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| 1 | Preparation of Activated Carbon from Durian Rind with Difference Activations and Its Optimization显示文摘Durian rind wastes are an important raw material for activated carbon production due to their renewable sources and low-cost materials.The efficiency of increasing surface area and the quantity of oxygen groups on the surface of activated carbon were studied for the preparation of activated carbon.The preparation of activated carbon has been studied with the different methods as follows:activation by acid,activation by base,hydrothermal and activation by acid,and hydrothermal and activation by base.The results showed that hydrothermal and activation by acid had high iodine number which was chosen to determine the optimum condition for activated carbon preparation.The optimum condition for preparation of durian rind activated carbon was studied by Box-Behnken design.Solid/water ratio,solid/acid ratio and temperature were chosen as the important parameters for achieving the optimum reaction condition.The reaction products were analyzed by iodine number.Based on the results,the optimum condition for preparation of durian rind activated carbon was predicted using RSM.The maximum iodine number of 626.47 mg/g was expected at the optimum condition:solid/water ratio(1:175,g/mL),solid/acid ratio(1:23,g/mL)and temperature(500℃).The preparation of durian rind activated carbon at the optimal condition was carried;the percentages of iodine number achieved(666.73±6 mg/g)were close to the maximum predicted value(666.73 mg/g),thus verifying the model.At the optimum condition,the functional group on surface of durian rind activated carbon was characterized by FT-IR.The result showed that the oxygen content on surface was increased in the form of carbonyl and sulfonyl group. | Pongsert Sriprom Warawut Krusong Pornsawan Assawasaengrat | 2021 | Journal of Renewable Materials2021，9，2： | 2 |
| 2 | An alternative approach for the classification of orange varieties based on near infrared spectroscopy显示文摘 | Warawut Suphamitmongkol Guangli Nie Rong Liu Sumaporn Kasemsumran Yong Shi | 2012 | Computers and Electronics in Agriculture2012，，： | 1 |
| 3 | Liquid and vapor-phase vinegar reduces klebsiella pneumoniae on fresh coriander显示文摘 | WARAWUT K MONTINEE T CHAMROON L | 2015 | Food Control2015，50，5： | 1 |
| 4 | Geranyl Acetate Synthesis by Lipise-Catalyzed Transesterification in Supercritical Carbon Dioxide 显示文摘 | Warawut Chulalak | 1994 | Joumal of American Oil Chemists''Society1994，7，9： | 1 |
| 5 | Determination of antifungal volatile organic compounds of upland rice vinegar and their inhibition effects on Aspergillus flavus in dried chili pepper显示文摘Determination of volatile organic components(VOC)produced in high acid upland rice vinegar was conducted using GC-MS.Acetic acid and ethyl acetate at 9.11%and 2.69%(v/v),respectively,were major VOC found in the vinegar while the others were isobutyl acetate,isobutyl alcohol,isoamyl acetate,isoamyl alcohol,phenethyl acetate and phenethyl alcohol.Subsequently,vinegar and VOC were tested,in vitro,for their inhibition on conidia germination of 10^(3) conidia/mL of Aspergillus flavus.The exposure with 10%(v/v)of vapor-phase vinegar and pure acetic acid completely inhibited the germination of conidia with 30 min exposure,while VOC mixture of 9.11%(v/v)acetic acid,0.08%(v/v)isoamyl alcohol,0.45%(v/v)phenethyl alcohol and 0.01%(v/v)isobutyl alcohol with 45 min exposure could achieve the same target.Then,vinegar vapor was tested on the inhibition of conidia germination and aflatoxin production of A.flavus during 90 d subsequent storage of dried chili pepper.Complete inhibition of conidia germination and aflatoxin production were achieved with the 40 min exposure of 1.04±0.03 mmol/L of vaporized vinegar.Our results showed that fumigation of upland rice vinegar containing antifungal VOC is a simple and an economical method for commercial preservation of dried chili pepper.Upland rice vinegar is a novel bio-fumigant for prevention of mycotoxin production in dried food and feed products during storage. | Ruttipron Pothimon Warawut Krusong Pawinee Daetae Sumate Tantratian Maria Gullo | 2022 | Food Bioscience2022，46，2： | 0 |
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