ASEAN Journal of Scientific and Technological Reports最新文献_第7页

Application of Smart Farm System to Enhance Phoenix Oyster Mushroom Production 智能农场系统在凤凰菇生产中的应用

ASEAN Journal of Scientific and Technological Reports Pub Date : 2021-12-25 DOI: 10.55164/ajstr.v24i3.243604

K. Mahamad, Pongsak Mansuriwong, Wanida Petlamul

{"title":"Application of Smart Farm System to Enhance Phoenix Oyster Mushroom Production","authors":"K. Mahamad, Pongsak Mansuriwong, Wanida Petlamul","doi":"10.55164/ajstr.v24i3.243604","DOIUrl":"https://doi.org/10.55164/ajstr.v24i3.243604","url":null,"abstract":"Phoenix Oyster Mushroom's production, which is considered an economic mushroom in Thailand, to reach the quantity and quality that is accordant with customers' demand, requires suitable temperature and humidity control. This research aims to develop and apply for the smart farm system (SFS) designed ET-ESP8266-RS485 board to control temperature and humidity, operate and show result data through an application on the smartphone. Also, it can collect the data and analysis to compare the Phoenix Oyster Mushroom farm installing with the SFS (the test set) and the Phoenix Oyster Mushroom farm non-installing with the SFS (the control set). The result found that the SFS's control system was able to show the temperature and humidity results accurately; the average error percentage was at a low level — equal to 0.61 and 1.19%, respectively. In addition, it was able to maintain the consistency of temperature and humidity at an average of 27.67 °C and 83.36%, respectively. In contrast, the control set maintained the temperature and humidity at 32.28 °C and 69.32%, respectively. The average productivity of the mushroom from the test set was 8.1 kg and 8.48 × 6.5 cm in size. It was 1.42 times or significantly (p < 0.06) higher than the control set, which provided the average productivity of the mushroom at 5. 7 kg and 7.37 × 5.66 cm in size. The user satisfaction assessment of 30 users from using the Phoenix Oyster Mushroom farm installed with the SFS was found that the users were satisfied at the highest level ( =4.54 and S.D.=0.52). The economic analysis determined that the agriculturists would break even at 28.10 kg of Phoenix Oyster Mushroom production. The research indicates that the developed SFS can create favourable conditions for Phoenix Oyster Mushroom growth, leading to higher quantity and quality and the convenience of well-managed farming.","PeriodicalId":426475,"journal":{"name":"ASEAN Journal of Scientific and Technological Reports","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130556339","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

The First Study of a Period Change of the V1851 Orion Binary System V1851猎户座双星系统周期变化的首次研究

ASEAN Journal of Scientific and Technological Reports Pub Date : 2021-12-25 DOI: 10.55164/ajstr.v24i3.243575

Warisa Pancharoen, W. Maithong

引用次数: 1

Antioxidant properties of sacha inchi (Plukenetia volubilis) shell extracts as affected by solvents used for prior decolorization 皂荚(Plukenetia volubilis)壳提取物抗氧化性能的研究

ASEAN Journal of Scientific and Technological Reports Pub Date : 2021-12-25 DOI: 10.55164/ajstr.v24i3.243570

Arthittaya Thuanthong, Jaran Patchimpet, W. Visessanguan, J. Panyo, S. Benjakul, Yi Zhang, S. Klomklao

{"title":"Antioxidant properties of sacha inchi (Plukenetia volubilis) shell extracts as affected by solvents used for prior decolorization","authors":"Arthittaya Thuanthong, Jaran Patchimpet, W. Visessanguan, J. Panyo, S. Benjakul, Yi Zhang, S. Klomklao","doi":"10.55164/ajstr.v24i3.243570","DOIUrl":"https://doi.org/10.55164/ajstr.v24i3.243570","url":null,"abstract":"Sacha inchi (Plukenetia volubilis) shell is a potential source of phenolics with an-tioxidative activity and its extract can be used to prevent lipid oxidation in some food matrices. However, the sacha inchi extract has been fully exploited due to the dark brown colour properties associated with pigments. Thus, de-colourization of sacha inchi shells before extraction using solvents could be a means to bring about the extract with a lighter colour, which could be applied in foods without constraints. The effects of different solvents used for decolour-ization in sacha inchi (Plukenetia volubilis) shell powder on antioxidant proper-ties were investigated. The solvents used were methanol, acetone, chloroform and propanol. The ethanolic extracts' total phenolic content (TPC) and total flavonoid content (TFC) decreased when solvents were employed for prior de-colourization. Among all solvents, the ethanolic extracts from sacha inchi shell powder decolourized using chloroform (CHE) showed the highest TPC (9.94 mg GAE/g dry extract) and TFC (7.20 mg CE/g dry extract). Also, extracts from chloroform decolourized shell powder had the highest antioxidant activities (2,410.01, 111.60 and 4.58 µmol TE/g dry extract for 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scaveng-ing activities, ferric reducing antioxidant power (FRAP), respectively, and 0.52 mmol EDTA /g dry extract for metal chelating assay) compared to other ex-tracts. Therefore, chloroform was the appropriate solvent for decolourization, and the resulting extract had higher antioxidant properties than others.","PeriodicalId":426475,"journal":{"name":"ASEAN Journal of Scientific and Technological Reports","volume":"81 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133877332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Sweet Cassava Flour and Rice Flour on Physical Properties and Sensory Evalu-ation of Gluten-Free Takoyaki Product 甜木薯粉和米粉对无麸质章鱼烧制品物理性能及感官评价的影响

ASEAN Journal of Scientific and Technological Reports Pub Date : 2021-12-25 DOI: 10.55164/ajstr.v24i3.243587

Pooriwut Maneechoold, S. Ratanasumawong, Nongnuch Siriwong

{"title":"Effect of Sweet Cassava Flour and Rice Flour on Physical Properties and Sensory Evalu-ation of Gluten-Free Takoyaki Product","authors":"Pooriwut Maneechoold, S. Ratanasumawong, Nongnuch Siriwong","doi":"10.55164/ajstr.v24i3.243587","DOIUrl":"https://doi.org/10.55164/ajstr.v24i3.243587","url":null,"abstract":"The objective of this research was to investigate the effect of substitution of wheat flour with sweet cassava flour and rice flour on physical and sensory qualities in a gluten-free Takoyaki. The different ratios of cassava flour and rice flour were performed at five recipes, including 55:45 (HN55), 65:35 (HN65), 75:25 (HN75), 85:15 (HN85) and 100:0 (HN100) and then analyzed their quality attributes. These results indicated that increasing the ratio of cassava flour in Takoyaki products revealed the decrease in hardness (p ≤ 0.05) and the colour of products were a darker brown with lightness (L*) redness (a*) but yellowness (b*) was de-creased (p ≤ 0.05). Next, the sensory evaluation suggested that an increase of ra-tios of cassava flour was also significantly reduced in the likeness score in ap-pearance, colour, crispness, softness, oiliness, and overall liking (p ≤ 0.05) by us-ing a 9-point hedonic scale. This work clearly shows that HN55 is like Takoyaki from wheat flour (as control) since the sensory evaluation has been indicated at like moderately to very much. So, the sweet cassava flour is potentially used to prepare gluten-free products, but it may be necessary to improve due to some containing the specific odour.","PeriodicalId":426475,"journal":{"name":"ASEAN Journal of Scientific and Technological Reports","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124724097","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Numerical Simulation of Granular Mixing in Conical Mixer with Different Angles Using Discrete Element Method 用离散元法数值模拟不同角度锥形混合器内颗粒混合

ASEAN Journal of Scientific and Technological Reports Pub Date : 2021-12-25 DOI: 10.55164/ajstr.v24i3.243606

W. Chuayjan, T. Kaewong, S. Thongnak

引用次数: 0

Assessment of Background Radioactivity and Related Radioactive Hazard Indices in Glutinous Rice (Oryza sativa var. glu-tinosa) 糯米(Oryza sativa var. glu-tinosa)本底放射性及相关放射性危害指标评价

ASEAN Journal of Scientific and Technological Reports Pub Date : 2021-12-25 DOI: 10.55164/ajstr.v24i3.243602

P. Kessaratikoon, Nuthanicha Boonkong, R. Boonkrongcheep, N. Changkit

{"title":"Assessment of Background Radioactivity and Related Radioactive Hazard Indices in Glutinous Rice (Oryza sativa var. glu-tinosa)","authors":"P. Kessaratikoon, Nuthanicha Boonkong, R. Boonkrongcheep, N. Changkit","doi":"10.55164/ajstr.v24i3.243602","DOIUrl":"https://doi.org/10.55164/ajstr.v24i3.243602","url":null,"abstract":"Specific activites of natural (40K, 226Ra and 40Th) and anthropogenic (137Cs) radionuclides in 30 glutinous rice samples bought from some local retailers and department stores in Songkhla Province have been measured and analyzed. Experiment results were carried out by using a high-purity germanium (HPGe) detector and gamma spectrometry analysis system at Radiation Laboratory in Thailand Institute of Nuclear Technology (Public Organization) (TINT). The results show that the specific activities of 40K, 226Ra, 232Th and 137Cs in 30 glutinous rice samples ranged from < 592.21 – 896.36, < 3.73 – 11.92, < 2.49 – 7.84 and < 1.54 – < 2.35 Bq/kg respectively, with mean values of 683.13 ± 33.61, 6.09 ± 1.78, 4.20 ± 1.52 and < 1.92 ± 0.21 Bq/kg respectively. Furthermore, some related radioactive hazard indices and the excess lifetime cancer risk (ELCR) value were also evaluated and found in the safety values. Moreover, all the results were compared with Office of Atoms for Peace (OAP) data, research data in Thailand, international studies and some recommended values.","PeriodicalId":426475,"journal":{"name":"ASEAN Journal of Scientific and Technological Reports","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122086471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Antimicrobial Activity of Secondary Metabolites from Endophytic Fungus Fusarium sp. Isolated from Eichhornia crassipes Linn. 柞蚕内生真菌镰刀菌次生代谢产物的抑菌活性研究。

ASEAN Journal of Scientific and Technological Reports Pub Date : 2021-12-25 DOI: 10.55164/ajstr.v24i3.244115

Wanrudee Hiranrat, Asadhawut Hiranrat, P. Supaphon

引用次数: 1

Utilization of Sweet Potato as Pigment Source in Siamese Fighting Fish (Betta splendens) Feed 红薯作为色素源在暹罗斗鱼饲料中的应用

ASEAN Journal of Scientific and Technological Reports Pub Date : 2021-08-22 DOI: 10.55164/ajstr.v24i2.242161

Supalug Kattakdad, Krittima Saowakoon, Suriya Udduang

{"title":"Utilization of Sweet Potato as Pigment Source in Siamese Fighting Fish (Betta splendens) Feed","authors":"Supalug Kattakdad, Krittima Saowakoon, Suriya Udduang","doi":"10.55164/ajstr.v24i2.242161","DOIUrl":"https://doi.org/10.55164/ajstr.v24i2.242161","url":null,"abstract":"This study investigated the effect of different sweet potato varieties as dietary pigment sources on the coloration of Siamese Fighting Fish (Betta splendens). The experiment was conducted as a completely randomized design (CRD) with four treatments and three replicates. The experimental feed consisted of; control feed, 5 % orange sweet potato (OrSP), 5 % yellow sweet potato (YeSP) and 5 % purple sweet potato (PuSP). The experimental feeds were formulated with 31.18-32.01 % crude protein, 6.73 - 7.04 % crude fat and total carotenoids in control, OrSP, YeSP and PuSP were 15.63, 42.61, 38.79 and 32.32 mg/kg, respectively. Two-month male fishes were obtained from a reliable commercial farm and acclimated to the rearing environment. After the 8 weeks rearing period, the results showed that the final average weight, final average length, average daily gain, weight gain, specific growth rate and feed conversion ratio (FCR) were not significantly different between treatment groups (p > 0.05). However, dietary supplementation with sweet potato affected the color expression and carotenoid accumulation by Betta splendens. The lightness(L*) of fish fed with the control feed showed the highest value (p ≤ 0.05). The redness (a*) of fish fed with 5 % OrSP and 5 % YeSP was higher than in the other treatments (p ≤ 0.05) and the yellowness (b*) of fish fed with 5 % OrSP showed higher values than in the other groups (p ≤ 0.05). The results of carotenoid accumulation in each organ increased in all treatment groups. After 8 weeks, the fish fed with 5% OrSP showed the highest carotenoid accumulation in skin and scale, dorsal fin, anal fin and caudal fin as compared to the other groups (p ≤ 0.05).","PeriodicalId":426475,"journal":{"name":"ASEAN Journal of Scientific and Technological Reports","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128964385","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Properties of Natural Rubber with Molasses Carbon Powder Activated Using Microwave Radiation as a Filler 微波活化糖蜜碳粉天然橡胶的性能研究

ASEAN Journal of Scientific and Technological Reports Pub Date : 2021-08-22 DOI: 10.55164/ajstr.v24i2.241719

Waraporn Sopradit, Adisak Jaturapiree, Ekrachan Chaichana, T. Saowapark

引用次数: 0

An Improvement of the Matrix-Matrix Multiplication Speed using 2D-Tiling and AVX512 Intrinsics for Multi-Core Architectures 基于二维平铺和AVX512特性的矩阵-矩阵乘法速度的改进

ASEAN Journal of Scientific and Technological Reports Pub Date : 2021-08-22 DOI: 10.55164/ajstr.v24i2.242021

Nwe Zin Oo, P. Chaikan

引用次数: 0