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| Articles
by
M. Srisa-Ard |
Total Records (
2 ) for
M. Srisa-Ard |
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P. Chottanom
and
M. Srisa-ard
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The objectives of this study were to investigate the influence of osmotic solutions and their concentration on mass transfer and observe any effect on lycopene content, color and melting temperature (Tm) of tomatoes. The tomato pieces were osmosed in maltose (35, 50%), sucrose (35, 60%) and sorbitol (35, 60%), solutions for 2 and 6 h. Sucrose and sorbitol were highly effective in reducing water content in tomatoes, compared to maltose. Highest solid gain was found by using sorbitol. The 60% of sucrose and sorbitol caused the reduction of lycopene content and alternation of color. The evaluation of Tm was depended on osmotic agents and could be related with the solid mass fraction. The 50% was recommended for the frozen tomatoes, compared to sucrose and sorbitol. |
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M. Srisa-Ard
,
Y. Baimark
and
Y. Srisuwan
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In this study, influence of intermolecular interactions
between Silk Fibroin (SF) and Poly (ε-Caprolactone) (PCL) in homogeneous
blend form on SF conformation changes and thermal properties of the blends
was investigated and discussed. The SF/PCL blends were prepared by solution
blending and precipitating method, respectively. Dimethylsulfoxide and
isopropanol were used as a solvent and a non-solvent, respectively. The
blends were characterized by Fourier Transform Infrared Spectroscopy (FTIR),
Differential Scanning Calorimetry (DSC), Thermo Gravimetry (TG) and Scanning
Electron Microscopy (SEM). Conformation transition of SF component from
β-sheet to random coil forms can be induced by blending with PCL.
Melting temperature and heat of melting of the PCL decreased as increasing
the SF ratio. Thermal stability of the SF can be enhanced by blending
with PCL. FTIR, DSC and TG results suggested that intermolecular hydrogen
bonds were formed between SF and PCL molecules in the blends. Homogeneous
morphology of blends was illustrated by SEM micrographs. |
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