Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Ampawan Tansakul"'
Autor:
Ampawan Tansakul
Publikováno v:
Maejo International Journal of Science and Technology, Vol 1, Iss special issue, Pp 27-37 (2008)
The main objective of this research was to study the effects of processing conditions, i.e. cooling medium temperature (-6, -12 and -18C) and scraper blade rotational speed (50, 100 and 150 rpm) on the freeze concentration of lime juice. The initi
Externí odkaz:
https://doaj.org/article/065e3762908f49b9aa358d67e674c9a0
Autor:
Ampawan Tansakul, Tipaporn Ngamna
Publikováno v:
ASEAN Journal on Science and Technology for Development, Vol 17, Iss 2, Pp 51-64 (2000)
Modelling Heat Transfer in Cooked Tuna During Cooling
Externí odkaz:
https://doaj.org/article/1e527c1d9fde47779ea61f8907b6e3dc
Autor:
Apiradee Uthairatanakij, Pathompong Penchaiya, Ampawan Tansakul, Sirichai Kanlayanarat, Varit Srilaong, L.M.M. Tijskens
Publikováno v:
Postharvest Biology and Technology, 159
Postharvest Biology and Technology 159 (2020)
Postharvest Biology and Technology 159 (2020)
‘Namdokmai Sithong’ mangoes, grown in carbon paper bags, are harvested at commercial maturity. As chlorophyll is virtually absent, they have a yellow skin colour changing only slightly during fruit ripening. This special characteristic, i.e., the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8628486a6879f788107e0c0a10d20704
https://research.wur.nl/en/publications/modelling-quality-and-maturity-of-namdokmai-sithong-mango-and-the
https://research.wur.nl/en/publications/modelling-quality-and-maturity-of-namdokmai-sithong-mango-and-the
Publikováno v:
Applied Science and Engineering Progress. 12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::270bd4a8e07bc612af70c901ff75c9bf
https://doi.org/10.14416/j.asep.2019.02.002
https://doi.org/10.14416/j.asep.2019.02.002
Publikováno v:
Journal of Food Science and Technology. 51:3594-3608
Shiitake mushrooms were dehydrated by two different drying methods, i.e., microwave-vacuum drying (MVD) and microwave-vacuum combined with infrared drying (MVD + IR). MVD was operated at microwave powers of 56, 143, 209 and 267 W under absolute press
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4fec2d12c22292664c48efd3bbef6efc
https://doi.org/10.1007/s13197-012-0888-4
https://doi.org/10.1007/s13197-012-0888-4
Autor:
Ampawan Tansakul, Rotjarek Lumyong
Publikováno v:
Journal of Food Engineering. 87:91-98
The effects of moisture content (30–90% wet basis) and temperature (50–80 °C) on thermal properties of straw mushroom were studied. Specific heat was measured by a differential scanning calorimeter (DSC) while the bulk thermal conductivity was m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4fb2097ba2b4d80670d69936eecb9e4
https://doi.org/10.1016/j.jfoodeng.2007.11.016
https://doi.org/10.1016/j.jfoodeng.2007.11.016
Publikováno v:
Food Research International. 40:923-930
To calculate the slowest heating point and optimum cooking time of whole chicken cooking in hot water, a 2-dimensional heat transfer model was developed to predict temperature profile and history of the chicken cooked in hot water at 85, 90 and 95 °
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ceff7b1983e45986584ed106f80ee6e
https://doi.org/10.1016/j.foodres.2007.03.005
https://doi.org/10.1016/j.foodres.2007.03.005
Publikováno v:
Journal of Food Science. 72:E042-E047
Inputs for ANN (multihidden-layer feed-forward artificial neural network) models were drying time (t(i + 1)), initial temperature (T0), moisture content (MC0), microwave power, and vacuum pressure. The outputs were temperature (T(i + 1)) and moisture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7169c6c340f6d28c055e266dff1951a1
https://doi.org/10.1111/j.1750-3841.2006.00220.x
https://doi.org/10.1111/j.1750-3841.2006.00220.x
Autor:
A. Uthairatanakij, L.M.M. Tijskens, Ampawan Tansakul, P. Penchaiya, S. Kanlayanarat, V. Srilaong
Publikováno v:
Acta Horticulturae 1091 (2015)
Acta Horticulturae, 1091, 261-266
Acta Horticulturae, 1091, 261-266
Firmness and colour of Thai mango (‘Nam Dok Mai Si-Thong’) were assessed (firmness at two opposite sides) at regular intervals during storage at 13°C for 14 days, followed by storage at 28°C for another 8 days. The mangoes were individually lab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::313d1363e7768613491ad808f3739d74
https://research.wur.nl/en/publications/dynamics-of-firmness-and-colour-of-thai-mango-cultivar-nam-dok-si
https://research.wur.nl/en/publications/dynamics-of-firmness-and-colour-of-thai-mango-cultivar-nam-dok-si
Autor:
Ampawan Tansakul, L.M.M. Tijskens, Varit Srilaong, Sirichai Kanlayanarat, P. Penchaiya, Apiradee Uthairatanakij
Publikováno v:
Acta Horticulturae, 1088, 73-78
Acta Horticulturae 1088 (2015)
Acta Horticulturae 1088 (2015)
Thai mango âNam Dok Mai Si-Thongâ has an attractive golden yellow skin colour even in immature fruit, not ready for consumption. Firmness becomes an important quality attribute to assess the ripening stage of the fruit during storage. In th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::396ce85a81979cb9d338c374e8e432eb
https://research.wur.nl/en/publications/measurement-of-mango-firmness-by-non-destructive-limited-compress
https://research.wur.nl/en/publications/measurement-of-mango-firmness-by-non-destructive-limited-compress