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	Provedor de dados Thai Agricultural (5) Autor Pracha Boonyasirikool (5) Chulaluck Charunuch (4) Chowladda Tiengpook (2) Chowladda Teangpook (1) Chulaluk Charunuch (1) Maradee Phongpipatpong (1) Somchai Prabhavat (1) Tavisa Lohana (1) Vayooha Sontes (1) Mais... Palavra-chave Physical properties (3) Extruded snack (2) ข้าวกล้อง (2) คุณสมบัติทางกายภาพ (2) วัตถุดิบ (2) อาหารขบเคี้ยว (2) Black gram flour (1) Brown rice (1) Characteristics (1) Corn (1) Corn extrudates produced (1) Extruder (1) Extrusion process (1) Instant cereal beverage powders (1) Moisture content (1) Mungbean flour (1) Particle size (1) Patumthani 1 (1) Protein content (1) Rice bean snacks (1) Mais... Tipo do documento PhysicalObject (5) Ano 2012 (3) 2003 (2) País Thailand (5) Idioma Inglês (3) Thailandês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última ผลของความชื้นและขนาดอนุภาคของข้าวโพดบดที่มีต่อคุณลักษณะบางประการของผลิตภัณฑ์ที่ได้จากเครื่องเอ็กซ์ทรูดเดอร์แบบสกรูคู่ Thai Agricultural Pracha Boonyasirikool; Maradee Phongpipatpong; Chulaluck Charunuch; Tavisa Lohana; Vayooha Sontes. corotating twin screw extruder was used together with response surface rnethodology to study the effect of feed moisture content and particle size on the characteristics of corn extrudates.The operating conditions were fixed at screw speed 250 rpm, banel temperature 140'C, fecd rate 16 kg/hr. The independent variables were selected at 4 levels (13.62,15.16, 16.66 and lg.llo/o wb) for feed moisture contents and at 5levels (0.18,0.38,0.84, 1.01, 1.35 mm.) for parriclc sizc. Response variables were expansion ratio, bulk density. breaking force, water absorption index and water solubility index. Regression analysis showed that change in all responses for corn extrudates were promoted by feed moisture content rather than partide size of feed. The seconcl ordcr... Tipo: PhysicalObject Palavras-chave: Corn extrudates produced; Characteristics; Particle size; Extruder; Moisture content; อาหารขบเคี้ยว; ผลิตภัณฑ์อาหารเช้า; ข้าวโพดบด; ขนาดอนุภาค; ความชื้น; เครื่องเอ็กซ์ทรูดเดอร์แบบสกรูคู่; วัตถุดิบ; คุณภาพผลิตภัณฑ์. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5125 ศึกษาการทำอาหารขบเคี้ยวจากถั่วนิ้วนางแดงโดยใช้เครื่องคุกเกอร์เอ็กซ์ทรูดเดอร์สกรูคู่ Thai Agricultural Somchai Prabhavat; Pracha Boonyasirikool; Chulaluk Charunuch. Tipo: PhysicalObject Palavras-chave: Rice bean snacks; Mungbean flour; Black gram flour; Rice flour; Wheat flour; Twin screw extruder; Snacks; อาหารขบเคี้ยว; ถั่วนิ้วนางแดง; เครื่องเอ็กซ์ทรูดเดอร์สกรูคู่; แป้งข้าวสาลี; สูตรอาหาร; การทดสอบทางประสาทสัมผัส; การยอมรับของผู้บริโภค. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5238 Physical properties of direct expansion extruded snack in utilization from Thai brown rice Thai Agricultural Chulaluck Charunuch; Pracha Boonyasirikool; Chowladda Tiengpook. Thai brown rice from two varieties (Patumthani 1 and Supanburi 1) were investigated for basic raw materials in the production of direct expansion extruded snack by twin screw extruder at varying feed moisture (13, 15 and 17%) and screw speed (250, 300 and 350 rpm) in a 3 × 3 factorial in randomized complete block design. Results indicated that main factor (feed moisture or screw speed) had significant effect on physical properties of extrudates by showing that reducing feed moisture or increasing screw speed provided more expandable extrudate with higher expansion ratio, lower bulk density, higher water solubility index and broad peak in texture measurements, which similar results in both varieties of brown rice. The appropriate brown rice extruded snack... Tipo: PhysicalObject Palavras-chave: Brown rice; Extruded snack; Physical properties; ข้าวกล้อง; ปทุมธานี 1; สุพรรณบุรี 1; คุณสมบัติทางกายภาพ; วัตถุดิบ; การแปรรูปข้าว; ผลิตภัณฑ์อาหารขบเคี้ยว; กระบวนการเอกซ์ทรูด; เครื่องเอกซ์ทรูเดอร์แบบสกรูคู่; การพัฒนาผลิตภัณฑ์. Ano: 2003 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2628 Physical properties of direct expansion extruded snack in utilization from Thai brown rice Thai Agricultural Chulaluck Charunuch; Pracha Boonyasirikool; Chowladda Tiengpook. Thai brown rice from two varieties (Patumthani 1 and Supanburi 1) were investigated for basic raw materials in the production of direct expansion extruded snack by twin screw extruder at varying feed moisture (13, 15 and 17%) and screw speed (250, 300 and 350 rpm) in a 3 × 3 factorial in randomized complete block design. Results indicated that main factor (feed moisture or screw speed) had significant effect on physical properties of extrudates by showing that reducing feed moisture or increasing screw speed provided more expandable extrudate with higher expansion ratio, lower bulk density, higher water solubility index and broad peak in texture measurements, which similar results in both varieties of brown rice. The appropriate brown rice extruded snack... Tipo: PhysicalObject Palavras-chave: Extruded snack; Thai brown rice; Physical properties; Patumthani 1; Supanburi 1; ขนมขบเคี้ยว; ข้าวกล้อง; คุณสมบัติทางกายภาพ; พันธุ์ปทุมธานี 1; พันธุ์สุพรรณบุรี 1. Ano: 2003 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5258 Using of extrusion process for preparation of instant cereal beverage powders based on corn and soybean Thai Agricultural Chulaluck Charunuch; Pracha Boonyasirikool; Chowladda Teangpook. Preparation of the instant cereal beverage powders based on corn and soybean from extrusion process has been studied. To examine the effect of particle size of corn grit (13, 23 and 33 mesh) and the composition between corn grit and isolated soy protein (84:10, 74:20 and 64:30) on the properties of product and evaluate nutritional value of acceptable product. The results were found that the differences in particle size of corn grit did not have significant effect (p>0.05) on the chemical composition (moisture and protein content) and most of the physical properties of product but the differences in the composition between corn grit and isolated soy protein have significant effect (p≤0.05) on the protein content and the physical properties of product... Tipo: PhysicalObject Palavras-chave: Extrusion process; Instant cereal beverage powders; Corn; Soybean; Protein content; Physical properties; เครื่องดื่มสำเร็จรูปธัญพืช; ข้าวโพด; ถั่วเหลือง; กระบวนการเอ็กทรูชั่น; ปริมาณโปรตีน; คุณสมบัติเชิงกล. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5138 Registros recuperados: 5 Primeira ... 1 ... Última

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