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การออกแบบกระบวนการผลิตผลิตภัณฑ์ข้าวหุงสุกเร็วพันธุ์ขาวดอกมะลิ 105 ด้วยไมโครเวฟ Thai Agricultural
Sirichai Songsermpong; ฺBenjawan Sanitmacharo; Pornpicha Petchkaewkul.
Process design of quick cooking rice by using microwave has not been studied before. This project used microwave cooking and microwave drying in the process of quick cooking rice production. The white rice (KDML 105) was soaked in water for 1 hour until the moisture content of 30% was reached and then cooked by microwave at 800 Watt for 10 minutes using the rice and water ratio 1:9 until the moisture content was 63%. The cooked rice is dried by a continuous microwave of 1000 Watt, belt speed 6.72*10-3 m/s for 10 rounds. The total time of drying was 14.1 minutes. The final moisture content of quick cooking rice was 12%. The quick cooking rice was rehydrated by soaking in boiling water for 9 minutes or soaking in tap water at room temperature (28 ºC) in 30...
Tipo: Collection Palavras-chave: Process; Quick cooking; White rice; Microwave; Quality; KDML 105; ข้าว; พันธุ์ขาวดอกมะลิ 105; การหุงสุก; ไมโครเวฟ; กระบวนการผลิต; การทำแห้ง; ลักษณะทางกายภาพ; คุณภาพ.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5381
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Soil studies Thai Agricultural
4 ill., 14 tables
Palavras-chave: Corn; Maize; Sorghum; Varieties; Nitrogen fertilizers; Phosphate fertilizers; Soil physics; Soil moisture regime; Soil chemicophysical properties; Soil mineralogy; Soil types; Soil surveys; Growth; Yields; ข้าวโพด; ข้าวฟ่าง; ความอุดมสมบูรณ์ของดิน; ลักษณะทางกายภาพ; การสำรวจดิน; ชุดดิน.
Ano: 1971 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/3762
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