Panmanas Sirisomboon - Academia.edu (original) (raw)

Papers by Panmanas Sirisomboon

IOP Conference Series: Earth and Environmental Science, 2019

Near infrared (NIR) spectroscopy is a rapid technique for non destructive testing. Durian is popu... more Near infrared (NIR) spectroscopy is a rapid technique for non destructive testing. Durian is popular fruit in Thailand. Growing durian is not easy. It needs to provide proper nutrients. Therefore, this paper aims to test the repeatability and reproducibility of NIR scanning before conducting the feasibility test of creating the equation to predict the N P K value in the soil for the durian trees. Results showed that the repeatability of FT-NIR spectrometer and Micro-NIR spectrometer for fresh soil were 0.064 and 0.075, respectively and for soil powder, they were 0.039 and 0.048, respectively. The reproducibility of FT-NIR spectrometer and Micro-NIR spectrometer for fresh soil were 0.048 and 0.051, respectively and for soil powder were 0.051 and 0.046, respectively.

Volume 2: Solid Foods, 2004

Bioresource Technology Reports

Journal of Cereal Science

Abstract One consumer acceptability criterion of cooked parboiled rice is its texture, particular... more Abstract One consumer acceptability criterion of cooked parboiled rice is its texture, particularly hardness and toughness. The samples were obtained from parboiled rice factory for export. The hardness and toughness calibration models based on milled whole grain near infrared spectroscopy was developed. The ISO 11747 Rice-Determination of Rice Kernel Resistance to Extrusion after Cooking method was used as reference test. The models were established using partial least squares regression (PLSR), principal component regression (PCR) and support vector machine regression (SVM). The PLSR optimal calibration model of hardness with moving average smoothing pre-processing gave coefficient of determination of validation (r2), root mean square error of prediction (RMSEP) and ratio of prediction to deviation (RPD) of 0.70, 7.24 N and 1.93, respectively. The PCR optimal model of toughness using mean normalization preprocessing provided r2, RMSEP and RPD of 0.66, 38.00 Nmm and 1.75, respectively. According to RPD threshold, the models were fair for prediction application. This feasibility study suggested that the NIR protocol developed was applicable for real use due to the error of the NIR scanning and other unexplained errors was only 5% and 1% for hardness and toughness models, respectively. However, the sample preparation before texture analysis has to be improved.

MATEC Web of Conferences, 2018

Moisture in biomass plays important role during storage, combustion and pelletization. In order t... more Moisture in biomass plays important role during storage, combustion and pelletization. In order to measure moisture content in bamboo chips, two diode array near-infrared instruments, NIR-Gun (600-1100 nm at 2 nm intervals) and Micro-NIR (1150-2150 nm at 7 nm intervals), were used for scanning bamboo chips. Total number of samples used for developing model after removing outliers was 252. The circumference and moisture content of bamboos used were in the range between 16-39 cm and 39-86% wet basis (wb) respectively. Partial least squares regression technique was used to develop the model to predict the moisture content in bamboo chips. The R2, SECV, SEP, bias and RPD of optimum model of NIR-Gun were found to be 0.924, 2.871% wb, 2.385% wb, -0.250% wb and 3.656, while for Micro-NIR model the values were found to be 0.743, 4.349% wb, 4.499% wb, 0.026% wb and 1.972 respectively. In prediction of moisture content in bamboo chip, both models show the effect of different constituents of b...

Industrial Crops and Products, 2021

Abstract The objective of this project is to use the four models to predict the crosslink densiti... more Abstract The objective of this project is to use the four models to predict the crosslink densities based on reference method of PRM 300% using portable low-cost visible and shortwave near-infrared (Vis/SW-NIR) spectrometer across wavelengths of 350-1100 nm. The degrees of crosslink reflect on the properties of the prevulcanized (PV) latices and latex products produced and hence useful for quality control in the process of production. The four models were optimized using partial least squares regression (PLSR) that the spectra were collected from PV, PV50, thin and thick films. The use of thin and thick films was to emulate the latex products that used the PV latices. The results showed that there were almost no difference in the PV and PV50 models by the coefficient of determination (R2) and root mean square error of calibration (RMSEC) of 0.70 and 9.04 × 104 N/m2 and 0.75 and 8.59 × 104 N/m2, respectively. Among the four models, thin and thick film models had poor results indicated by the coefficient of determination (R2) and root mean square error of calibration (RMSEC) of 0.02 and 17.31 × 104 N/m2 and 0.05 and 16.63 × 104 N/m2, respectively. Based on these results, only the models of prevulcanized (PV) latices could be used for quality assessment. Hence the Vis/SW-NIR spectrometer could be a cheap alternative for crosslink density determination of PV latices and would be a beneficial tool for monitoring the process of vulcanization in the rubber industry.

ACS Omega, 2020

Handheld near-infrared spectroscopy was used to study the effect of integration time and waveleng... more Handheld near-infrared spectroscopy was used to study the effect of integration time and wavelength selection on predicting marian plum quality including soluble solids content (SSC), the potential of hydrogen ion (pH), and titratable acidity (TA). For measurements representing actual conditions, the ontree fruits were scanned under in-field conditions. The assumption was that the robust model might be achieved when the models were developed under actual conditions. The results of the main effect test show that the integration time did not statistically affect SSC, pH, and TA predictions (p-value > 0.05) and the wavelength range had a significant impact on prediction (p-value < 0.01). An integration time of 30 ms coupled with a wavelength range of 670−1000 nm was the optimal conditions for the SSC prediction, while an integration time of 20 ms with 670−1000 nm wavelength was optimal for pH and TA prediction because of the lowest root-mean-square error of cross-validation (RMSECV). The optimal models for SSC, pH, and TA could be improved using spectral preprocessing of multiplicative scatter correction. The effective models for SSC, pH, and TA improved and reported the coefficients of determination (r 2) and root-mean-square errors of prediction (RMSEP) of 0.66 and 0.86°Brix; 0.79 and 0.15; and 0.71 and 1.91%, respectively. The SSC, pH, and TA models could be applied for quality assurance. These models benefit the orchardist for on-tree measurement before harvesting.

Journal of Near Infrared Spectroscopy, 2018

A feasibility study was performed to assess whether near infrared spectroscopy could evaluate the... more A feasibility study was performed to assess whether near infrared spectroscopy could evaluate the salt content of curry soup containing coconut milk. The soup samples were from the mixing tank, a water content adjusted tank, the ultra-high temperature pipe, and laminated containers of a food processor plant. In addition, fish sauce adjusted samples made from the same recipe but with increasing or decreasing (±30%, 60%, and 90%) sauce content were prepared. There were 113 samples in total, which were scanned using a Fourier-transform near infrared spectrometer. The prediction models for salt content were established using near infrared spectral data in conjunction with partial least squares regression. Calibration models developed using all of the samples were validated using leave-one-out cross validation and test set validation. The unadjusted sample models were validated using test set validation. The results showed that both validation methods for the calibration models using all of the samples provided similar model performance where the r2, root mean square error of calibration/root mean square error of prediction, and residual predictive deviation were 0.956, 0.065%, and 4.77 for cross validation and 0.954, 0.064%, and 4.64 for the test set, respectively. However, the salt unadjusted sample model showed better performance where the r2, RMSEP, and RPD were respectively 0.963, 0.043%, and 5.23, indicating that excellent models can be developed to determine the salt content of curry soup containing coconut milk for any applications, including quality assurance.

Thermal Science, 2015

Graphene oxide-loaded shortening (GOS), an environmentally friendly heat transfer fluid with high... more Graphene oxide-loaded shortening (GOS), an environmentally friendly heat transfer fluid with high thermal conductivity, was successfully prepared by mixing graphene oxide (GO) with a shortening. Scanning electron microscopy revealed that GO particles, prepared by the modified Hummer?s method, dispersed well in the shortening. In addition, the latent heat of GOS decreased while their viscosity and thermal conductivity increased with increasing the amount of loaded GO. The thermal conductivity of the GOS with 4% GO was higher than that of pure shortening of ca. three times, from 0.1751 to 0.6022 W/mK, and increased with increasing temperature. The GOS started to be degraded at ca. 360?C. After being heated and cooled at 100?C for 100 cycles, its viscosity slightly decreased and no chemical degradation was observed. Therefore, the prepared GOS is potentially used as environmentally friendly heat transfer fluid at high temperature.

International Journal of Food Properties, 2012

This study investigates the physical properties of Skipjack tuna (Katsuwonus pelamis), including ... more This study investigates the physical properties of Skipjack tuna (Katsuwonus pelamis), including weight, size, volume, apparent density, surface and projected area, and the correlation between these parameters. An analysis of the physical characteristics of the Skipjack tuna suggests that its shape can be broken down into three main sections: the head, the center, and the tail. The central section of

Biosystems Engineering, 2009

Biosystems Engineering, 2007

The post-harvest physical and mechanical properties of Jatropha curcas L. fruits, nuts and kernel... more The post-harvest physical and mechanical properties of Jatropha curcas L. fruits, nuts and kernels were investigated and reported, and their application was also discussed. The physical properties studied include moisture content, 1000-unit mass, fruit part fraction, dimensions, geometric mean diameter, sphericity, bulk density, solid density, porosity, surface area, specific surface area, static friction coefficient on various surfaces and angle of repose. The mechanical properties were rupture force, deformation at rupture point, deformation ratio at rupture point, hardness and energy used for rupture (toughness). The hull of the fruit had very high moisture content compared to nut shell and kernel. The whole fruit contained 77.03% w.b. moisture content. The sphericity values indicated that fruit shape (0.95) is close to a sphere compared to nut (0.64) and kernel (0.68), both of which are close to an ellipsoid. Bulk densities of fruits, nuts and kernels were 0.47, 0.45 and 0.42 g/ cm 3 , the corresponding solid densities were 0.95, 1.04 and 1.02 g/cm 3 , and the corresponding porosities were 50.53%, 56.73% and 58.82%, respectively. The surface area of fruit was larger than those of nut and kernel, by 5.88% and 10.24%, respectively. The static coefficient of friction and angle of repose of kernels on all surfaces studied (plywood, steel, and stainless steel) were the highest as the surface is viscous and hardness is less. Rupture

Biosystems Engineering, 2012

ABSTRACT The thermal properties of Jatropha curcas L. kernels, including thermal diffusivity and ... more ABSTRACT The thermal properties of Jatropha curcas L. kernels, including thermal diffusivity and conductivity were studied where kernels in 3 different forms were investigated, i.e. whole kernels, 1/4 kernels and kernel powder. The specific heat of kernels in 2 different forms was also assessed (i.e. small piece of kernel and powdered kernel). The experiments were undertaken using kernels obtained at 2 different harvesting periods, a mature, ripe stage (yellow fruit) and a fully ripe stage (black fruit). The thermal diffusivity of whole kernels, 1/4 kernels and kernel powder obtained from yellow fruit were 9.303 x 10(-6), 8.370 x 10(-6) and 7.456 x 10(-6) m2 s(-1), respectively, while those obtained from black fruit were 8.792 x 106, 7.723 x 10(-6) and 6.652 x 10(-6) m(2) s(-1), respectively. The thermal conductivity of whole kernels, 1/4 kernels and powdered kernels increased with increasing temperature from 25 to 100 degrees C, ranged from 0.0663 to 0.1181, 0.0593 to 0.1087 and from 0.0536 to 0.1015 W m(-1) degrees C-1 for the 3 kernel forms derived from yellow fruit, respectively. For the different kernel forms obtained from the black fruit the corresponding values were 0.0608-0.0977, 0.0527-0.0841 and 0.0452-0.0740W m(-1) degrees C-1, respectively. The specific heat of the small piece kernel and powder obtained from yellow fruit, ranged from 0.7852 to 1.3929 and from 1.3823 to 2.4510 kJ kg(-1) degrees C-1, respectively. For black fruit, the values ranged from 0.6258 to 0.9933 and from 0.8930 to 1.7810 kJ kg(-1) degrees C-1, respectively. Linear relationships between thermal conductivity and specific heat with temperature are reported.

Applied Spectroscopy, 2012

Near-infrared spectroscopy in diffuse reflection mode was used to evaluate the apparent viscosity... more Near-infrared spectroscopy in diffuse reflection mode was used to evaluate the apparent viscosity of Para rubber field latex and concentrated latex over the wavelength range of 1100 to 2500 nm, using partial least square regression (PLSR). The model with ten principal components (PCs) developed using the raw spectra accurately predicted the apparent viscosity with correlation coefficient ( r), standard error of prediction (SEP), and bias of 0.974, 8.6 cP, and −0.4 cP, respectively. The ratio of the SEP to the standard deviation (RPD) and the ratio of the SEP to the range (RER) for the prediction were 4.4 and 16.7, respectively. Therefore, the model can be used for measurement of the apparent viscosity of field latex and concentrated latex in quality assurance and process control in the factory.

International Journal of Food Properties, 2008

and-conditions-of-access.pdf This article may be used for research, teaching and private study pu... more and-conditions-of-access.pdf This article may be used for research, teaching and private study purposes. Any substantial or systematic reproduction, redistribution , reselling , loan or sub-licensing, systematic supply or distribution in any form to anyone is expressly forbidden. The publisher does not give any warranty express or implied or make any representation that the contents will be complete or accurate or up to date. The accuracy of any instructions, formulae and drug doses should be independently verified with primary sources. The publisher shall not be liable for any loss, actions, claims, proceedings, demand or costs or damages whatsoever or howsoever caused arising directly or indirectly in connection with or arising out of the use of this material.

The analysis of dry rubber content (DRC) of Para rubber latex including field latex and concentra... more The analysis of dry rubber content (DRC) of Para rubber latex including field latex and concentrated latex, using near-infrared spectroscopy was carried out by a ultra violet/visible/near-infrared (UV/VIS/NIR) Spectrometer in transmittance mode over the wavelength range of 350–1100 nm. The original model provided the best accuracy of prediction was developed using the partial least square regression (PLSR) from the spectra which were pretreated by the smoothing and range normalization in the wavelength range of 700-950 nm. The slope, offset, correlation coefficient (r), standard error of prediction (SEP) and bias were 1.0154,-0.6286, 0.9960, 1.190% and0.0322%, respectively. The updated model was done by adding the 180 samples merged into the 280 original samples. The slope, offset, correlation coefficient (r), standard error of prediction (SEP) and bias were 1.0126,-0.3729, 0.9931, 1.2654 % and 0.1103%, respectively. Therefore, it is needed to make more robust updated model by NIRS ...

This paper describes image processing techniques that can detect, segment, and analyze the mango&... more This paper describes image processing techniques that can detect, segment, and analyze the mango's physical properties such as size, shape, surface area, and color from images. First, images of mangoes taken by a digital camera are analyzed and segmented. The segmentation is done based on constructed hue model of the sample mangoes. Some morphological and filtering techniques are then applied to clean noises before fitting spline curve on the mango boundary. From the clean segmented image, the mango projected area can be computed. The shape of the mango is then analyzed using some structuring models. Color is also spatially analyzed and indexed in the database for future classification. To obtain the surface area, the mango is peeled. The scanned image of its peels is then segmented and filtered using similar approach. With calibration parameters, the surface area could then be computed. We employed the system to evaluate physical properties of a mango cultivar called "Nam ...

Journal of texture studies, 2020

The impact of different parboiled rice process conditions on physical (whiteness and yellowness),... more The impact of different parboiled rice process conditions on physical (whiteness and yellowness), chemical (amylose and fat contents), and texture (hardness and toughness) properties were studied. The parboiled rice was produced from the Suphanburi 1variety. The correlation between chemical and texture properties was also analyzed. To study the effect of the soaking process, the time (2, 3 and 6 hours) and temperature (65 and 75°C) of soaking were altered, while the steaming condition was fixed at 100°C for 20 minutes. To study the effect of the steaming process, the soaking condition was fixed at 65°C for 6 hours while steaming condition was altered, including time (10 and 20 minutes) and temperature (90 and 100°C). The results show that the different conditions influenced the physical and chemical properties of parboiled rice. The amylose content was negatively correlated (Hardness, r=-0.52) (Toughness, r=-0.38) and fat content was positive low correlated, (Hardness, r=0.20) (Toug...