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dc.contributor.authorFaksakul, Sirayapornen_US
dc.contributor.authorLomthong, Thanasaken_US
dc.contributor.authorTeeka, Jantimaen_US
dc.contributor.authorBoonpan, Ananen_US
dc.contributor.authorAreesirisuk, Atsadawuten_US
dc.date.accessioned2020-09-07T08:33:13Z
dc.date.available2020-09-07T08:33:13Z
dc.date.issued2020-09-07
dc.identifier.issn2651-1096
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3356
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, 13(2) : 50-65en_US
dc.description.abstractThe aim of this research was to model the hot air-drying (HAD) of fermented soybean meal (FSBM) containing probiotic Enterococcus faecium . The HAD was performed to reduce the moisture content of the FSBM. The effects of drying temperature on cell viability and moisture content were investigated. Moisture content decreased rapidly with increasing drying temperature. This probiotic strain’s cell viability slightly decreased at drying temperatures lower than 50°C and was greatly decreased at 55°C. Four mathematical models were applied to describe its drying kinetics, revealing that the Page model was the best fit for characterizing the drying kinetics during drying of FSBM, with a coefficient of determination (R2) of 0.9996. Moreover, the Page model provided the lowest root mean square error (RSME) and chi-square (X2) and the highest modeling efficiencyen_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectDrying Kineticsen_US
dc.subjectSoybean Mealen_US
dc.subjectHot Air-Dryingen_US
dc.titleDrying kinetics model of fermented soybean meal using hot air-dryingen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthoratsadawut_a@rmutt.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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