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dc.contributor.authorPumpho, Wanvimonen_US
dc.contributor.authorวรรณวิมล พุ่มโพธิ์en_US
dc.contributor.authorKhon-ngam, Visanuwaten_US
dc.contributor.authorวิษณุวัฒน์ คนงามen_US
dc.contributor.authorLabuawong, Suriyaen_US
dc.contributor.authorสุริยา หล้าบัววงค์en_US
dc.contributor.authorArwat, Panuwaten_US
dc.contributor.authorภานุวัฒน์ อาวาสen_US
dc.contributor.authorSa-adchom, Poomjaien_US
dc.contributor.authorภูมิใจ สอาดโฉมen_US
dc.date.accessioned2021-08-07T10:35:16Z
dc.date.available2021-08-07T10:35:16Z
dc.date.issued2021-08-07
dc.identifier.issn2651-1096
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3611
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, ปีที่ 14, ฉบับที่ 2 (ก.ค.-ธ.ค. 2563), หน้า 85-97en_US
dc.description.abstractThe objectives of this research were to construct a jar oven for the production of roasted chicken using heat from far-infrared radiation and to find the amount of electricity and specific energy consumption used in the production of roasted chicken. The physical properties in terms of color, softness, cooking yield, and water holding capacity of roasted chicken were also investigated. By using far-infrared radiation at electrical power levels of 1,000, 1,200 and 1,400 watts to roast marinated chicken, which had an initial mass of about 1,650 grams until the mass of the roasted chicken had a lower than 1,220 grams. From the experimental results, it was found that the production of roasted chicken at far- infrared radiation with a high electrical power level requires significantly less electricity and specific energy consumption than that with low electrical power level (P≤0.05). Roasted chicken breasts with far-infrared radiation at 1,400 watts had significantly higher lightness (L value) but lower redness (a value) and yellowness (b value) than those of 1,000 watts (P≤0.05). However, lightness (L value), yellowness (b value), and redness (a value) of the roasted chicken breast with far-infrared radiation at 1,200 watts were not significantly different from those at 1,000 and 1,400 watts (P>0.05). The shear force and water holding capacity of roasted chicken were significantly increased when the electrical power levels of far-infrared radiation increased (P≤0.05). Moreover, the electrical power levels of far-infrared radiation (1,000 1,200 and 1,400 watts) did not significantly affect the cooking yield of roasted chicken (P>0.05).Sponsoen_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectInfrared radiationen_US
dc.subjectรังสีอินฟราเรดen_US
dc.subjectCooking (Chicken)en_US
dc.subjectการปรุงอาหาร (ไก่)en_US
dc.subjectBakingen_US
dc.subjectการอบen_US
dc.subjectCookingen_US
dc.subjectการปรุงอาหารen_US
dc.titleProduction of roasted chicken in jar using heat transfers from far-infrared rayen_US
dc.title.alternativeการผลิตไก่อบโอ่งโดยใช้ความร้อนจากรังสีอินฟราเรดไกลen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorpoomjai.s@gmail.comen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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