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Development of Seasoned Fried Banana Chip and Fried Taro Chip Coated by Electrostatic Coating.
รายชื่อนักวิจัย- ดร.ปุณฑริกา รัตนตรัยวงศ์ (หัวหน้าโครงการ)
- Prof. Sheryl A. Barringer (ที่ปรึกษา) , จาก Department of Food Science and Technology, The Ohio State University
- ผศ.ดร.ศจี สุวรรณศรี (ที่ปรึกษา)
การเผยแพร่ผลงานวิจัย- สื่อสิ่งพิมพ์ : The effect of electrostatic coating on consumer acceptance and process coating efficiency of seasoned coated snacks.
Ratanatriwong, P., Suwansri, S., Barringer S.A. and Tanasukarn, P.
As. J Food Ag-Ind 2(1): 51-64.
- สื่อสิ่งพิมพ์ : The effect of particle size and electrostatic coating on flavor enhancement, preference and coating efficiency of seasoning coated snacks. Ratanatriwong, P., Suwansri, S. and Barringer S.A.
- การประชุม : Institute of Food Technologists Annual meeting 2006
- การประชุม : การประชุมวิชาการเกษตรนเรศวร อุตสาหกรรมเกษตรครั้งที่ 2
- การประชุม : Institute of Food Technologists Annual meeting 2007.
Ratanatriwong, P., Suwansri, S., Barringer, S.A.
The effects of particle size and electrostatic coating on flavor enhancement, preference and coating efficiency of seasoning coated snacks.
- การประชุม : Naresuan Agriculture Conference Agro-Industry 3rd. 2007
Ratanatriwong, P., Suwansri, S., Barringer, S.A.
Flavor enhancement, product quality and process improvement of seasoned banana chips by electrostatic coating. paper# OAI-12.
ผลลัพธ์ที่ได้จากงานวิจัย- อื่นๆ : Ratanatriwong, P., Suwansri, S., Barringer S.A. and Tanasukarn, P.2009. The effect of electrostatic coating on consumer acceptance and process coating efficiency of seasoned coated snacks. As. J Food Ag-Ind 2(1): 51-64.
2.
- อื่นๆ : Ratanatriwong, P., Suwansri, S. and Barringer S.A. 2008. The effect of particle size and electrostatic coating on flavor enhancement, preference and coating efficiency of seasoning coated snacks. Proceeding of Food Innovation Asia Conference 2008, Healthy Food For All. Bangkok. Thailand. June 12-13th, 2008. paper O2-7: 1-6.
รายการเงินงบประมาณ - พ.ศ.2549 เป็นเงิน 240,000.00 บาท
- พ.ศ.2548 เป็นเงิน 240,000.00 บาท
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วัตถุประสงค์โครงการ 8.1 To study consumer snacking habits in relation to seasoned fried banana and taro chips in order to develop new seasonings for these products, and to specify which sensory attributes drive consumer acceptances and preferences.
8.2 To optimize seasoning coating level and process parameters for
seasoned fried banana and taro chips coated by both nonelectrostatic and electrostatic coatings.
8.3 To determine the feasibility study of electrostatic coating application
for Thai snacks by utilizing the superiority of electrostatic coating in seasoning
application for seasoned fried banana and taro chips based on consumer perspectives (preference and acceptance), coating efficiency improvement regarding adhesion, percent amount of coating improvement and dust reduction.
8.4 To determine the physical properties of seasonings applied on seasoned fried banana and taro chips that affect the coating efficiency of both nonelectrostatic and electrostatic coatings.
ผลที่คาดว่าจะได้รับ 12.1 The small business manufacturers in the community can apply the basic knowledge of consumer snacking habits and seasoning coating application achieved from this research to develop their new seasoned fried banana and taro chips in order to fulfill consumer needs, have a variety of value-added products, increase their revenue and market shares.
12.2 Knowledge of snack seasoning coating optimization by using both nonelectrostatic and electrostatic coatings can be used for manufacturers to improve their snack processing efficiency in relate to cost saving, process control standardization and premium product quality. Therefore, the manufacturers will have higher possibility to expand their market by exporting their products internationally.
12.3 Due to many advantages of electrostatic coating technology, the feasibility study of the innovative electrostatic coating technology is greatly promising to the snack processing industry in Thailand. The knowledge achieved from this research is very crucial to conduct the future research regarding the implementation of the prototype of electrostatic coating machine for the snack production in both pilot and commercial scales.
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