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Journal Article 2019

Autor: Udomkun, Patchimaporn Innawong, B. Jeepetch, K.

This study aimed to investigate the feasibility of using the computer vision system (CVS) for monitoring color and surface oil content of durian chips during post-frying cooling. The results revealed the browning index values increased with cooling time, while surface oil content decreased. A hig...

Enlace original: https://cgspace.cgiar.org/handle/10568/101515

Investigación en Agricultura
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Udomkun, Patchimaporn ,  Innawong, B. ,  Jeepetch, K. ,  [Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying] ,  Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying
Journal Article 2018-09

Autor: Udomkun, Patchimaporn Innawong, B. Njukwe, E.

The feasibility of vacuum frying technology to produce high quality banana chips with lower oil absorption and better flavor and color was investigated. The effects of three frying temperatures (120, 130, and 140C) and three vacuum pressures (21.3, 31.3, and 41.3 kPa) were studied. The quality o...

Enlace original: https://cgspace.cgiar.org/handle/10568/103518

Investigación en Agricultura
Enlace permanente

Udomkun, Patchimaporn ,  Innawong, B. ,  Njukwe, E. ,  [Effect of vacuum frying conditions on physico-chemical properties of banana chips] ,  Effect of vacuum frying conditions on physico-chemical properties of banana chips
Journal Article 2018

Autor: Udomkun, Patchimaporn Innawong, B. Niruntasuk, K.

This study aimed to classify the degree of adulteration of Pathumthani 1 in Khaw Dok Mali (KDML) 105 rice during up to 5 months’ storage. KDML 105 was mixed with Pathumthani 1 at seven different ratios (100:0, 95:5, 92:8, 90:10, 85:15, 80:20, and 0:100, w/w). The electronic nose (E-nose) was used...

Enlace original: https://cgspace.cgiar.org/handle/10568/96157

Investigación en Agricultura
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Udomkun, Patchimaporn ,  Innawong, B. ,  Niruntasuk, K. ,  [The feasibility of using an electronic nose to identify adulteration of Pathumthani 1 in Khaw Dok Mali 105 rice during storage] ,  The feasibility of using an electronic nose to identify adulteration of Pathumthani 1 in Khaw Dok Mali 105 rice during storage
Journal Article 2018-11

Autor: Udomkun, Patchimaporn Innawong, B. Jumrusjumroendee, N.

The efficacy of cellulose paper consolidated with cellulose acetate and mixed adsorbents (bentonite: activated clay: celite = 37.5: 50: 12.5 g with 1 g citric acid/100 g mixed adsorbents) on the physico-chemical properties of oil was evaluated during deep-fat frying of chicken nuggets for 7 days....

Enlace original: https://cgspace.cgiar.org/handle/10568/96112

Investigación en Agricultura
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Udomkun, Patchimaporn ,  Innawong, B. ,  Jumrusjumroendee, N. ,  [Cellulose acetate and adsorbents supported on cellulose fiber extracted from waxy corn husks for improving shelf life of frying oil] ,  Cellulose acetate and adsorbents supported on cellulose fiber extracted from waxy corn husks for improving shelf life of frying oil
Journal Article 2018-09-27

Autor: Udomkun, Patchimaporn Innawong, B.

The objective of this study was to investigate the influence of various pre‐treatments on the physicochemical and sensory characteristics of vacuum‐fried (VF) banana chips (120°C, 41.3 kPa) and consequently compare them to atmospheric‐fried (AF) banana chips (170°C). Pre‐treatments comprised of o...

Enlace original: https://cgspace.cgiar.org/handle/10568/97567

Investigación en Agricultura
Enlace permanente
Udomkun, Patchimaporn ,  Innawong, B. ,  [Effect of pre-reatment processes on physicochemical aspects of vacuum-fried banana chips] ,  Effect of pre-reatment processes on physicochemical aspects of vacuum-fried banana chips
Journal Article 2019-03-24

Autor: Udomkun, Patchimaporn Niruntasuk, P. Innawong, B.

The impact of far‐infrared and conventional heaters on heat distribution and physicochemical qualities of chicken nuggets and frying medium were investigated. For chicken nuggets, moisture content, fat content, color (L*, a*, and b*), and texture characteristics were determined, while free fatty ...

Enlace original: https://cgspace.cgiar.org/handle/10568/101300

Investigación en Agricultura
Enlace permanente
Udomkun, Patchimaporn ,  Niruntasuk, P. ,  Innawong, B. ,  [Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium] ,  Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium

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