วีรเชษฐ์ จิตตาณิชย์
รองศาสตราจารย์
ภาควิชาวิทยาศาสตร์และเทคโนโลยีการอาหาร คณะอุตสาหกรรมเกษตร บางเขน
fagiwcj@ku.ac.th
0-2562-5026
EDUCATION
- Ph.D.(Food Science and Technology), The University of New South Wales, Australia, 2550
- วศ.ม.(วิศวกรรมอาหาร), มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี, ไทย, 2544
- วศ.บ.(วิศวกรรมเครื่องกล), สถาบันเทคโนโลยีพระจอมเกล้าเจ้าคุณทหารลาดกระบัง, ไทย, 2540
- Master of Commerce, The University of Sydney, Australia, 2546
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เทคโนโลยีการอบแห้ง, การให้ความร้อนแบบโอห์มมิค, เทคโนโลยีการแช่เยือกแข็ง, วิศวกรรมอาหาร
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Scopus
h-index
h-index: 21
| # | Document title | Authors | Year | Source | Cited by |
|---|---|---|---|---|---|
| 1 | Study of spray drying of pineapple juice using maltodextrin as an adjunct | Jittanit W., Niti-Att D., Techanuntachaikul O. | 2010 | Chiang Mai Journal of Science, 37(3), pp. 498-506 | 84 |
| 2 | Ohmic heating treatment for Gac aril oil extraction: Effects on extraction efficiency, physical properties and some bioactive compounds | Aamir M., Jittanit W. | 2017 | Innovative Food Science and Emerging Technologies, 41, pp. 224-234 | 67 |
| 3 | Industrial paddy drying and energy saving options | Jittanit W., Saeteaw N., Charoenchaisri A. | 2010 | Journal of Stored Products Research, 46(4), pp. 209-213 | 61 |
| 4 | Ohmic heating for cooking rice: Electrical conductivity measurements, textural quality determination and energy analysis | Jittanit W., Khuenpet K., Kaewsri P., Dumrongpongpaiboon N., Hayamin P., Jantarangsri K. | 2017 | Innovative Food Science and Emerging Technologies, 42, pp. 16-24 | 55 |
| 5 | Spray drying of inulin component extracted from Jerusalem artichoke tuber powder using conventional and ohmic-ultrasonic heating for extraction process | Khuenpet K., Fukuoka M., Jittanit W., Sirisansaneeyakul S. | 2017 | Journal of Food Engineering, 194, pp. 67-78 | 45 |
| 6 | The temperature prediction of some botanical beverages, concentrated juices and purees of orange and pineapple during ohmic heating | Tumpanuvatr T., Jittanit W. | 2012 | Journal of Food Engineering, 113(2), pp. 226-233 | 42 |
| 7 | The ohmic heating of meat ball: Modeling and quality determination | Engchuan W., Jittanit W., Garnjanagoonchorn W. | 2014 | Innovative Food Science and Emerging Technologies, 23, pp. 121-130 | 42 |
| 8 | Comparison Between Fluidized Bed and Spouted Bed Drying for Seeds | Jittanit W., Srzednicki G., Driscoll R. | 2013 | Drying Technology, 31(1), pp. 52-56 | 41 |
| 9 | Corn, rice, and wheat seed drying by two-stage concept | Jittanit W., Srzednicki G., Driscoll R. | 2010 | Drying Technology, 28(6), pp. 807-815 | 40 |
| 10 | Seed drying in fluidized and spouted bed dryers | Jittanit W., Srzednicki G., Driscoll R. | 2010 | Drying Technology, 28(10), pp. 1213-1219 | 37 |
| 11 | Optimization of operating process parameters for instant brown rice production with microwave-followed by convective hot air drying | Le T., Jittanit W. | 2015 | Journal of Stored Products Research, 61, pp. 1-8 | 37 |
| 12 | The application of ohmic heating in lactose-free milk pasteurization in comparison with conventional heating, the metal contamination and the ice cream products | Suebsiri N., Kokilakanistha P., Laojaruwat T., Tumpanuvatr T., Jittanit W. | 2019 | Journal of Food Engineering, 262, pp. 39-48 | 35 |
| 13 | Production of tamarind powder by drum dryer using maltodextrin and arabic gum as adjuncts | Jittanit W., Chantara-In M., Deying T., Ratanavong W. | 2011 | Songklanakarin Journal of Science and Technology, 33(1), pp. 33-41 | 34 |
| 14 | High pressure processing of tamarind (Tamarindus indica) seed for xyloglucan extraction | Limsangouan N., Charunuch C., Sastry S.K., Srichamnong W., Jittanit W. | 2020 | LWT, 134, 110112 | 31 |
| 15 | Kinetics and temperature dependent moisture diffusivities of pumpkin seeds during drying | Jittanit W. | 2011 | Kasetsart Journal - Natural Science, 45(1), pp. 147-158 | 31 |
| 16 | The application of ohmic heating for inulin extraction from the wet-milled and dry-milled powders of Jerusalem artichoke (Helianthus tuberosus L.) tuber | Termrittikul P., Jittanit W., Sirisansaneeyakul S. | 2018 | Innovative Food Science and Emerging Technologies, 48, pp. 99-110 | 30 |
| 17 | Physical and chemical properties, antioxidant capacity, and total phenolic content of xyloglucan component in tamarind (Tamarindus indica) seed extracted using subcritical water | Limsangouan N., Milasing N., Milasing N., Thongngam M., Khuwijitjaru P., Jittanit W. | 2019 | Journal of Food Processing and Preservation, 43(10), e14146 | 28 |
| 18 | Inulin Powder Production from Jerusalem Artichoke (Helianthus tuberosus L.) Tuber Powder and Its Application to Commercial Food Products | Khuenpet K., Jittanit W., Sirisansaneeyakul S., Srichamnong W. | 2017 | Journal of Food Processing and Preservation, 41(4), e13097 | 27 |
| 19 | Investigation of suitable spray drying conditions for sugarcane juice powder production with an energy consumption study | Khuenpet K., Charoenjarasrerk N., Jaijit S., Arayapoonpong S., Jittanit W. | 2016 | Agriculture and Natural Resources, 50(2), pp. 139-145 | 27 |
| 20 | Effect of superheated-steam drying compared to conventional parboiling on chalkiness, head rice yield and quality of chalky rice kernels | Jittanit W., Angkaew K. | 2020 | Journal of Stored Products Research, 87, 101627 | 25 |
| 21 | Effects of drying conditions in hybrid dryer on the GABA rice properties | Tumpanuvatr T., Jittanit W., Surojanametakul V. | 2018 | Journal of Stored Products Research, 77, pp. 177-188 | 23 |
| 22 | Polymeric Packaging Applications for Seafood Products: Packaging-Deterioration Relevance, Technology and Trends | Laorenza Y., Chonhenchob V., Bumbudsanpharoke N., Jittanit W., Sae-tan S., Rachtanapun C., Chanput W.P., Charoensiddhi S., Srisa A., Promhuad K., Wongphan P., Harnkarnsujarit N. | 2022 | Polymers, 14(18), 3706 | 21 |
| 23 | Production of xyloglucan component extracted from tamarind (Tamarindus indica) seeds using microwave treatment for seed decortication | Nguyen T.T., Jittanit W., Srichamnong W. | 2019 | Journal of Food Processing and Preservation, 43(8), e14055 | 20 |
| 24 | Physical and chemical properties of powder produced from spray drying of inulin component extracted from Jerusalem artichoke tuber powder | Jirayucharoensak R., Khuenpet K., Jittanit W., Sirisansaneeyakul S. | 2019 | Drying Technology, 37(10), pp. 1215-1227 | 19 |
| 25 | Effects of varieties, heat pretreatment and UHT conditions on the sugarcane juice quality | Jittanit W., Wiriyaputtipong S., Charoenpornworanam H., Songsermpong S. | 2011 | Chiang Mai Journal of Science, 38(1), pp. 116-125 | 18 |
| 26 | Effect of pretreatments on quality of Jerusalem artichoke (Helianthus Tuberosus L.) tuber powder and inulin extraction | Khuenpet K., Jittanit W., Sirisansaneeyakul S., Srichamnong W. | 2015 | Transactions of the ASABE, 58(6), pp. 1873-1884 | 13 |
| 27 | Electrical and thermo-physical properties of meat ball | Engchuan W., Jittanit W. | 2013 | International Journal of Food Properties, 16(8), pp. 1676-1692 | 13 |
| 28 | Potential of green seaweed Ulva rigida in Thailand for healthy snacks | Thunyawanichnondh J., Suebsiri N., Leartamonchaikul S., Pimolsri W., Jittanit W., Charoensiddhi S. | 2020 | Journal of Fisheries and Environment, 44(1), pp. 29-39 | 12 |
| 29 | Study of hybrid dryer prototype and its application in pregerminated rough rice drying | Tumpanuvatr T., Jittanit W., Surojanametakul V. | 2018 | Drying Technology, 36(2), pp. 205-220 | 11 |
| 30 | Effects of drying methods on the nutritional and physical quality of pre-germinated rice | Sootjarit S., Jittanit W., Surojanametakul V. | 2011 | Transactions of the ASABE, 54(4), pp. 1423-1430 | 10 |
| 31 | Comparison of hot air and superheated steam drying of Jerusalem artichoke (Helianthus tuberosus L.) tubers and inulin powder production | Sirisansaneeyakul S. | 2015 | Transactions of the ASABE, 58(4), pp. 1113-1125 | 10 |
| 32 | Moisture sorption behavior and drying kinetics of pre-germinated rough rice and pre-germinated brown rice | Sootjarit S., Jittanit W., Jittanit W., S. Phompan, P. Rerkdamri | 2011 | Transactions of the ASABE, 54(1), pp. 255-263 | 9 |
| 33 | Drying characteristics of cooked jasmine brown rice and true densities of dried products | Le T., Jittanit W. | 2012 | Kasetsart Journal - Natural Science, 46(2), pp. 256-271 | 8 |
| 34 | Effect of indirect ohmic heating on quality of ready-to-eat pineapple packed in plastic pouch | Pham H., Jittanit W., Sajjaanantakul T. | 2014 | Songklanakarin Journal of Science and Technology, 36(3), pp. 317-324 | 8 |
| 35 | Effect of carbonation of fresh egg white prior to spray drying on physical and functional properties of powder | Katekhong W., Bhandari B., Jittanit W., Charoenrein S. | 2018 | Drying Technology, 36(10), pp. 1224-1235 | 7 |
| 36 | Inhibition of acrylamide formation in potato strip by ultrasonic-treated methylcellulose batter | Lua H.Y., Naim M.N., Mohd M.A., Hamidon F., Abu Bakar N.F., Vangnai K., Jittanit W., Teh H.F. | 2022 | International Journal of Food Science and Technology | 7 |
| 37 | Energy consumption, physical properties, protein structure and digestibility of edible insects dried using three methods | Chaowattanakul T., Khieu V.M., Rojviriya C., Siriwong S., Jittanit W., Chanput W.P. | 2022 | Journal of Insects as Food and Feed, 8(5), pp. 525-535 | 6 |
| 38 | CINNAMON ESSENTIAL OIL MICROCAPSULES MADE USING VARIOUS METHODS: PHYSICAL PROPERTIES AND ANTIMICROBIAL ABILITY | Kean S., Trevanich S., Jittanit W. | 2022 | Journal of the ASABE, 65(1), pp. 169-178 | 6 |
| 39 | Quality improvement of refrigerated ready-to-eat cooked brown rice by adding gellan gum and trehalose with ohmic heating compared to conventional cooking method | Tumpanuvatr T., Jittanit W. | 2022 | Journal of Food Processing and Preservation, e16443 | 6 |
| 40 | Encapsulation of black pepper oleoresin by applying different wall materials with spray- or freeze-drying techniques and quality determination | Induruwa Vidana Arachchige Don C.S.I., Induruwa Vidana Arachchige Don C.S.I., Jittanit W., Lorjaroenphon Y. | 2024 | Drying Technology | 6 |
| 41 | Effect of drying schemes using superheated-steam and hot-air as drying media on the quality of parboiled chalky rice compared to conventional parboiling | Jittanit W., Angkaew K. | 2020 | Drying Technology | 5 |
| 42 | The effects of pasteurization by conventional and ohmic heating methods and concentration processes on the Madan (Garcinia schomburgkiana Pierre) juice properties | Khuenpet K., Jittanit W. | 2020 | Applied Engineering in Agriculture, 36(2), pp. 205-219 | 5 |
| 43 | The Freezing of Rice Products in Box Containers: Temperature Profile Prediction, Model Validation and Physical Characteristics | Lertamondeeraek K., Jittanit W. | 2019 | International Journal of Food Engineering, 15(9), 20180158 | 5 |
| 44 | Effect of the sweeteners on the qualities of vanilla-flavored and yoghurt-flavored ice cream | Khuenpet K., Jittanit W., Watchrakorn T., Pongpinyapibul T. | 2015 | Kasetsart Journal - Natural Science, 49(1), pp. 133-145 | 5 |
| 45 | Mathematical models for electrical conductivities of fresh juices,concentrated juices and purees undergoing ohmic heating | Tumpanuvatr T., Jittanit W. | 2011 | Thai Journal of Agricultural Science, 44(5), pp. 312-318 | 5 |
| 46 | Comparison between ohmic and conventional heating of pineapple and longan in sucrose solution | Tumpanuvatr T., Jittanit W., Kaewchutong S., Jan-Ob O., Pham H., Sajjaanantakul T. | 2015 | Kasetsart Journal - Natural Science, 49(4), pp. 615-625 | 4 |
| 47 | Germination models for seeds dried in fluidised and spouted bed dryers | Jittanit W., Srzednicki G., Driscoll R. | 2009 | Seed Science and Technology, 37(1), pp. 180-191 | 4 |
| 48 | The application of purification process for inulin powder production from Jerusalem artichoke (Helianthus tuberosus L.) tuber powder | Khuenpet K., Jittanit W., Sirisansaneeyakul S., Srichamnong W. | 2018 | Journal of Food Processing and Preservation, 42(8), e13695 | 4 |
| 49 | Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum | Tumpanuvatr T., Jittanit W. | 2022 | International Journal of Food Properties, 25(1), pp. 2381-2395 | 3 |
| 50 | Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages | Jantapirak S., Vangnai K., Tumpanuvatr T., Jittanit W. | 2023 | International Journal of Food Properties, 26(1), pp. 2186-2200 | 3 |
| 51 | Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption | Tumpanuvatr T., Jittanit W. | 2024 | International Journal of Food Properties, 27(1), pp. 431-447 | 3 |
| 52 | Ohmic heating of chicken sausage: electrical conductivities, heating characteristics, temperature prediction, and the comparison with conventional heating methods | Jantapirak S., Vangnai K., Tumpanuvatr T., Jittanit W. | 2024 | International Journal of Food Engineering | 2 |
| 53 | Effect of pasteurization and concentration on quality of madan (Garcinia Schomburgkiana Pierre) juice | Jittanit W., Ananpattana T., Khunthakamon P., Khuenpet K. | 2018 | Italian Journal of Food Science, 30(5), pp. 7-12 | 2 |
| 54 | Effect of ozone on prolonging the shelf life of mango and broccoli during cold storage and distribution | Paico M., Jittanit W., Jarupan L., Chonhenchob V. | 2019 | 21st IAPRI World Conference on Packaging 2018 - Packaging: Driving a Sustainable Future, pp. 443-451 | 1 |
| 55 | Comparison between the nutritional qualities of oil extracted from gac aril by solvent method with ohmic heating and conventional methods | Aamir M., Jittanit W. | 2019 | Applied Engineering in Agriculture, 35(4), pp. 509-520 | 1 |
| 56 | EFFECT of PARTICLE SIZE and SOLID-TO-SOLVENT RATIO on YIELD, PIPERINE CONTENT, VOLATILE and NON-VOLATILE CONTENTS of BLACK PEPPER OLEORESIN EXTRACTS | Induruwa Vidana Arachchige Don C.S., Induruwa Vidana Arachchige Don C.S., Jittanit W. | 2022 | Applied Engineering in Agriculture, 38(1), pp. 145-153 | 1 |
| 57 | Application of ohmic heating for black pepper (Piper nigrum L.) oleoresin extraction compared with conventional heating | Induruwa Vidana Arachchige Don C.S.I., Induruwa Vidana Arachchige Don C.S.I., Jittanit W., Lorjaroenphon Y. | 2022 | Journal of Food Processing and Preservation, e16568 | 1 |
| 58 | Experimental simulation of temperature non-uniformity in a loaded container along air cargo supply chain: Mango case study | Jantapirak S., Jantapirak S., Laguerre O., Denis A., Salomon Y.P., Flick D., Flick D., Vangnai K., Jittanit W., Duret S. | 2024 | Journal of Food Engineering, 380, 112161 | 1 |
| 59 | Effect of tapioca starch on physicochemical and nutritional qualities of mung bean protein-based burger patties | Ratnaningsih R., Ratnaningsih R., Songsermpong S., Jittanit W., Rumpagaporn P. | 2024 | Asia-Pacific Journal of Science and Technology, 29(4), APST-29-04-15 | 0 |
| 60 | SPRAY DRYING OF FRUCTOOLIGOSACCHARIDE SYRUP PRODUCED FROM JERUSALEM ARTICHOKE TUBER APPLYING DIFFERENT DRYING AIDS AND PROPERTIES OF POWDER PRODUCTS | Siriwarin N., Wichitchan P., Thongchai N., Jittanit W. | 2024 | Journal of the ASABE, 67(6), pp. 1585-1594 | 0 |
| 61 | Moisture sorption isotherms, drying behavior, and quality attributes of mango sheets dried using hot air combined with relative humidity control | Praphunchonakorn K., Jittanit W. | 2022 | Journal of Food Processing and Preservation, e16347 | 0 |