Pawadee Methacanon

Effects of Drying Temperature and Particle Size on Hydration Properties of Dietary Fiber Powder from Lime and Cabbage By-Products

The use of by-products from fruit and vegetable processing plants as sources of dietary fiber and bioactive agents is currently of interest, both from the waste management and from the production of value-added products points of view. This work aimed at studying the use of lime residues and outer leaves of white cabbage to produce dietary fiber powder, which included the study of the product pretreatment and preparation, drying, and grinding dried residues into powder. Dietary fiber content during each processing step was determined to calculate the loss of functionality of the products through the process. Hydration properties, i.e., water holding capacity (WHC) and swelling capacity (SWC), of the two residues were also determined after hot air drying at 60–80°C. The effect of particle size of dietary fiber powder, which was obtained by grinding dried residues, in the range of 63–450 μm, on the hydration properties was also evaluated and discussed.

Effect of Freezing Rate and Starch Granular Morphology on Ice Formation and Non-Freezable Water Content of Flour and Starch Gels

Ice formation and non-freezable water (WNFW) of rice flour and tapioca starch gels were studied at two different freezing rates (–10 and –100°C/min) using differential scanning calorimetry. Ice crystal growth was observed in the slow freezing but not in the fast one. Ice melting enthalpies, however, were similar since more ice formed in holding and reheating steps. Melting enthalpy of fully gelatinized systems with water contents ~ 0.50–0.66 was associated to starch composition and granule morphology. Highly swollen tapioca starch gave the lowest enthalpy and the highest WNFW (0.40 g/g dry starch versus 0.32 and 0.38 g/g dry starch of normal and waxy rice flours, respectively). The further studies revealed that the WNFW values were associated to swelling power, solubility, and granule morphology.

Pomelo (Citrus maxima) Peel-Inspired Property for Development of Eco-Friendly Loose-Fill Foam

For development of eco-friendly packaging foam from pomelo peel, physical and mechanical properties of the pomelo peel and effects of pomelo varieties, namely Kao-Nampueng, Thong-Dee, and Kao-Pan, on their properties were investigated. It was found that the pomelo variety showed somewhat significant effect on physical and mechanical of pomelo peel properties. Because of its thick peel with high moisture content (75-80%) and water activity (0.90-0.98), the peel weight accounted for almost half of the total fruit weight. Cell structure and pore size of the peel were examined using the environmental scanning electron microscope (ESEM). The result showed an open cell foam structure with pore size of approximately 151±31 µm. The pore size was more open and large towards the outer surface. Uniaxial compression tests on pomelo peel samples with and without flavedo showed good reproducible stress-strain curves despite its biological variation. Young’s moduli of both samples were calculated to be 200-300 kPa and 110-210 kPa, respectively. Moreover, the most important property of packaging foam is the ability to absorb energy during impact which can be characterised through the measurement of the onset strain of densification. It was found that the strain values at the maximum energy absorption efficiency (εcd) of peel samples with and without flavedo for all studied pomelo varieties were comparable and were approximately in the range of 60-65%. These preliminary results indicate very promising mechanical properties of pomelo peel as eco-friendly packaging foam although further modifications are required to improve their physical and shelf-stability properties.