Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 4

Search results for: Orose Rugchati

4 Effect of Electric Stimulation on Characteristic Changes in Hot-Boned Beef Brisket of Different Potential Tenderness

Authors: Orose Rugchati, Kanita Thanacharoenchanaphas, Sarawut Wattanawongpitak

Abstract:

In this study, the effect of electric stimulation on the quality of hot-boned beef brisket muscles was evaluated, including the tenderness, pH, temperature change, and colorant. Muscles were obtained from steers in the local slaughter house. (3 steers for each muscle), removed from the carcasses 4-hour postmortem and variable time to treated with direct current electric 1 and 5 minutes, respectively. Six different electric intensities (direct current voltage of 50, 70 and 90 Volt, pulse with 10, 20 and 40 ms) plus a control were applied to each muscle to determine the optimum treatment conditions. Hot-boned beef brisket was found to get tender with increasing treatment direct current voltage and reduction in the shear force with pulsed with electric treatment. But in a long time to treated with electric current get fading in red color and temperature increase whereas pH quite different compared to non-treated control samples.

Keywords: electric stimulation, characteristic changes, hot-boned beef brisket, potential tenderness

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3 Physicochemical Characteristics of Rice Starch Chainat 1 Variety by Physical Modification

Authors: Orose Rugchati, Sarawut Wattanawongpitak

Abstract:

The Chainat 1 variety (CN1) of rice, which generally has high amylose starch, is distributed in the lower part of Northern Thailand. CN1 rice starch can be used in both food and non-food products. In this research, the CN1 rice starch from the wet-milling process was prepared by Pre-Gelatinization (Heat-Moisture Treatments, HMT) under different conditions: percentage of moisture contents (20% and 30%) and duration time in minutes (0, 30, 60, and 90) at a specific temperature 110°C. The physicochemical characteristics of CN1 rice starch modification, such as amylose content, viscosity, swelling, and solubility property, were evaluated and compared with native CN1 rice starch. The results showed that modification CN1 rice starch tends to have some characteristics better than native starch. The appearance color and starch granule of modified CN1 by HMT have more effective characteristics than native starch when increased duration time. The duration time and moisture content are significant factors to the CN1 starch characteristic by HMT. Moreover, physical modification of CN1 starch by HMT can be described as a modified rice starch providing in many applications and the advantage of biodegradability development.

Keywords: physicochemical characteristics, physical modification, pre-gelatinization, Heat-Moisture Treatments, rice starch, Chainat 1 variety (CN1)

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2 The Analysis of Thermal Conductivity in Porcine Meat Due to Electricity by Finite Element Method

Authors: Orose Rugchati, Sarawut Wattanawongpitak

Abstract:

This research studied the analysis of the thermal conductivity and heat transfer in porcine meat due to the electric current flowing between the electrode plates in parallel. Hot-boned pork sample was prepared in 2*1*1 cubic centimeter. The finite element method with ANSYS workbench program was applied to simulate this heat transfer problem. In the thermal simulation, the input thermoelectric energy was calculated from measured current that flowing through the pork and the input voltage from the dc voltage source. The comparison of heat transfer in pork according to two voltage sources: DC voltage 30 volts and dc pulsed voltage 60 volts (pulse width 50 milliseconds and 50 % duty cycle) were demonstrated. From the result, it shown that the thermal conductivity trends to be steady at temperature 40C and 60C around 1.39 W/mC and 2.65 W/mC for dc voltage source 30 volts and dc pulsed voltage 60 volts, respectively. For temperature increased to 50C at 5 minutes, the appearance color of porcine meat at the exposer point has become to fade. This technique could be used for predicting of thermal conductivity caused by some meat’s characteristics.

Keywords: thermal conductivity, porcine meat, electricity, finite element method

Procedia PDF Downloads 98
1 Extraction and Analysis of Anthocyanins Contents from Different Stage Flowers of the Orchids Dendrobium Hybrid cv. Ear-Sakul

Authors: Orose Rugchati, Khumthong Mahawongwiriya

Abstract:

Dendrobium hybrid cv. Ear-Sakul has become one of the important commercial commodities in Thailand agricultural industry worldwide, either as potted plants or as cut flowers due to the attractive color produced in flower petals. Anthocyanins are the main flower pigments and responsible for the natural attractive display of petal colors. These pigments play an important role in functionality, such as to attract animal pollinators, classification, and grading of these orchids. Dendrobium hybrid cv. Ear-Sakul has been collected from local area farm in different stage flowers (F1, F2-F5, and F6). Anthocyanins pigment were extracted from the fresh flower by solvent extraction (MeOH–TFA 99.5:0.5v/v at 4ºC) and purification with ethyl acetate. The main anthocyanins components are cyanidin, pelargonidin, and delphinidin. Pure anthocyanin contents were analysis by UV-Visible spectroscopy technique at λ max 535, 520 and 546 nm respectively. The anthocyanins contents were converted in term of monomeric anthocyanins pigment (mg/L). The anthocyanins contents of all sample were compared with standard pigments cyanidin, pelargonidin and delphinidin. From this experiment is a simple extraction and analysis anthocyanins content in different stage of flowers results shown that monomeric anthocyanins pigment contents of different stage flowers (F1, F2-F5 and F6 ): cyanidin – 3 – glucoside (mg/l) are 0.85+0.08, 24.22+0.12 and 62.12+0.6; Pelargonidin 3,5-di- glucoside(mg/l) 10.37+0.12, 31.06+0.8 and 81.58+ 0.5; Delphinidin (mg/l) 6.34+0.17, 18.98+0.56 and 49.87+0.7; and the appearance of extraction pure anthocyanins in L(a, b): 2.71(1.38, -0.48), 1.06(0.39,-0.66) and 2.64(2.71,-3.61) respectively. Dendrobium Hybrid cv. Ear-Sakul could be used as a source of anthocyanins by simple solvent extraction and stage of flowers as a guideline for the prediction amount of main anthocyanins components are cyanidin, pelargonidin, and delphinidin could be application and development in quantities, and qualities with the advantage for food pharmaceutical and cosmetic industries.

Keywords: analysis, anthocyanins contents, different stage flowers, Dendrobium Hybrid cv. Ear-Sakul

Procedia PDF Downloads 111