of their own health even more. Thus, adding nutrients ...
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      Effect of different species, processing procedure and degree of roasting on volatile compounds production in Thai coffee 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Pornrayab Soonthomkamol; พรระยับ สุนทรกมล (มหาวิทยาลัยศิลปากร, 2004)
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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
      Chariya KWIANWONG; จริยา เกวียนวงษ์; Busarakorn Mahayothee; บุศรากรณ์ มหาโยธี; Silpakorn University. Engineering and Industrial Technology (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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      Effect of drying using a greenhouse solar dryer on the quality and bioactive compounds in Cassumunar ginger (Zingiber montanum (Koenig) Link ex Dietr.). 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Thipharat THAMSALA; ทิพารัตน์ ธรรมสละ; BUSARAKORN MAHAYOTHEE; บุศรากรณ์ มหาโยธี; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 12/7/2019)
      The influences of drying conditions including drying temperatures and drying methods on drying behavior, yellow color, curcumin content, essential oil, and antioxidant capacity of cassumunar ginger were investigated. For ...
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      Effect of Edible Coating on the Quality Change of Fresh Cut Cabbage During Storage 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Supattra SATHIANTEERAPAP; สุพัตรา เสถียรธีราภาพ; DOUNGJAI THIRATHUMTHAVORN; ดวงใจ ถิรธรรมถาวร; Silpakorn University. Engineering and Industrial Technology (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 ...
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      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 - เทคโนโลยีอาหาร
      Type: Thesis
      Supawadee SOMKANE; สุภาวดี สมคะเน; BUSARAKORN MAHAYOTHEE; บุศรากรณ์ มหาโยธี; Silpakorn University. Engineering and Industrial Technology (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 ...


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