dc.contributor.author | Kuethan, Chonnigan | en_US |
dc.contributor.author | ชนนิกานต์ เกื้อทาน | en_US |
dc.date.accessioned | 2020-12-12T05:22:39Z | |
dc.date.available | 2020-12-12T05:22:39Z | |
dc.date.issued | 2020-12-12 | |
dc.identifier.uri | http://repository.rmutp.ac.th/handle/123456789/3530 | |
dc.description | การค้นคว้าอิสระ (วศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2561 | en_US |
dc.description.abstract | Frozen fish thawing method using an Electrostatic Technology from a High
Voltage Electricity (ETHVE) is one of an alternative method. Due to this method, the
material has a uniform temperature and also increase the temperature of the
material, resulting in a short time thawing process. Therefore, the objective of this
research is to develop the thawing method for frozen tunas using an ETHVE
compared to some water immersion method. The experiment was carried out by
using frozen tunas with an initial temperature of -18 °C, then thawing frozen tunas
with the ETHVE until the temperature of the tunas increased to 5 °C. Then the tunas
were steamed until the temperature of 60 °C compared to that water immersion
method. The qualities of steamed tunas were determined by percentage of tunas
meat and tunas blood. The results showed that the tunas thawing techniques using
the ETHVE provided a uniform temperature of tunas meat both the surface and the
center the piece of tunas. In addition, this technique also provided a higher
percentage of tunas meat and tunas blood and some surface area has slight burns
compared to that water immersion method. The frozen tuna, which was thawed by
using the ETHVE method, which some surface and center using temperature at 5 °C
and –2 °C respectively. The tunas surface area were slightly burned, the percentage
of tunas meat and tonas blood were 45% and 5%, respectively. During the frozen
tuna thawing using the water immersion method has the surface and center
temperature at 12 °C and –2 °C, respectively; The tunas surface area were very
burnt, the percentage of tunas meat and tunas blood were 42% and 3% respectively. | en_Us |
dc.description.sponsorship | Rajamangala University of Technology Phra Nakhon | en_US |
dc.language.iso | th | en_US |
dc.subject | Electrostatic technology | en_US |
dc.subject | เทคโนโลยีไฟฟ้าสถิต | en_US |
dc.subject | Electric conductors | en_US |
dc.subject | ตัวนำไฟฟ้า | en_US |
dc.subject | Electricity | en_US |
dc.subject | ไฟฟ้า | en_US |
dc.subject | Frozen tuna | en_US |
dc.subject | ปลาทูน่าแช่แข็ง | en_US |
dc.subject | Thawing | en_US |
dc.subject | การละลาย | en_US |
dc.title | Development of tuna thawing technique using electrostatic technology from high voltage electricity | en_US |
dc.title.alternative | การพัฒนาเทคนิคการละลายปลาทูน่าแช่แข็งด้วยเทคโนโลยีไฟฟ้าสถิตจากไฟฟ้าแรงดันสูง | en_US |
dc.type | Independent Study | en_US |
dc.contributor.emailauthor | arit@rmutp.ac.th | en_US |