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	Provedor de dados Thai Agricultural (4) Autor Kunya Cheaupun (2) Jaitip Wanitchang (1) Janrung Maunpoo (1) Monticha Thung-ngern (1) Natdanai Fafaungwithayakul (1) Padungsak Wanitchang (1) Parichat Hongsprabhas (1) Piangkhwan Wanitchang (1) Pranee Maneenin (1) Sa-ang Chairin (1) Sunantha Wongpiyachon (1) Suptra Suwanthada (1) Teerarat Likitwattanasade (1) Wacharee Sukwiwat (1) Mais... Palavra-chave ข้าวเปลือก (4) Brown rice (1) Bulk material (1) Cereals (1) Chemical properties (1) Community (1) Grain loses (1) High temperature (1) Inspection system (1) KDML 105 (1) Microwave (1) Milled rice (1) Milling recovery rate (1) Moist paddy (1) Molecular structure (1) Paddy aging (1) Paddy rice (1) Paddy storage (1) Pathum Thani province (1) Physical properties (1) Mais... Tipo do documento Collection (3) PhysicalObject (1) Ano 2013 (1) 2012 (2) 2011 (1) País Thailand (4) Idioma Thailandês (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última การพัฒนาวิธีการประเมินคุณภาพข้าวเปลือกชื้นภายใต้ระบบตรวจสอบคุณภาพ Thai Agricultural Suptra Suwanthada; Kunya Cheaupun; Sa-ang Chairin. Development on quality evaluation methodology of moist paddy aimed to develop rapid and accurated technologies for moist paddy quality evaluation was comprised of 3 activities, as 1. Comparative of moist paddy in various levels of impurities. 2. Comparison of milling recovery rate in brown rice and milled rice. 3. Development on rapid milling recovery testing methodology. The moist paddy from Phitsanulok, Phichit, Sukhothai, Kamphangphet and Uttaradit farmer field were sampled. The sample no.1-63 were harvested from June to early October,2009. The sample no. 64–107 and 108–170 were harvested from late October 2009 to January 2010 and March to July 2010. The moisture content was investigated with moisture tester, Kett PM-400, and oven method, 130 o C 2 hrs.... Tipo: Collection Palavras-chave: Paddy rice; Inspection system; Quality evaluation; Moist paddy; Milling recovery rate; Brown rice; Milled rice; Microwave; ข้าวเปลือก; ระบบตรวจสอบคุณภาพ; การประเมินคุณภาพ; ความชื้้นของข้าวเปลือก; อัตราการแปรสภาพ; คุณภาพการสี; ไมโครเวฟ. Ano: 2011 URL: http://anchan.lib.ku.ac.th/agnet/handle/123456789/3106 ผลของการบ่มข้าวเปลือกที่อุณหภูมิและความชื้นสัมพัทธ์สูงต่อความหนืดและโครงสร้างโมเลกุลขององค์ประกอบในแป้งข้าวเหนียวและแป้งข้าวเจ้า Thai Agricultural Parichat Hongsprabhas; Natdanai Fafaungwithayakul; Teerarat Likitwattanasade. This study investigated the influences of paddy aging at 60 C and 70% relative humidity for 5 days on pasting properties of rice flours and molecular structures of major constituents in rice grain. The rice cultivars investigated included waxy rice Sanpah-Tawng 1 (SPT1), which contained 1.3% amylose and 8.3% protein. Non-waxy rice paddies; namely Pathum Thani 1 (PTT1), which had 14.1% amylose and 6.7% protein, as well as and Leuang Pratew 123 (LPT123), which contained 28.6% amylose and 9.6% protein, were also investigated. Paddy aging significantly changed the RVA pasting characteristics of rice flour pastes from all cultivars investigated (p<0.05). All aged rice flour pastes had higher final viscosity than that of new rice flour paste. Fourier... Tipo: Collection Palavras-chave: Paddy aging; Molecular structure; Protien; Rice flour; High temperature; Relative humidity; Viscosity; ข้าวเปลือก; การบ่ม; โครงสร้างโมเลกุล; โปรตีน; แป้งข้าว; อุณหภูมิ; ความชื้นสัมพัทธ์; ความหนืด. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5327 สมบัติทางกายภาพและเคมีของข้าวปทุมธานี 1 และพิษณุโลก 2 ระหว่างการเก็บรักษา Thai Agricultural Kunya Cheaupun; Sunantha Wongpiyachon; Wacharee Sukwiwat; Pranee Maneenin; Janrung Maunpoo; Monticha Thung-ngern. Paddy storage may cause considerable losses and changes in quality of rice. The objective of this study is to determine changes in some physical and chemical properties of rice grains during storage. The experiment was conducted at Pathumthani Rice Research Center during May 2012 – January 2013. PTT1 variety was used for low amylose rice, and PSL2 for high amylose. Samples were taken and stored in 2 kg woven plastic sack at room temperature. The PTT1 and PSL2 samples were stored for 8 and 6 months, respectively. Changes in the physical and chemical properties of rice grains were observed. The paddy samples increased in percentage of head rice, yellow grains and fat acidity, while whiteness of milled rice decreased. But amylose content and percentage of... Tipo: PhysicalObject Palavras-chave: Rice; Rice grains; Paddy storage; Postharvest; Quality; Physical properties; Chemical properties; Pathum Thani province; ข้าวเปลือก; เมล็ดข้าว; พันธุ์ปทุมธานี 1; พันธุ์พิษณุโลก 2; การเก็บรักษา; วิทยาการหลังการเก็บเกี่ยว; คุณภาพเมล็ดข้าว; สมบัติทางกายภาพ; สมบัติทางเคมี; การเปลี่ยนสี; ความเป็นกรดของไขมัน; ปริมาณอมิโลส; จ.ปทุมธานี. Ano: 2013 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5658 ไซโลน็อคดาวน์เพื่อชุมชน Thai Agricultural Jaitip Wanitchang; Padungsak Wanitchang; Piangkhwan Wanitchang. Tipo: Collection Palavras-chave: Silos; Bulk material; Rice storage; KDML 105; Grain loses; Community; Cereals; ข้าวเปลือก; พันธุ์ขาวดอกมะลิ 105; การเก็บรักษาข้าว; การสูญเสียของเมล็ดพืช; ชุมชน; ไซโลน็อคดาวน์; ฉางเก็บเมล็ดพืช. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5369 Registros recuperados: 4 Primeira ... 1 ... Última

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