dc.contributor.author | Markjan, Chidchanok | en_US |
dc.contributor.author | ชิดชนก มากจันทร์ | en_US |
dc.date.accessioned | 2020-09-08T06:18:02Z | |
dc.date.available | 2020-09-08T06:18:02Z | |
dc.date.issued | 2020-09-08 | |
dc.identifier.issn | 2651-1096 | |
dc.identifier.uri | http://repository.rmutp.ac.th/handle/123456789/3366 | |
dc.description | วารสารวิชาการและวิจัย มทร.พระนคร, 14(1) : 37-47 | en_US |
dc.description.abstract | This research is studying of an electric field combine with a frying process in a Chinese water chestnut product for reducing oil absorb. An electric field that is used in an experiment will have a stress from 1-3 kV/cm. This will be generated by using a direct current high Voltage from 1,066 to 3,200 V. which is distributed to an electrode in an uniform and non-uniform of an electric field. This will have a dielectric barrier discharge. There is an analysis for finding a relationship of a moisture on absorbing oil of a Chinese water chestnut fried product due to a moisture has an effect on absorbing oil directly. From an experimental result, this is found that the best electric field stress which will have an effect on reducing a moisture of a Chinese water chestnut is an non-uniform electric field form that is created from a direct current high
voltage at 3,200 V. and this will have an electric field stress at 3 kV/cm. This will have an average of a difference of a moisture at 0.6 g. This will select to use a direct current non-uniform electric field at 3 kV/cm. In an experiment combine with a fried process in a Chinese water chestnuts fried product, this is done for reducing of absorbing oil. By this will fry at the temperature of 180๐C for 5 minutes. This is found that this can reduce an absorbing of oil best at 17.93% when this has compared to a Chinese water chestnuts fried that hasn’t passed an electric field. | en_US |
dc.description.sponsorship | Rajamangala University of Technology Phra Nakhon | en_US |
dc.language.iso | th | en_US |
dc.subject | Product processing | en_US |
dc.subject | การแปรรูปผลิตภัณฑ์ | en_US |
dc.subject | frustration products | en_US |
dc.subject | ผลิตภัณฑ์แห้ว | en_US |
dc.subject | electric field technology | en_US |
dc.subject | เทคโนโลยีสนามไฟฟ้า | en_US |
dc.title | Reduction of oil absorption in chinese water chestnut fry product with electric field technology | en_US |
dc.title.alternative | การลดการดูดซับน้ำมันในผลิตภัณฑ์แห้วทอดด้วยเทคโนโลยีสนามไฟฟ้า | en_US |
dc.type | Journal Articles | en_US |
dc.contributor.emailauthor | chidchanok306@gmail.com | en_US |
dc.contributor.emailauthor | arit@rmutp.ac.th | en_US |