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dc.contributor.authorMarkjan, Chidchanoken_US
dc.contributor.authorชิดชนก มากจันทร์en_US
dc.date.accessioned2020-09-08T06:18:02Z
dc.date.available2020-09-08T06:18:02Z
dc.date.issued2020-09-08
dc.identifier.issn2651-1096
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3366
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, 14(1) : 37-47en_US
dc.description.abstractThis 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.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectProduct processingen_US
dc.subjectการแปรรูปผลิตภัณฑ์en_US
dc.subjectfrustration productsen_US
dc.subjectผลิตภัณฑ์แห้วen_US
dc.subjectelectric field technologyen_US
dc.subjectเทคโนโลยีสนามไฟฟ้าen_US
dc.titleReduction of oil absorption in chinese water chestnut fry product with electric field technologyen_US
dc.title.alternativeการลดการดูดซับน้ำมันในผลิตภัณฑ์แห้วทอดด้วยเทคโนโลยีสนามไฟฟ้าen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorchidchanok306@gmail.comen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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