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Preface - kmutt

Preface - kmutt

KMUTT Annual Research

KMUTT Annual Research Abstracts 2005 Starch Technology (BioThailand 2005), November 4-5, 2005, Queen Sirikit National Convention Center, Bangkok, Thailand, p. 352 The pasting properties of rice starch following storage of the grain for up to 7 months were investigated. The significant difference of the color of the milled rice was shown in the rice during storage. The data confirm that viscograms from samples stored at 25°C and 37 °C provide a valid comparison of the effects of aging on pasting behaviour. It was found that gel consistency of rice starch decreased with time of storage from 95.33 to 82.33 and 95.33 to 69.67 mm for rice storage at 25 °C and 37 °C; respectively, and gel consistency value of the rice stored at 25 °C were higher than that of the rice stored at 37 °C. Setback and final viscosity of rice starch pastes generally increased with both temperature and time of storage. Fresh starch paste exhibited lower peak viscosity (Vp). Vp of rice starch of the rice stored at both temperature increased after storage after that peak viscosity pastes slowly gradually increased. However, peak viscosity (Vp) of rice starch of rice stored at 25°C increased from 195.97 to 278.88 RVU with time of storage and higher than that of rice stored at 37°C increasing from 195.97 to 309.79 RVU. Pasting temperature ranged from 78.39 to 71.17°C and 78.39 to 69.89°C for rice stored at 25°C and 37°C, respectively. Storage led to a gel consistency value in milled rice and the decline was greater at 37°C than at 25 °C storage. This study suggested relationship between pasting characteristics and storage time of milled rice cv. Khaw DokMali. Thus it might be indicated that temperature appears as a key comnonent in the aging process. IC-267 PHYSICAL AND PASTING PROPERTIES OF BROWN RICE STARCH DURING STORAGE Lamul Wiset, Songsin Photchanachai, Jirasak Kongkiattikajorn Starch Update 2005 : The 3 rd Conference on Starch Technology (BioThailand 2005), November 4-5, 2005, Queen Sirikit National Convention Center, Bangkok, Thailand, p. 350 In this study, the lipid components, pasting properties and the color of brown rice cv. Khaw DokMali during storage were investigated. Storage produced changes in the 169 total free fatty acid, RVA pasting properties and the color of the brown rice as a varietal, time and temperature dependent phenomenon. The significant difference between the color of the brown rice, total free fatty acid contents and the pasting behaviour of brown rice starch was shown in the rice stored at 25°C and 37°C. There was the negative correlation between color of brown rice and total free fatty acid contents in the both stored rice. For relationship between the color of the brown rice and pasting properties, there was the positive correlation between the color of brown rice and total peak viscosity of storage rice at 25°C but there was the negative correlation between the storage rice at 37°C. As for the scatter diagram of peak viscosity and total free fatty acid contents of the storage rice represents the linear regression. The results indicated the correlation between physical, physiochemical characteristics and free fatty acid contents of brown rice. This study identifies the temperature and time as critical control points in the changes of free fatty acid contents, physical and physicochemical properties of the post harvest rice. IC-268 QUALITY ALTERATIONS OF SWEET BASIL STORED IN MAP AT CHILLING TEMPERATURES Chalermchai Wongs-Aree, Chaunpis Jirapong, Sompoch Noichinda, Sirichai Kanlayanarat APEC Symposium on Assuring Quality and Safety of Fresh Produce, August 1-3, 2005, Radisson Hotel, Bangkok, Thailand Sweet basil (Ocimum basilicum L.) is a tender herbaceous annual plant growing around tropical zones. As a useful culinary herb, the basil leaves contain unique aromas and volatile oils, contributed as additional flavour in many foods and drinks. A crucial problem of exported sweet basil is accelerated shelf life due to water loss. To prolong the storage life, polyethylene (PE) bag and various low temperatures were selected to study. Sweet basil branches at 80 g average were sealed in a 12 µm PE bag (20 x 45 cm in dimension) with 4 perforated holes (0.7 cm in diameter) and stored at 4, 7, 10 and 13°C with 86±3% RH in cold rooms. Water loss and chilling injury symptoms reveal to be major indicants, limiting the storage life. Thirteen degree Celsius was the optimum storage temperature that acceptable quality of stored basil was extended to 15 days. After 9 days, International Conference

170 sweet basil stored 4°C showed severe chilling injury symptoms. Moreover, leaf dropping, found increasingly between the storage proceeded, has emerged to be another concern in this MA storage. Colour a values (Hunter scale) inclined rapidly in basil leaves stored at 4°C. However, total chlorophylls in leaves measured in SPAD unit were not different between treatments. IC-269 LOW O 2 AFFECTS ON QUALITY OF MANGO (Mangifera indica CV. NAMDOKMAI) AT CHILLING TEMPERATURE Ratanavan Jansasithorn, Chalermchai Wongs-Aree, Varit Srilaong, Sirichai Kanlayanarat APEC Symposium on Assuring Quality and Safety of Fresh Produce, August 1-3, 2005, Radisson Hotel, Bangkok, Thailand Mango fruits cv. 'Namdokmai' at the mature green stage were stored at 8°C in air (control) or in 3% or 5% O 2 . Both low O 2 treatments had comparable inhibitory effect on weight loss and respiration rate. After 30 days storage, the fruits lost only less than 2% of their original weight whereas in air, weight loss was more than 15%. Respiratory inhibition by low O 2 was also very remarkable as the rates never increased to levels similar to that in air throughout the storage period. Pulp softening was more effectively inhibited by 3% O 2 than 5% O 2 . However, this did not translate into a corresponding increase in shelf life. AH low O 2 - stored fruits lasted in storage by 10 days longer than that in air. IC-270 HIGH CO 2 AFFECTS ON QUALITY OF MANGO (Mangifera indica CV. NAMDOKMAI) AT CHILLING TEMPERATURE Ratanavan Jansasithorn, Chalermchai Wongs-Aree, Varit Srilaong, Sirichai Kanlayanarat APEC Symposium on Assuring Quality and Safety of Fresh Produce, August 1-3, 2005, Radisson Hotel, Bangkok, Thailand Mango fruits cv. 'Namdokmai' at the mature green stage were stored at 8°C in air (control) or in 3, 5, 10 or 15% CO 2 . High CO 2 regardless of concentration remarkably decreased weight loss and slowed down softening. Respiration rate also decreased with KMUTT Annual Research Abstracts 2005 high CO 2 treatment at 3-5%. At 10-15% CO 2 , respiration rate was much higher than that in air and the fruit developed surface discoloration, pitting and off-odor resulting to a shorter shelf life than in air. In contrast, 3-5% CO 2 increased fruit shelf life by about 10 days longer than that in air. IC-271 IMPROVEMENT OF GREEN COLOUR PRESERVATION IN GA 3 TREATED LIME USING MAP AND CHITOSAN COATING Penvipa Vasanasong, Apiradee Uthairatanakij, Chalermchai Wongs-Aree, Sirichai Kanlayanarat APEC Symposium on Assuring Quality and Safety of Fresh Produce, August 1-3, 2005, Radisson Hotel, Bangkok, Thailand ‘Paan’ lime (Citrus anrantifolia Swingle L.) containing distinguished flavour is one of popular varieties in Thailand. A previous study found that green peel colour was decently maintained by dipping in gibberellic acid (GA 3 ) before storage. In this study, 200 ppm GA 3 treated lime were coated with 0.5 and 1.0 % (w/v) chitosan and kept on a foam-tray wrapped with LLDPE shrink film and then stored at 13°C (92±2% RH in the room). Levels of internal O 2 were not less than 18% while internal CO 2 concentrations were raised by 4% in lime fruit under MA conditions during storage. MAP showed a great effect on a reduction of weight loss compared to use of chitosan coating. However GA 3 combined with chitosan coating performed a synergic action on chlorophyll preservation in lime peel, related to slowness of L values increasing. Titratable acids of all treatments increased modestly after 50 days while ascorbic acid increased after storage and reduced sharply after 50 days. IC-272 INHIBITION OF PERICARP BROWNING IN LITCHI CV. CHUKRAPUD BY CONCENTRATION OF CHITOSAN COATING Sakorn Nuntawichai, Apiradee Uthairatanakij, Chalermchai Wongs-Aree, Varit Srilaong, Sirichai Kanlayanarat APEC Symposium on Assuring Quality and Safety of Fresh Produce, August 1-3, 2005, Radisson Hotel, Bangkok, Thailand Litchi pericarp is highly perishable turning brown quickly within 2-3 days after International Conference

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    ISBN 974-456-652-3

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    CONTENTS Page Preface International

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    National Journals

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    54 นอยกวาแบบต

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    56 (Least Square Matching Method)

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    58 อุณหภูมิ 30 แ

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    60 สเปกตรัม จา

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    62 ขอมูลดานทร

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    64 22.8 มาตรฐานเป

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    66 2545 NJ-033 EFFECTS OF ELEVATED

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    68 เปลือกที่ม

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    70 ของการดูดซ

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    72 การสกัดดวย

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    74 collection of authentic texts th

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    76 รอยละ 32 มีสา

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  • Page 217 and 218: 210 จอมเทียนปา
  • Page 219 and 220: 212 การสกัดสาร
  • Page 221 and 222: 214 ไดแก อุณหภู
  • Page 223 and 224: 216 โดยกลไกของ
  • Page 225 and 226: 218 เคลือบเมื่
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    220 สําเริง จัก

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    222 ลดเวลาตลอด

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    224 อุณหภูมิสู

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    226 NC-043 การวิเคร

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    228 เกิดพฤติกร

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    230 เดียว เพื่อ

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    232 มากนอยเพีย

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    234 หลักที่พบใ

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    236 NC-073 การออกแบ

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    238 บทความนี้น

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    240 นําเอาเวคเ

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    242 งานวิจัยนี

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    244 การอบแหงลด

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    246 แยกเฟสต่ํา

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    248 กลบ โดยเปรี

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    250 นํามาใช คือ

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    252 วิเคราะหหา

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    254 NC-123 การวิเคร

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    256 NC-129 เครื่องผ

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    258 สามารถขยาย

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    260 ครั้งที่ 43, 1-

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    262 calculated with the use of the

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    264 Version 1.3.1 และ Softwar

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    266 ขนไกได จากก

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    268 โครงสรางขอ

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    270 การปลูกพืช

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    272 ระดับพึงพอ

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    274 ของแกสโซฮอ

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    276 1) สภาพทั่วไ

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    278 อนุปริญญา แ

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    280 อาชีวศึกษา

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    282 กระทบตอคุณ

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    284 ตั้งกลไกแข

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    286 นุชจรินทร เ

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    288 โดยรวมผูบร

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    290 แนนกระแสไฟ

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    292 NC-222 ผลงานตีพ

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    294 NC-227 เตาเผาไห

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    296 จําเพาะรวม

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    298 NC-238 จลนพลศาส

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    300 ทนงเกียรติ

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    302 ดีเซลนั้นม

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    304 NC-254 การใชเทค

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    306 อาคารศูนยก

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    308 กระบวนการร

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    310 บรรยากาศขอ

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    312 metal ions on 2-AP biosyntheis

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    314 total clones while the ethanol

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    316 การประชุมท

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    318 BioThailand (The 16 th Annual M

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    320 สูงที่สุดพ

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    322 นัยสําคัญท

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    324 ความเขมขนร

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    326 ปลูกแบบพรา

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    328 นี้ทําใหทร

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    330 ดุลชาติ มาน

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    332 ไมโครเมตร ส

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    334 In this study, we collected seq

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    336 กนกรัตน นาค

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    338 การพัฒนาสื

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    340 one of the causes of difficulty

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    342 ทวีรัตน วิจ

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    344 program, Cytoscape. This model

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    346 production demand. Nevertheless

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    348 อุลตราไวโอ

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    350 นี้อยูในชว

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    352 เพื่อนําสว

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    354 trichloroacetic acid (TCA) ม

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    356 ทรัพยากรที

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    358 ในประเทศสห

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    360 8-9 ธันวาคม 2548,

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    362 ซึ่งเกิดขอ

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    364 NC-391 การวิเคร

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    366 การประชุมว

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    368 2547) พบวามหาว

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    370 กนกพร ลีลาเ

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    Authors Index

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    376 จงจิตร หิรั

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    378 ธ ธนธร ทองส

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    380 พยุงศักดิ์

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    382 วรรณพ วิเศษ

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    384 สุดารัตน จิ

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    386 อุลาวัณย กุ

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    388 138, 141, 142 Jarunya Narangaja

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    390 Panida Kongsawadworakul 191 Pan

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    392 Sorakrich Maneewan 124, 136 Sor

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    394 KMUTT Annual Research Abstracts

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