Jaturapatr Varith | Maejo University (original) (raw)

Papers by Jaturapatr Varith

International Food Research Journal

The effects of different storage conditions of Thai creamed honey on the texture profile and ther... more The effects of different storage conditions of Thai creamed honey on the texture profile and thermodynamic properties were successfully investigated by using the differential scanning calorimetry (DSC) method. Liquid and creamed sunflower, longan, and wild honey were analysed in the present work due to Thailand's large production capacity. The glass transition temperature (Tg) and enthalpy of sugar fusion (ΔHf) exhibited insignificant differences between liquid and creamed honey. Only the enthalpy of crystal melting (ΔHm) was an indicator to distinguish the phase of honey, since it was imperceptible for liquid honey in the melting temperature ranging between 30 - 60°C. In addition, the correlation between hardness values and ΔHm can be a new parameter to obtain the best texture of Thai creamed honey at chilled temperature during storage.

Journal of Food Engineering, 2021

This research aimed to develop a closed-loop control (CLC) system to improve the microwave freeze... more This research aimed to develop a closed-loop control (CLC) system to improve the microwave freeze-drying (MFD) process and to examine the effects of a dynamic microwave logic control (DMLC) on the drying characteristics of MFD. The development process consisted of two parts: (1) the MFD experiment to develop the DMLC, and (2) the implementation of the CLC with the DMLC on the MFD process. In the first part, the MFD process was examined to obtain the strategy for drying the carrot slices using microwave powers of 100 W, 200 W, and 300 W, with a temperature profile of the sample from −15 °C to 40 °C, and the final moisture content of 6% (wet basis). In the second part, the DMLC was strategically developed and integrated into the CLC system. The results showed that in the MFD process, the DMLC was developed based on a drying-phase configuration and dynamic control between the microwave power and real-time moisture content sensing to provide feedback to the CLC system. After applying the DMLC into the CLC system, the efficiency of the MFD process was improved by up to 62.4% by shortening the drying time, as compared with the freeze-dry (FD) process. The MFD-DMLC also resulted in the quality of carrot equivalent to that of a traditional FD process. Since the DMLC exhibited great potential to improve the MFD process, it could be developed for future industrial use for a high-performance MFD process in terms of product quality and process efficiency.

Advances in Agricultural and Food Research Journal, 2021

Rice is a staple food in the world market, especially in the Asian region. In each country, the c... more Rice is a staple food in the world market, especially in the Asian region. In each country, the characteristics of rice will be different in terms of shape, grade and size. The quality of rice depends largely that demonstrate the quality of that rice species. At present, information on rice varieties is still limited regarding the physical properties of Malaysian and Thai rice. Therefore, it is important to compare rice cultivars based on origin. The objective of this research is to determine and compare the physical properties of Malaysian and Thai rice. 1 kilogram of Malaysian and Thai rice were each processed into powder by way of grinding and were then prepared for physicochemical measurement by sieving the produced rice powders with a size of 2mm to get rid of foreign objects. The physical parameters measured were length, width, length/breadth ratio, thickness, density, grain shape, surface area, bulk density, true density, porosity, sphericity, aspect ratio, thousand weight ke...

Journal of the Science of Food and Agriculture, 2020

BACKGROUNDCoconut sugar has a caramel color with a taste like brown sugar. It is commonly used as... more BACKGROUNDCoconut sugar has a caramel color with a taste like brown sugar. It is commonly used as natural sweetener. However, coconut sugar has been produced from coconut sap using a traditional method that involves heating the sap at high temperature (>100 °C) in an open pan for a long period (3–5 h). This conventional method results in an over‐cooked sugar, which leads to quality deterioration in terms of both its physical and chemical properties. The current study aimed to investigate the processing of coconut sap into sugar syrup using alternative processing techniques such as rotary vacuum evaporation (RE) and microwave evaporation (ME), comparing them with open‐heat evaporation (OHE) technique.RESULTSCoconut sugar syrup produced by rotary evaporation at 60 °C and 250 mbar vacuum (RE‐60) required the shortest production time (12.2 min) and the lowest processing temperature (54.8 °C) when compared with ME (13 min and 103.2 °C) and OHE (46.8 min and 101.6 °C). It also had a li...

International Journal of GEOMATE, 2020

The aims of this work were to approve the performance of the combination between microbubble and ... more The aims of this work were to approve the performance of the combination between microbubble and ultrasonic with controlled temperature on CPC extraction from S. platensis. The influence of microbubble combined with ultrasonic and controlled temperature (MBUT) was investigated under various ultrasonic frequency (28, 45, 100 kHz), various of microbubble size (30, 40, 50 µm) and various of controlled temperature (308.15, 313.15, 318.15 K). This study suggested that MBUT employed reduce the extraction time, and improved extraction efficiency namely diffusion coefficient and enhancement factor. The diffusion coefficient obtained from experimental data was in the range of 1.959×10-11 to 2.415×10-11 m 2 .s-1. The modified correlation was established based on theoretical diffusion in liquid (Stoke & Einstein equation). The correlation of solution viscosity as functions of microbubble size, ultrasonic frequency, and temperature was also established as an empirical model for calculating the viscosity using in the modified model. A good agreement between experimental data and the modified correlation predicted was achieved lower than 15% as the reported of %Error. Thus, these combination techniques were found to be effective for the extraction of CPC from wet S. platensis and this technique can be employed for other bioactive compounds.

Innovative Food Science & Emerging Technologies, 2018

Pomelo (Citrus grandis (L.) Osbeck) is an important cultivar of the Citrus genus, which contains ... more Pomelo (Citrus grandis (L.) Osbeck) is an important cultivar of the Citrus genus, which contains a number of nutrients advantageous to human health. Non-edible parts of pomelo consist of flavedo, albedo, lamella and waste obtained from juice extraction (pulp waste). The peels are also thought to be part of waste products, which generally being discarded. Therefore, the objective of the present study was to evaluate changes in total phenolic contents (TPC) and antioxidant activity of processed pomelo peels after oven drying (50 and 60 °C) and freeze drying treatments in comparison with fresh pomelo peels. A slightly different (4%-6%) in TPC was observed in oven dried pomelo peels in comparison with fresh peels, indicating that there was a slightly effect of post-drying methods on retaining the antioxidant potential of these natural byproducts. In vitro assays revealed that post-drying methods involved oven drying exerted a higher TPC compared to freeze drying in overall parts of pomelo byproducts. Highest retention of bioactive compounds was found in fresh pomelo peels (437-1876 mg GAE/100 g DM), followed by oven dried at 50 and 60 °C (892-1336 mg GAE/100 g DM), and freeze dried (555-1267 mg GAE/100 g DM). In terms of oven dried pomelo byproducts, the highest TPC was retained in albedo (1337 mg GAE/100 g DW), followed by flavedo (1226 mg GAE/100 g DW), lamella (998 mg GAE/100 g DW) and pulp waste (962 mg GAE/100 g DW) respectively. Therefore, oven drying was the most suitable post-drying method to retain the bioactive compounds for pomelo byproducts. This knowledge may inspire consumer or pomelo industry operators to re-evaluate their byproducts, reduce the waste and expand the application of pomelo fruits.

Ozone: Science & Engineering, 2018

The objective of this work was to study the effects of ozone fumigation on pesticides' residue de... more The objective of this work was to study the effects of ozone fumigation on pesticides' residue degradation in dried chilies while maintaining its qualities. Gaseous ozone with a gas rate of 5.5 g/h was applied to four organophosphate pesticides for 5 to 30 min. The degradation kinetics of the pesticide residue was then analyzed. The results showed that gaseous ozone degraded malathion, chlorpyrifos, profenofos, and ethion with half-life periods (t 1/2) of 17.4, 27.4, 34.1, and 18.0 min, equivalent to 99.9% shorter half-life period as compared to non-ozone degradation. Furthermore, ozone fumigation did not significantly affect (p ! 0.05) the water activity, color, and capsaicin content of dried chilies.

This research dealt with a study and design of water heating system using solar collector suitabl... more This research dealt with a study and design of water heating system using solar collector suitablefor the CIP equipment at raw milk collecting center of a dedicated company in Chiang Mai. The heatingsystem was designed with the solar collector size of 4 m2 with a collecting tank of 360 l and flow rate of1 lpm. Result shows that the solar collector provided an accumulating thermal energy during 8-hr collectingperiod of 42.5 MJ. Appling the system at the raw milk collecting center, temperature of the collectingtank was increased by 30.3 oC, deviated from a theoretical temperature by 1.3%. The initial investment oftest rig was 80,000 bahts. Annual heating cost for the CIP was saved by 21,900 bahts/year with a payback period of 3.7 years and an internal rate of return of 27.2% Keywords : Solar Collector / Water Heating System / CIP System / Raw Milk Collecting Center1 Assistant

Thisarticle presents adesign formultimode-circular microwave cavity at2.45GHz asa section ofverti... more Thisarticle presents adesign formultimode-circular microwave cavity at2.45GHz asa section ofvertical-typed microwave ovenforagri-food processing. Microwave cavity with adiameter of100cmandaheight of25cmwasmodeledusing CST2006R commercial software. Finite integral methodwas performed tosolvethemodelfordesign criteria including waveguide arrangement toobtain lowcoupling anduniform distribution, andchokedesign tominimize microwave leakage. Simulation results showthatperpendicular arrangement oftwo waveguides with300angleapartfromeachotheryielded the minimalmutualcoupling. Withthiswaveguide arrangement, microwave powerdensity waslinearly loss intothegrapemodel inradial direction fromwalltowardthecenterofcavity. Simulated electric field(E-field) distribution agreedwith experimental E-field distribution on freshgrapeasitwas converted intoheatcaptured bythermal imaging camera. The cavity design withthree square chokeof31x31mm2(14)placing withspaceof20mm (X/6) exponentially attenuated theE-...

The effects of some drying techniques (hot-air drying, far-infrared drying and microwave-vacuum d... more The effects of some drying techniques (hot-air drying, far-infrared drying and microwave-vacuum drying) on the qualities of longan fruit leather, as well as on the drying rate, specific energy consumption, and other properties of longan fruit leather were studied. The drying time for microwave vacuum drying was shortest and the specific energy consumption was also lowest. However, far-infrared drying gave products with the best qualities. It also reduced the drying time and specific energy consumption in comparison to hot-air drying and was found to be suitable for the production of longan fruit leather.

Changes in viscoelastic properties are related to the indentation of whole longan (Dimocarpus lon... more Changes in viscoelastic properties are related to the indentation of whole longan (Dimocarpus longan Lour.) in the drying process. The objective of this research is to determine parameters from a creep test to characterise the viscoelastic properties of on- progress dried longan. During 65°C hot-air drying, the whole longan was sampled every 2 hours to perform the creep test with a constant stress of 44 kPa using a texture analyser. Viscoelastic properties, viz. retardation time (λret), instantaneous compliance (J0), retarded compliance (J1), creep compliance (J), Newtonian viscosity (η0), and modulus of elasticity (E) were analysed using the four-element Burger's model. The λret and E decreased linearly as the moisture content decreased from approximately 70% to 64-57%, then they linearly increased as the moisture content further decreased to 11%. The J and J1 increased linearly and then decreased linearly as the moisture content decreased, showing the transition moisture conte...

International Symposium Postharvest Pacifica 2009 - Pathways to Quality: V International Symposium on Managing Quality in Chains + Australasian Postharvest Horticultural Conference, 2010

The problem of high sulfur dioxide (SO 2 ) residues on fresh longan (Dimocarpus longan Lour.) rem... more The problem of high sulfur dioxide (SO 2 ) residues on fresh longan (Dimocarpus longan Lour.) remains persistent in Thailand because of inefficient fumigation technology. An improved SO 2 fumigation process has been developed for longan by applying a vertical forced-air technique to reduce usage of SO 2 . An experiment was conducted using a vertical forced-air column at three air flow rates of 0.6, 0.8 and 1.0 m 3 /s, with two types of basket, (rectangle and trapezoidal shaped baskets), capable of holding 550 and 660 kg of longan per batch, respectively. During the fumigation process, SO 2 with an initial concentration of 10,000-12,000 ppm was circulated through the forced-air column inside the fumigation chamber for about 60 min. After being absorbed by longan fruit, the SO 2 concentration decreased to the final concentration of 4,000 ppm, at which time the fumigation process was terminated. Quality and shelf-life of fresh longan were determined every fifth day during storage at 2°C and 95%RH. Forced-air fumigation at all air-flow rates effectively prevented postharvest diseases and browning of fresh longan for at least 20 days. Air-flow rate and basket type were not significant factors (p≥0.05) affecting SO 2 residue on longan peel and pulp, which was within the range of 1,600-1800 mg/kg and 5 mg/kg immediately after fumigation respectively. The SO 2 concentration used in this work was 3 to 5 times lower than the official recommendations commonly practiced by longan processors. It is suggested that a minimum air flow rate of 0.6 m 3 /s (or 3.27 m 3 /h/kg-produce) should be applied to obtain minimal SO 2 residues with this vertical forced-air technique. Vertical forced-air SO 2 fumigation offers enhanced effectiveness for commercial practice with a trapezoidal shaped basket where the SO 2 flow-thru is much weaker than the tunneled or horizontal forced-air technique.

III International Symposium on Longan, Lychee, and other Fruit Trees in Sapindaceae Family, 2010

This paper presents the experimental and theoretical investigations of the influence of forced-ai... more This paper presents the experimental and theoretical investigations of the influence of forced-air convection system for SO 2 fumigation of fresh longan (Dimocarpus longan Lour.) on a pilot scale. Two different packing arrangements of longan (to generate different air flow patterns) were studied under forced-air and circulating-air convections. The computational fluid dynamics (CFD) approach was applied to simulate the air flow through longan packed beds to estimate the physical condition taking place inside the beds. It was found that the CFD simulation predicted the air flow pattern with an average error within 20% of the experimental values. Simulation indicates that forced-air convection yielded better air penetration through the longan packed bed than circulating-air convection. The packed bed arrangement of 2×2×4 (column×row×stack) exhibited better air-flow distribution than that of 1×4×4. The SO 2 residue distribution on the fumigated longan corresponded well with the trend of CFD air flow simulation. Thus forced-air convection for SO 2 fumigation can be used as an effective tool to extend shelflife of fresh longan. This work provides basic understanding of how forced-air convection affects the SO 2 fumigation and can be further extended to a simulation of SO 2 fumigation by forced-air convection on longan on a commercial.

International Conference: Postharvest Unlimited, 2003

2001 Sacramento, CA July 29-August 1,2001, 1998

ABSTRACT Determining bruise threshold (drop height at which bruising just begins) from tissue fai... more ABSTRACT Determining bruise threshold (drop height at which bruising just begins) from tissue failure properties and whole specimen mass and shape has the advantages of speed and the ability to predict threshold change from failure property changes. Conditioning in turn can influence failure properties; with the result that bruise threshold can be controlled to some degree by commodity conditioning. This work compared bruise threshold prediction using theory of elasticity, tissue failure stress and strain determined by dynamic axial compression (DAC), Poisson’s ratio, and specimen mass and radius of curvature, with results of paired increasing-height multiple-impacting (PIHMI), a whole specimen technique that has proven reliable for determining bruise threshold in apples. The results show that DAC prediction agreed with PIHMI results with a standard error of 1.7 mm for bruise thresholds up to 16 mm.Grouped by hydration level, DAC and PIHMI bruise thresholds were not significantly different (p>0.05) using a paired t-test.

2007 Asia-Pacific Microwave Conference, 2007

ABSTRACT This article presents a design for multimode-circular microwave cavity at 2.45 GHz as a ... more ABSTRACT This article presents a design for multimode-circular microwave cavity at 2.45 GHz as a section of vertical-typed microwave oven for agri-food processing. Microwave cavity with a diameter of 100 cm and a height of 25 cm was modeled using CST2006reg commercial software. Finite integral method was performed to solve the model for design criteria including waveguide arrangement to obtain low coupling and uniform distribution, and choke design to minimize microwave leakage. Simulation results show that perpendicular arrangement of two waveguides with 30deg angle apart from each other yielded the minimal mutual coupling. With this waveguide arrangement, microwave power density was linearly loss into the grape model in radial direction from wall toward the center of cavity. Simulated electric field (E-field) distribution agreed with experimental E-field distribution on fresh grape as it was converted into heat captured by thermal imaging camera. The cavity design with three square choke of 31x31 mm2 (lambda4) placing with space of 20 mm (lambda6) exponentially attenuated the E-field. Attenuation trend of simulation agreed with experimental that of measurement which was below safety limit of 5 mW/cm2. Findings from this work are useful for the scale-up of multi- section/multi-mode microwave oven suitable for agri-food drying process.

In this letter, we present a wireless sensor network for monitoring the maturity stage of fruit. ... more In this letter, we present a wireless sensor network for monitoring the maturity stage of fruit. A dual-polarization coupled patch sensor, which is robust to environmental changes, was designed to operate at 2.45 GHz. It was attached to a Durian fruit for a period of days to measure the magnitude of mutual coupling corresponding mainly to the starch concentration of its pulp. Signal was transmitted from a sensor node, via tree nodes, to a master node that displays the variations occurring in the period. The maximum mutual coupling occurred at the maturity stage of 60% whereas the minimum occurred at 70%. These results demonstrate that this wireless sensor network can enable fruit growers to harvest their Durians at an appropriate time, providing a reliable quality control for export.

2006 Portland, Oregon, July 9-12, 2006, 2006

The objective of this research was to develop a microwave-vapor heat treatment (MW-VHT) on mango ... more The objective of this research was to develop a microwave-vapor heat treatment (MW-VHT) on mango (Mangifera indica L.) to quarantine oriental fruit fly, Bactrocera dorsalis (Hendel), which is a required process for exported fruits to developed countries. Thermal-Death-Time (TDT) and Thermal- Quality-Time (TQT) overlay plot was established and MW-VHT process was then developed based on the TDT and TQT information. Results showed that an effective quarantine temperature should be higher than 46°C with varied holding time up to 20 min at a selected temperature. Developed MW-VHT processes increased an internal temperature of mango fruit in a range of 48-55°C, which effectively disinfested oriental fruit fly egg by 100%. Physio-chemical properties of MW-VHT mango, such as, color, titratable acid (TA), total soluble solid (TSS), TSS/TA, and firmness, were not significantly different (p=0.05) than those of non-treated mango. Compared to the conventional VHT, MW-VHT offered less percent of heat damage on mango and shortened quarantine process time more than 90% during the come-up period.