Yamsaengsung, R. and Tubtieng, S. 2006. Hybrid drying of rubberwood using superheated steam, in Proc. Regional Symposium on Chemical Engineering (RSCE 2006), Dec. 4-5, 2006. Singapore. pp 292-294.

Tabtiang, S. and Yamsaengsung, R. 2007. Stack temperature distribution and its effect on superheated steam drying of rubberwood, in Proc. PSU-UNS International Conference on Engineering and Environmental (ICEE 2007), May. 10-11, 2007. Phuket, Thailand. ICEE 2007056.

Yamsaengsung, R. and Tabtiang, S. 2007. Effects of superheated steam and hot air on the mechanical properties of rubberwood, in Proc. PSU-UNS International Conference on Engineering and Environmental (ICEE 2007), May. 10-11, 2007. Phuket, Thailand. ICEE 20070110.

Tabtiang, S. Prachayawarakon S. and Soponronnarit. 2010. Effect of osmotic treatment and puffing  temperature on textural properties of banana slices, in Proc. IFBT Innovative Food and Bioprocess Technology International Conference (IFBT 2010), Dec. 7-10, 2010. Prathumthani, Thailand. D 1-4.

Tabtiang , S., Soponronnarit, S. and Prachayawarakon S. A comparative study of quality of puffed osmotically banana slices using superheated steam and hot air, in Proc. International Congress on Food Engineering and Technology (IFET 2012), March 28-30, 2012. Bangkok, Thailand. P 106.

Tabtiang , S., Prachayawarakon S. and Soponronnarit, S. Optimization of process parameters for superheated steam puffing of crisp osmotic banana slices. in Proc. 13^th International Conference on Agricultural Engineering, April 4-5, 2012. Chiang Mai, Thailand. FOE 009.

Tabtiang, S., Prachayawarakon, S., Soponronnarit, S. Effect of banana variety and puffing conditions on puffed banana quality, in Proc. 8^th International Conference on Agricultural Engineering, March 17-19, 2015. Bangkok, Thailand FE 03.

Tabtiang, S., Paengkanya, S. and Tantong, P., Effects of chemical composite, puffing temperature and intermediate moisture content on physical properties of potato and apple Slices. in Proc. Siam Physics Congress 2017, May 24-27, 2017. Rayong, Thailand. A 14 Environment.

Tantong, P., Paengkanya, S. and Tabtiang, S. 2018. Effect of ripening level and puffing temperature on qualities of puffed Homtong banana slices. SNRU Journal of Science and Technology, vol. 10, pp. 116-123.

สำรวย ภูบาล และ สุรพิชญ์ ทับเที่ยง. การประยุกต์ใช้ไมโครเวฟร่วมกับการอบแห้งด้วยพลังงานแสงอาทิตย์เพื่อแปรรูปเห็ดหอมอบแห้ง. วารสารสมาคมวิศกรรมเกษตรแห่งประเทศไทย. ปีที่ 21, พ.ศ. 2564, หน้า 42-51.

Tabtiang, S. Paengkanya, S. Soponronnarit, S. 2021. Effects of Microwave Blanching Time and Puffing Temperature on Drying Time and Qualities of Crisp Banana. Journal of Food Technology (Siam University), vol. 16, pp. 32-42.

Paengkanya, S., Tabtiang, S., Prachayawarakon S. Soponronnarit, S. 2021. Comparative study of effects of hot water and steaming blanching on crisp banana qualities, ASEAN Journal of Scientific and Technological Report, vol. 24, pp. 49-60.

Tabtiang, S. Prachayawarakon, S., Soponronnarit, Influence of puffing temperature, moisture content and banana variety on crisp banana quality, in Proc. 11^th Conference on Energy Network of Thailand, June 17-19, 2015. Chonburi, Thailand. AE-2-48.

Tabtiang, S., Prachayawarakon, S., Soponronnarit, S. Effect of banana ripeness and puffing temperature on puffed banana qualities, In Proc. The 4^th Higher Education Research Promotion Congress, February 8-10, 2016. Ubonratchathani, Thailand. 20U-032.

Tabtiang, S. Prachayawarakon, S., Soponronnarit, Influence of ripening level and puffing temperature on crisp banana quality, in Proc. 12^th Conference on Energy Network of Thailand, June 8-10, 2016. Phitsanulok, Thailand. ET 295.

Tabtiang , S., Prachayawarakon S. and Soponronnarit, S. Optimal degree of ripeness and puffing temperature of the producing of crisp Numwa and Homtong banana, in Proc. 17^th TSAE National Conference and 9^th TSAE International Conference, September 8-10, 2016., Bangkok, Thailand. TPHF-08.

Tabtiang, S., Tantong, P., Prachayawarakon, S., Soponronnarit, S. Effects of hot water blanching and puffing temperature on qualities of crisp Namwa and Homtong banana. in Proc. 13^th Conference on Energy Network of Thailand, June 1-2, 2017. Chiang Mai, Thailand.

Yodrak, A., Nimmol, C., Tabtiang, S., and Soponronnarit, S., Comparative study of effects of hot-water blanching and steaming on crispy banana qualities, in Proc. The Conference on Mechanical Engineering Network of Thailand 2020, July 15-17, 2020. Hua Hin, Thailand. ETM 025.

Tabtiang, S., Yodrak, A., Nimmol, C., Tantong, P. and Soponronnarit, S., Effects of microwave blanching time and puffing temperature on drying characteristics and qualities of crisp Namwa-banana, in Proc. The Conference on Mechanical Engineering Network of Thailand 2020, July 15-17, 2020. Hua Hin, Thailand. ETM 026.

หัวหน้าโครงการ

1. Topic: Effect of banana variety and puffing conditions on quality of puffed banana

    Duration:  2013-2015.

    Financial support: King Mongkut’s University of Technology North Bangkok.

2. Topic: Explosion hot air puffing of fruits and vegetable.

    Duration: 2014-2016.

     Financial support: King Mongkut’s University of Technology North Bangkok

3. Tropics: Effect of banana variety, ripening stages and puffing condition on quality of crisp banana

Duration: 2015-2020.

     Financial support: Higher Education Research Promotion (HERP), Office of The Higher Education Commission.

4. Topic: The food puffing by high temperature and short time processing

    Duration: 2014-2016. 

Financial support: Collect of Industrial Technology, King Mongkut’s University of Technology North Bangkok.

5. Tropic: Influences of hot water blanching, calcium chloride pretreatment and puffing temperature on quality attributes of crisp Num-wa and Hom-tong banana

Duration: 2017-2020.

    Financial support: Nation Research Council of Thailand (NRCT).

6. Tropic: Fat Free Crisp Banana Product Development for Small and Medium Enterprise

    Duration:  2017-2018.

     Financial support: Office of The Higher Education Commission and Council of University Presidents of Thailand.

7. Tropic: Fat Free Crisp Banana Product Development for Community Enterprise

    Duration:  2018-2019.

     Financial support: National Science and Technology Development Agency (NSTDA)

ผู้ร่วมโครงการ

1. Tropic: Drying of mushroom by solar dryer

    Duration: 2016-2020.

    Financial support: Collect of Industrial Technology, King Mongkut’s University of Technology North Bangkok.

2. Tropic: Distinguished research professor Grant to Prof.Dr. Soponronnarit

    Duration: 2016-2019.

    Financial support: Thailand Research Found (TRF).

040113001 เคมีสำหรับวิศวกร (Chemistry for Engineers)

30923102วิทยาศาสตร์ในชีวิตประจำวัน
(Sciences in daily life)