สำนักราชบัณฑิตยสภา

The Journal of the Royal Institute of Thailand Vol. 31 No. 2 Apr.-Jun. 2006 Õ‘ ∑∏‘ æ≈¢Õ߇°≈◊ Õµà Õ°“√ Õ∫·Àâ ߇π◊È ÕÀ¡Ÿ ‚¥¬„™â ‰ÕπÈ ”√â Õ𬫥¬‘Ë ß 506 Ù. √ÿ ªº≈°“√∑¥≈Õß ®“°º≈°“√∑¥≈ÕßÕ∫·Àâ ß∑’Ë Õÿ ≥À¿Ÿ ¡‘ ÒÛ, ÒÙ ·≈– Òı Õß»“ ‡´≈‡´’ ¬ æ∫«à “°“√Õ∫·Àâ ß∑’Ë Õÿ ≥À- ¿Ÿ ¡‘ Ÿ ß “¡“√∂≈¥§«“¡™◊È π‰¥â ‡√Á «°«à “ ¡’ ’ ·¥ß‡¢â ¡°«à “ ‡°‘ ¥°“√À¥µ— «¡“° °«à “ §◊ πµ— «‰¥â πâ Õ¬°«à “·≈–¡’ §à “§«“¡ ·¢Á ß∑’Ë ¡“°°«à “°“√Õ∫·Àâ ß∑’Ë Õÿ ≥À¿Ÿ ¡‘ µË ” ·≈–‡¡◊Ë Õæ‘ ®“√≥“‡ª√’ ¬∫‡∑’ ¬∫ ‡π◊È ÕÀ¡Ÿ °√≥’ À¡— °‡°≈◊ Õ°— ∫°√≥’ ‰¡à À¡— °‡°≈◊ Õæ∫«à “ ‡π◊È ÕÀ¡Ÿ °√≥’ ‰¡à À¡— ° ‡°≈◊ Õ “¡“√∂≈¥§«“¡™◊È π‰¥â ‡√Á «°«à “ à «π§ÿ ≥¿“æ¥â “πµà “ß Ê π—È π æ∫«à “ ‡π◊È ÕÀ¡Ÿ ∑’Ë À¡— °‡°≈◊ Õ®–¡’ ’ ·¥ß‡¢â ¡°«à “ ¡’ °“√À¥µ— «¡“°°«à “ §◊ πµ— «‰¥â πâ Õ¬ °«à “ ·≈–¡’ §à “§«“¡·¢Á ß∑’Ë πâ Õ¬°«à “ ‡π◊È ÕÀ¡Ÿ °√≥’ ‰¡à À¡— °‡°≈◊ Õ ·≈–®“° ¿“æ∂à “¬‚§√ß √⠓߇π◊È ÕÀ¡Ÿ À≈— ß°“√ Õ∫·Àâ ßæ∫«à “ °“√Õ∫·Àâ ß∑’Ë Õÿ ≥À¿Ÿ ¡‘ Ÿ ß®–¡’ ‡π◊È Õ‡¬◊È Õ‡°’Ë ¬«æ— πÀ≈߇À≈◊ ÕÕ¬Ÿà πâ Õ¬°«à “°“√Õ∫·Àâ ß∑’Ë Õÿ ≥À¿Ÿ ¡‘ µË ” ·≈–„π‡π◊È ÕÀ¡Ÿ ∑’Ë À¡— °‡°≈◊ Õ®–¡’ º≈÷ ° ‡°≈◊ Õ‡À≈◊ ÕÕ¬Ÿà ¿“¬„π‚§√ß √â “ß°≈â “¡ ‡π◊È Õ‡ªì π∫“ß∫√‘ ‡«≥ ·≈–æ∫«à “‡¡◊Ë Õ Õÿ ≥À¿Ÿ ¡‘ ¢Õßµ— «°≈“ß„π°“√Õ∫·Àâ ß Ÿ ߢ÷È π®– à ߺ≈„Àâ §à “ — ¡ª√– ‘ ∑∏‘Ï °“√ ·æ√à ª√– ‘ ∑∏‘ º≈¢Õ߇π◊È ÕÀ¡Ÿ ¡’ §à “¡“° ¢÷È πµ“¡≈”¥— ∫ ‡¡◊Ë Õ‡ª√’ ¬∫‡∑’ ¬∫º≈ ¢Õß°“√À¡— °‡°≈◊ Õµà Õ§à “ — ¡ª√– ‘ ∑∏‘Ï °“√·æ√à ª√– ‘ ∑∏‘ º≈¢Õ߇π◊È ÕÀ¡Ÿ ∑’Ë Õ∫·Àâ ߥ⠫¬‰ÕπÈ ”√â Õ𬫥¬‘Ë ß ®–æ∫ «à “§à “ — ¡ª√– ‘ ∑∏‘Ï °“√·æ√à ª√– ‘ ∑∏‘ - º≈¢Õ߇π◊È ÕÀ¡Ÿ ∑’Ë ‰¡à À¡— °‡°≈◊ Õ¡’ §à “ ¡“°°«à “‡π◊È ÕÀ¡Ÿ °√≥’ ∑’Ë À¡— °‡°≈◊ Õ ı. °‘ µµ‘ °√√¡ª√–°“» ºŸâ «‘ ®— ¬„§√à ¢Õ¢Õ∫§ÿ ≥ ”π— ° ß“π°Õß∑ÿ π π— ∫ πÿ π°“√«‘ ®— ¬ ( °«.) ∑’Ë „Àâ ∑ÿ π π— ∫ πÿ πß“π«‘ ®— ¬ ·≈–¢Õ ¢Õ∫§ÿ ≥ “¬«‘ ™“‡∑§‚π‚≈¬’ À≈— ß°“√ ‡°Á ∫‡°’Ë ¬« §≥–∑√— 欓°√™’ «¿“æ·≈– ‡∑§‚π‚≈¬’ ¡À“«‘ ∑¬“≈— ¬‡∑§‚π‚≈¬’ æ√–®Õ¡‡°≈â “∏π∫ÿ √’ ∑’Ë „Àâ §«“¡Õπÿ - ‡§√“–Àå ‡§√◊Ë Õß«— ¥ ’ ·≈–‡§√◊Ë Õß∑¥ Õ∫ §«“¡·¢Á ß®π∑”„Àâ ß“π«‘ ®— ¬π’È ”‡√Á ® ≈ÿ ≈à «ß‰ª¥â «¬¥’ ‡Õ° “√Õâ “ßÕ‘ ß Ò. ™— ¬≥√ß§å §— π∏æπ‘ µ, ÚıÙˆ, «‘ ∑¬“- »“ µ√å ‡π◊È Õ — µ«å , ¿“§«‘ ™“ — µ«∫“≈ §≥– ‡°…µ√, ¡À“«‘ ∑¬“≈— ¬‡°…µ√»“ µ√å , ıˆÙ Àπâ “ Ú. Mujumdar, A.S. 1995, Superheated steam drying. Handbook of industrial. 2 nd edition Vol.2. Macel Dekker Inc. Û. Wimmerstedt, R., 1994, Steam drying history and future, Dryingû94, Pro- ceedings of the 9 th International Dry- ing Symposium (IDSû94) Vol. A. Australia, pp.191-213. Ù. Tang, Z, Cenkowski, S. Dehydration dynamics of potatoes in superheated steam and hot air. Canadian Agricul- tural Engineering, 2000; 42(1): 6.1- 6.13 ı. Moreira, RG. Impingement drying of foods using hot air and superheated steam. Journal of Food Engineering, 2001; 49(4): 291-295. ˆ. Uengkimbuan, N., Soponronnarit, S., Prachayawarakorn, S. and Nathkara- nakule, A., 2003, çComparative Study of Pork Dried Using Superheated Steam and Hot Airé, Proceeding of the 3 rd Asia-Pacific Drying Conference, Set 1- 3, Bangkok, Thailand, pp.679-691. ˜. Maskan, M., 2001, Drying, Shrinkage and Rehydration Characteristics of Kiwi- fruits during Hot Air and Microwave Drying, Journal of Food Engineering, Vol. 48, 177-182. ¯. Õ√ «— ≤π“Õ”‰æ ·≈–√ÿ ®‘ æ√ ª√–∑’ ª‡ π, ÚıÙÛ, çArtifacts in Biological Spe- cimen Preparation for SEMé, «“√ “√ »Ÿ π¬å ‡§√◊Ë Õß¡◊ Õ«‘ ®— ¬«‘ ∑¬“»“ µ√å ·≈–‡∑§ ‚π‚≈¬’ ®ÿ Ó≈ß°√≥å ¡À“«‘ ∑¬“≈— ¬, ªï ∑’Ë ¯, ©∫— ∫∑’Ë Ò, Àπâ “ ˜-Òı. ˘. Verbeken, D., Neirinck, N., Ven Der Meeren, P., Dewettinck K., 2005, çInfluence of K-carrageenan on the thermal gelation of salt-soluble meat proteinsé, Meat Science, Vol. 70, pp. 161-166. Ò. Crank, J., 1975, çThe Mathematics of Diffusioné, 2 nd ed., J. W. Arrowsmith LTD. Bristol, England, pp.44-68.