Browsing Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร by Title
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Application of analysis method of material flow cost accounting for reduce the waste of the processing of toasted coconut
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 18/6/2021)The objective of this research is to apply the material flow cost accounting technique to improve the efficiency of crispy coconut production process. Material Flow Cost Accounting (MFCA) is one of the tools for environmental ... -
Application of nir spectroscopy and hyperspectral imaging for classification of anthracnose on mango
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(มหาวิทยาลัยศิลปากร, 2012) -
Comparison of yogurt starter powder preparation by spray dry and freeze dry
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 10/7/2020)The research aimed to compare the yoghurt starter powder production by spray drying and freeze drying. Due to the most fermented milk industries have to use lactic acid bacteria, So they must be imported from other countries ... -
Determination of moisture content and aflatoxin B1 in corn kernel, pepper and peanut using near-infrared spectroscopy
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 12/7/2019)The objectives of this research were to study the potential of using a near infrared spectroscopy (NIRS) to estimate moisture content (MC) and aflatoxin B1 (AFB 1) in maize, black pepper and peanut as well as the feasibility ... -
Determination of moisture content and sugar content in flesh of dried whole longan using near-infrared spectroscopy and hyperspectral imaging techniques
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(มหาวิทยาลัยศิลปากร, 2015)งานวิจัยนี้มีวัตถุประสงค์เพื่อนาเทคนิคสเปกโทรสโกปีอินฟราเรดย่านใกล้ (NIRS) และการถ่ายภาพสเปกตรัม (HSI) ซึ่งเป็นวิธีการที่รวดเร็ว และไม่ทาลายตัวอย่างมาประยุกต์ใช้ในการตรวจสอบปริมาณความชื้นและปริมาณน้าตาลในเนื้อลาไยอบแห้งทั้งผล ... -
Development of Common Calibration Model for Determining Total Sugars to Sucrose Ratio of Osmotic Dehydrated Mango Pineapple and Papaya prior to drying using Near Infrared Spectroscopy
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 17/8/2018)Thailand is a major manufacturer and exporter of dried tropical fruits especially papaya mango and pineapple. The total sugars to sucrose ratio (TS.S-1) of osmotic dehydrated fruit is a crucial parameter, and it has been ... -
Development of Fresh Wheat Noodles Supplemented with Coenzyme Q10
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 17/8/2018)Coenzyme Q10 (CoQ10) is a substance that has nutritional benefits. It is used as a supplement in food products. Therefore, this research aims to study the effects of different forms of CoQ10 on the quality of fresh noodles ... -
Development of Gluten-Free Bread Products from Burzupolo Flour and Burzupopie Flour on Physical and Sensory Quality of Products
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 1/7/2022)The upland rice or local rice is a principal plant ensuring food stability of the community, especially for those living in remote areas or high mountain areas. The upland rice or local rice varieties agriculture, such ... -
Development of Near-infrared spectroscopy method for fructooligosaccharides in functional banana fig syrup
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 12/7/2019)Functional banana fig syrup (FBS) with fructooligosaccharides (FOS) is a product having more marketing chain in Thailand nowadays. FOS was analyzed via high performance liquid chromatography technique (HPLC), the method ... -
Effect of corona wind drying on drying kinetics of color and shrinkage of ripe mango
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 18/6/2021)Corona wind drying is a new drying technology that improves the efficiency of convection drying processes using air as the drying medium, especially hot air drying. The objective of this study was to study the optimum ... -
Effect of dietary fibers on properties of rice and tapioca starches and their application in a Thai steamed dessert (Kanom Chan)
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 17/8/2018)Rice and tapioca starches are raw materials widely used in foods. However, they are high-calories carbohydrates. In addition, the consumers are currently taking care of their own health even more. Thus, adding nutrients ... -
Effect of different species, processing procedure and degree of roasting on volatile compounds production in Thai coffee
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(มหาวิทยาลัยศิลปากร, 2004) -
Effect of drying using a greenhouse solar dryer on the quality and bioactive compounds in black galingale (Kaempferia parviflora Wall. ex Baker)
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 12/7/2019)In this study, the effect of heat treatment on quality, bioactive compounds and antioxidant activities in black galingale rhizomes and drying temperatures and methods on quality, bioactive compounds and antioxidant ... -
Effect of drying using a greenhouse solar dryer on the quality and bioactive compounds in Cassumunar ginger (Zingiber montanum (Koenig) Link ex Dietr.).
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 12/7/2019)The influences of drying conditions including drying temperatures and drying methods on drying behavior, yellow color, curcumin content, essential oil, and antioxidant capacity of cassumunar ginger were investigated. For ... -
Effect of Edible Coating on the Quality Change of Fresh Cut Cabbage During Storage
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 18/6/2021)Fresh-cut cabbage is a minimally processed vegetable having an operation that cause tissue damage, resulting in a rapid deterioration of the product quality during storage. Weight loss, discoloration and microbial growth ... -
The effect of freezing on the osmotic dehydration process and the quality of osmo-air-dried mangoes
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 2/7/2021)This study aimed to investigate the effect of freezing method and storage time on osmotic dehydration, drying behavior, and qualities of osmotic air-dried mango. Mangoes cv. Kaew Kamin with total soluble solids content ... -
Effect of Hydrocolloids on the Qualities of Gluten-Free Breadcrumbs and Application in Chicken Nuggets
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 18/6/2021)Food with breadcrumbs coating is one of a popular worldwide food. However, breadcrumbs is typically made from wheat bread that contains gluten. The patients who suffer from Celiac disease cannot consume food containing ... -
The effect of impregnation method and drying temperature on probiotic fortification of dried jackfruit
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 1/7/2022)The effect of probiotic-impregnation (Lactobacillus casei) methods and drying temperature on viability of L. casei and quality of probiotic-enriched dried jackfruit were examined in this study. Jackfruit bulbs (var. Sithong) ... -
Effect of low-pressure superheated steam drying on drying kinetic, color and shrinkage of ripe mango
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(Silpakorn University, 18/6/2021)Low-pressure superheated steam drying (LPSSD) is one of the most interesting drying methods for fruits and vegetables. In this study, the optimum conditions of hot-air drying (HAD) for productivity (drying kinetics) and ... -
Effect of modified starches on quality attributes of rice crackers
Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหารType: Thesis(มหาวิทยาลัยศิลปากร, 2004)