http://repository.rmutp.ac.th/handle/123456789/85 Sat, 04 Apr 2026 15:16:54 GMT 2026-04-04T15:16:54Z http://repository.rmutp.ac.th/handle/123456789/1340 Drying of ground fish slices using superheated steam ภูมิใจ สอาดโฉม; ธนิต สวัสดิ์เสวี; ทัศนะ ถมทอง; ปฏิพล สมุททารินทร์; สมชาติ โสภณรณฤทธิ์ Superheated steam drying has gained more attention due to its absence of oxidative reactions and high drying rate. This research involved drying of ground fish slices using superheated steam. The influences of superheated steam temperature (120, 130 and 140 ?C) and thickness of ground fish slices (1.3 and 2.2 mm) on drying kinetics and quality attributes of dried fish slices were studied. Effective moisture diffusion coefficients (Deff) of the ground fish slices dried at different conditions were also investigated. From the experimental results, it was seen that an increase in drying temperature and a decrease in thickness of ground fish slices led to faster moisture reduction. In terms of qualities, it was found that the lightness value (L-value) decreased. However, the redness value (a-value), percentage of shrinkage, hardness and toughness values increased when the thickness of ground fish slices and superheated steam temperature increased. Moreover, it was also found that the Deff of the ground fish slices increased with the increase of superheated steam temperature and thickness of ground fish slice. วารสารวิชาการและวิจัย มทร.พระนคร, 7(2) : 74-86 Wed, 09 Jul 2014 00:00:00 GMT http://repository.rmutp.ac.th/handle/123456789/1340 2014-07-09T00:00:00Z http://repository.rmutp.ac.th/handle/123456789/1339 Research and technology transfer of salt producing chimney stove for ban bo luang community, bo kluea district, Nan Province ยุธนา ศรีอุดม; เอกณัฏฐ์ กระจ่างธิมาพร This research aims to test and compare thermal efficiency of salt producing stoves between traditional stove and chimney stove, as well as transfer the technology to community. The traditional stove was constructed from clay while the chimney stove was formed by two layers of bricks coating with cement and then filled with carbonized rice husk ash in the 3cm-space between the layers, in order to reduce heat loss. Both types of stoves could accommodate 2 pans. Results showed that the traditional and chimney stoves had thermal efficiencies of 13.1% and 16.4%, respectively. Thermal efficiency of the chimney stove increased by 3.3% and led to reduction of average firewood consumption rate by 12–15Kg/day from the average consumption of 259Kg/day. As a result, the chimney stove could reduce costs of firewood by 14.4 baht/day. The chimney stove had production costs of 1,545 baht/unit and ROI period of 107 days. At present, 3 of 17 traditional stoves were improved into chimney stove. วารสารวิชาการและวิจัย มทร.พระนคร, 7(2) : 97-106 Wed, 09 Jul 2014 00:00:00 GMT http://repository.rmutp.ac.th/handle/123456789/1339 2014-07-09T00:00:00Z http://repository.rmutp.ac.th/handle/123456789/1334 Abrasive wear behavior of diffusion layer by Pack Cementation on low carbon steel Rittipuakdee, Suporn; lee, sukangkana; Pianthong, Nalin; Meemonglol, Napisphon This research aims to study abrasive wear behavior of diffusion layer by pack cementation on low carbon steel. Chemical compositions of pack cementation include 42wt% Ferro-silicon, 17wt% sand, 3wt% NH4Cl, 12wt% clay, and 26wt% Liquid glass. The specimens were heated in the induction furnace at 950?C and 1050?C for 20 and 30 hrs. Microstructure of diffusion layer was analyzed with Optical and Scanning Electron Microscopy and hardness of diffusion layer was tested with a Vickers indenter. The abrasive wear tests were carried out in a Dry Sand Rubber Wheel abrasion machine according to ASTM G65 standard. Results showed that the heating temperature of 1050?C for 20 hrs. yielded high hardness level of approximately 394.26HV0.02 and low average wear resistance of 0.0751g. The worn surface exhibited deep grooves. On the other hand, the heated treatment for 30 hrs. yielded the highest diffusion layer of approximately 910?m and the microstructure of Fe5Si3, ?1 and ?Fe. วารสารวิชาการและวิจัย มทร.พระนคร, 7(2) : 12-23 Wed, 09 Jul 2014 00:00:00 GMT http://repository.rmutp.ac.th/handle/123456789/1334 2014-07-09T00:00:00Z http://repository.rmutp.ac.th/handle/123456789/1331 Drying of ground fish slices using superheated steam combined with hot air คมกริช กัลยางาม; ภูมิใจ สอาดโฉม; ธนิต สวัสดิ์เสวี The objectives of this research were to study the changes in the moisture of ground fish slices during drying with superheated steam combined with hot air, and to compare the physical properties (in terms of color, hardness, toughness and shrinkage) as well as sensory evaluation of dried fish slices. Two drying methods were performed (i.e., superheated steam drying at 140 ?C combined with hot air drying at 110 ?C (SSD+HAD), and hot air drying at 110 ?C combined with superheated steam drying at 220 ?C and hot air drying at 110 ?C (HAD+SSD+HAD)). The ground fish samples were produced at sizes of 50?50?1.3 and50?50?2.2 mm (WDH). The samples with the initial moisture content of around 205-215% dry basis were dried until the final moisture content of about 20% dry basis. Results showed that the samples with 1.3 mm thickness had shorter drying times than those with 2.2 mm thickness. The samples dried by SSD+HAD and HAD+SSD+HAD were similar in the drying time. In term of qualities, it was seen that the lightness of dried samples decreased, but the hardness, toughness, and shrinkage percentage of dried samples increased when the samples thickness increased. Dried samples obtained from SSD+HAD had higher lightness, hardness and toughness, but had lower percentage of shrinkage than those obtained from HAD+SSD+HAD. Moreover, it was found that dried samples obtained from HAD+SSD+HAD had the highest sensory scores. วารสารวิชาการและวิจัย มทร.พระนคร, 8(1) : 51-63 Tue, 08 Jul 2014 00:00:00 GMT http://repository.rmutp.ac.th/handle/123456789/1331 2014-07-08T00:00:00Z