Consulta: subjectFacets:"การกดอัดเป็นรูป"
Registros recuperados: 2
Data/hora: 10/06/2024 07:48:58

Pasting properties of modified corn grit from extrusion process
Provedor de dados: 106
Autores: Nipat Limsangouan; Sunaree Thamkrasae; Phisamai Srichayet; Kassamaporn Puntaburt; Chulaluck Charunuch.
Effect of extrusion conditions on pasting properties (Cold peak (I), Raw peak, Hold,  Breakdown, Final viscosity, Set back, Peak time and Cold peak (II)) of modified corn grit from extrusion process were investigated using Rapid Visco Analyzer (Software: Thermocline for windows Version 2.1 with extrusion profile method). A co-rotating twin screw extruder was used for modified corn grit with three operating factor such as particle size (250, 500 and 600 μm), feed moisture content (14, 16 and 18%) and screw speed (300, 350 and 400 rpm). Increasing feed moisture content results in extrudates with a higher pasting viscosity, but otherwise increasing screw speed shows with a lower response. Particle size has a slightly effect for this experiment.  All of...
Tipo: PhysicalObject
Palavras-chave: Corn grit; Pasting properties; Extrusion; ข้วโพดบดหยาบ; การกดอัดเป็นรูป; สมบัติความหนืด; อุณหภูมิ.
Ano: 2009
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5257

Optimization of functional egoma (Perilla flutescens var. flutescens) leaf snack production
Provedor de dados: 106
Autores: Nipat Limsangouan; Chulaluck Charunuch; Seiichiro Isobe.
Optimization condition for egoma leaf snack production was investigated using response surface methodology. A central composite  design with four independent variables: screw speed; feed rate; moisture content and egoma leaf content was use to study the response variables. A second-degree equation for independent and response variables was computed and used to create the contour and surface plot graphs. The screw speed at 215 rpm, feed rate of 43.1 g/min, moisture content at 14.1 % and egoma leaf content of 3.0 % were suitable to make egoma leaf snack with the responses as 2.20 ± 0.08 (expansion ratio);  0.48 ± 0.01 g/ml (bulk density);  3451 ± 207 g (hardness); 9.80 ± 3.90 (crispness); 0.25 ± 0.02 mmol Trolox/g  (antioxidant activity); 3.02  ± 0.25 mg...
Tipo: PhysicalObject
Palavras-chave: Egoma leaf; Snack; Optimization; Functional food; Extrusion; ผลิตภัณฑ์อาหารเสริมเพื่อสุขภาพ; อาหารขบเคี้ยว; การกดอัดเป็นรูป; งาขี้ม้อน; ใบ; คุณสมบัติทางกายภาพ; คุณสมบัติเชิงหน้าที่.
Ano: 2009
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5260