ST: Research Reports

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  • Publication
    Analysis of Cadmium Content in Cephalopod for Exporting
    (University of the Thai Chamber of Commerce, 2006) ;
    University of the Thai Chamber of Commerce. School of Science and Technology
    Cadmium analysis in exporting cephalopods was done in 3 types of raw cephalopods namely squid, cuttle fish and octopus. Experiments were divided into 3 section,Section 1 analysed cadmium content in cephalopods from 5 handling fisheries zone in the Gulf of Thailand and Andaman Sea. Sample of cephalopods was taken during three stages from January to September 2004. The results showed that handling zone effected on the cadmium content in cephalopods (p<0.05) and it was found that Cephalopods from zone 4 ( Surathani, Nakornsrithumrat , Pattalung , Songkhla , Pattani and Naratiwat Provinces) had the highest cadmium content. Handling times does not effect on the cadmium content in cuttle fish (p>0.05) and it was found that squid and octopus were handlinged between July - September 2004 had the higher cadmium than the other handling times. Section 2 analysed cadmium content in different parts of squid, cuttle fish and octopus. The result showed that funnel and funnel locking cartilage of squid and cuttle fish had the higher cadmium than eye head and tentacles (p<0.05) and it was found that the body of octopus had the higher cadmium than the tentacle (p<0.05). Section 3 studied the cleaning procedure of cuttle fish prior to freezing process. The result showed no significant difference (p>0.05) for cleaning procedure by soaking in water or running water, niether between using water at 10 and 20 degree celcius , nor the different cleaning times at 1 3 and 5 minutes,but it was found that the trend of cadmium content drop when the cleaning times increased.
      10  457
  • Publication
    Chemical Composition and Physico-Chemical Properties of Chinese Water Chestnut (Eleocharisdulcis Trin.) Flour and Starch
    (University of the Thai Chamber of Commerce, 2006) ;
    University of the Thai Chamber of Commerce. School of Science and Technology
    Chinese water chestnut (Eleocharisdulcis Trin.) is one of the popular ingredients in various Asian cooking, primarily as the peeled corms. Further, flour and starch prepared from the corms are used in some dishes. In this study, the objective was proposed to investigate chemical composition and some physicochemical properties of Chinese water chestnut flour and starch. Three sizes of flour (60 80 and 100 mesh) starch and residual starch were investigated chemical composition compared with fresh Chinese water chestnut and studied physicochemical properties such as size and shape of starch granule by scanning electron microscope(SEM), pH, color (L* a* and b* ) by Hunter lab digital color difference meter, water absorption index and water solubility index, swelling power and solubility, Thermodynamic properties by Differential Scanning Calorimeter, pasting behavior by Rapid Visco Analyzer (RVA) and Brabender amylograph. Finally, calculated yield and cost of flour and starch production.The results found that flour and starch from Chinese water chestnut contained highly amylose, especially, starch (41.00 %) and 100 mesh flour (32.75 %). While, residual starch contained highly total dietary fiber (40.11%). The SEM showed that starch granules have oval shape and size range between 5 and 17 μm. The pH of flour and starch were 5.16 – 6.47. Color value showed that flour and starch had light yellow and larger size of flour had less white color (L*) than smaller size but water absorption index and swelling power were better. While swelling power and solubility of flour and starch solution were increased with temperature. In addition, the flour and starch that had higher starch composition required more energy for gelatinization than lower starch. The rheological characteristics were presented that starch had lower gelatinization temperature than flour, but more stable of starch gel while cooling. Finally, yield of flour and starch production were rather low while the cost of production was rather high (203.42 – 327.13 bath/kg product).
      39  241
  • Publication
    Evaluation of Konjac Flour and Soy Protein Isolate on Physicochemical Properties of Native Starches and Its Application
    (University of the Thai Chamber of Commerce, 2007) ;
    School of Science and Technology
    ;
    University of the Thai Chamber of Commerce. School of Science and Technology
    The aim of this research was to investigate the influence of konjac flour and/or soy proteinisolate on physicochemical and pasting properties of selected native starches (wheat, rice andglutinuous rice starch). Addition of konjac flour (0.5% and 1%) and/or soy protein isolate (5% and10%) increased (p  0.05) water absorption index, water solubility index, swelling power andsolubility of all starch pastes but decreased (p  0.05) their gel strength. The increased yellownessand apparent viscosity were given by mixed starch / konjac flour / soy protein isolate system. Thepresence of konjac flour and/or soy protein isolate affected the pasting properties of native starches.In case of wheat starch and rice starch, the konjac flour modified their peak viscosity and stabilitywhereas addition of of konjac flour and/or soy protein isolate decreased peak viscosity and stability.On contrary, glutinous rice starch /konjac flour system displayed lowered value of peak viscositywhereas the presence of konjac flour and/or soy protein isolate increased peak viscosity.The effect of mixed wheat starch /konjac flour / soy protein isolate on quality characteristics ofreduced-fat chiffon cakes were studied. All reduced-fat chiffon cakes had proximate composition,physical properties and sensory attributes differed (p  0.05) in relation to the control. The ratio ofmixed wheat starch /konjac flour / soy protein isolate at 89.5:0.5:10 was optimum for producing areduced-fat chiffon cake prepared with 50% replacement of vegetable oil with water.
      9  170
  • Publication
    Object-Oriented Developing System for Seminar Book Management Case study: Computer Science Seminar Book
    (University of the Thai Chamber of Commerce, 2008)
    Sukwilai, Areewan
    ;
    University of the Thai Chamber of Commerce. School of Science and Technology
    The main idea of this research paper is to study, analyze, design, and developthe new system. This application can help anyone, who comes and uses library, towork easier. The borrow-return process is the main process of this system. The ObjectOriented (OO) developing techniques have been used for research methodology.Beginning phase of the research is to conclude the system requirements byinterviewing officers, instructors and students in Computer Science department, UTCCusing questionnaire. The research applies Object Oriented Analysis and Design(OOAD) and Web-base design. The expected result from this research is the webbasedsystem which is the part of UTCC, school of science web site. This system willhelp better managing borrow-return process, searching for seminar books and CD incomputer science laboratory library. Finally the system can reduce times andprocesses in providing the service of library officers as well.
      5  802
  • Publication
    Comparison of Statistical Techniques for Forecasting Stock - Price Movements
    (University of the Thai Chamber of Commerce, 2006)
    ;
    University of the Thai Chamber of Commerce. School of Science and Technology
    The purpose of this study is to search for the appropriate statistical techniques for forecasting stock - price movements. The stocks are classified into two different groups : higher fluctuating prices and lower fluctuating ones . Various statistical techniques are applied to predicting the movements in each group i.e. 3 - month Moving Average , 5 - month Moving Average , and 7 - month Moving Average , Decomposition Technique , Exponential Smoothing , Box – Jenkins Technique and Regression Analysis .The criterion underlying the judgement of appropriate techniques is by comparing each technique with Mean Absolute Percentage Error ( MAPE ) , the lower MAPE is preferred to the higher one.The results of the study reveal that the most appropriate technique for the higher fluctuating price group is the Exponential Smoothing and the next one is the Regression Analysis and Box - Jenkins Techniques . While the regression analysis is the most suitable technique for the lower fluctuating price group , next are Box – Jenkins Techniques and the Exponential Smoothing .The results also show that the average MAPE of the estimation of the higher fluctuating price group is higher than that of the lower fluctuating price group in all techniques and every case shows statistical significance.Besides MAPE , other factors are included in the study i.e. the ease and difficulty of the techniques , data and statistical software availability and time constraint . An index is constructed according to all those factors . The index shows that the most appropriate technique for the two stock price groups stated are the Exponential Smoothing Technique and the 3 - month Moving Average .
      5  67