Naphaporn Chiewchan

 

Naphaporn Chiewchan

Associate Professor

Education

  • B.Sc. (Microbiology), King Mongkut’s Institute of Technology Thonburi (1992)
  • M.Eng. (Food Engineering), King Mongkut’s Institute of Technology Thonburi (1995)
  • Ph.D. (Chemical Engineering), The University of Birmingham (2000)

Research Interests

  • Application of advanced pretreatment and drying techniques to engineer physical and functional properties of foods derived from plants
  • Release of important bioactive compounds from dietary fiber powder during simulated in vitro digesting: Effect of advanced processing on fiber matrix
  • Production of natural colorant and bioactive compounds from agro-industrial by-products

Research Awards

Supervisor of doctoral thesis “Combined Effects of Pretreatment and Drying Methods on Surface Characteristics of Vegetables and Thermal Resistance of Salmonella” (Miss Chanthima Phungamngoen, Royal Golden Jubilee Ph.D. scholarship) which was receiving the Excellent Doctoral Thesis Award 2014 in Agricultural and Biological Research Category, National Research Council of Thailand.

Professional services

  • Instructor for Better Process Control School- a training program for operating supervisors of commercial food canning operations approved by the US Food and Drug Administration (FDA).
  • Instructor for Retort Supervisor Training Program approved by Thai Food and Drug Administration (ThaiFDA).
  • Instructor for Process Authority Training Program approved by Thai Food and Drug Administration (ThaiFDA).
  • Give food safety courses for public and industries in Thailand and Malaysia.
  • Review papers for several international journals including Journal of Food Science, Journal of Food Engineering, International Journal of Food Microbiology, Food Microbiology, Food Chemistry, Food Research International, LWT-Food Science and Technology, Journal of Food Processing and Preservation, Food and Bioprocess Technology, Journal of Food Composition Analysis, Scientia Horticulturae, Innovative Food Science and Emerging Technologies, Journal of Agricultural and Food Chemistry, Food and Bioproducts Process, International Journal of Food Science and Technology.
  • Review papers for national journals including KMUTT research and development Journal, Kasetsart Journal, Chiang Mai Journal of Science, SDU journal, University of the Thai Chamber of Commerce Journal.
  • Review papers for several international conferences.
  • Review research proposals for Thailand Research Fund and several universities.
  • Serve as thesis examiner for universities in Thailand.
  • Co-chair, Organizing Committee, The International Congress on Food Engineering and Technology, Bangkok, Thailand, March, 2012.
  • Member, Organizing Committee, 6th Asia-Pacific Drying Conference, Bangkok, Thailand, October 2009.

Selected Publications

Refereed international papers
  • Pongmalai, P., Devahastin, S., Chiewchan, N., Soponronnarit, S., 2017, “Enhancing the Recovery of Cabbage Glucoraphanin through the Monitoring of Sulforaphane Content and Myrosinase Activity during Extraction by Different Methods,” Separation and Purification Technology, 174, pp. 338-344.
  • Sookjitsumran, W., Devahastin, S., Mujumdar, A.S., Chiewchan, N., 2016,”Comparative evaluation of microwave-assisted extraction and preheated solvent extraction of bioactive compounds from a plant material: A case study with cabbages,” International Journal of Food Science and Technology, 51, 2440-2449.
  • Ngamwonglumlert, L., Devahastin, S., Chiewchan, N., 2016, “Effects of Pretreatment and Drying Methods on Molecular Structure, Functional Properties and Thermal Stability of Fiber Powder Exhibiting Color from Centella asiatica L.,” International Journal of Food Science and Technology, 51(3), pp. 753-764.
  • Chiewchan, N., Mujumdar, A.S., Devahastin, S., 2015, “Application of Drying Technology to Control Aflatoxins in Foods and Feeds: A Review,” Drying Technology, 33(14), pp. 1700-1707.
  • Tanongkankit, Y., Chiewchan, N., Devahastin, S., 2015, “Evolution of Antioxidants in Dietary Fiber Powder Produced from White Cabbage Outer Leaves: Effects of Blanching and Drying Methods,” Journal of Food Science and Technology, 52(4), pp. 2280-2287.
  • Pongmalai, P., Devahastin, S., Chiewchan, N., Soponronnarit, S., 2015, “Enhancement of Microwave-Assisted Extraction of Bioactive Compounds from Cabbage Outer Leaves via the Application of Ultrasonic Pretreatment,” Separation and Purification Technology, 144, pp. 37-45.
  • Chaisamlitpol, S., Hiranvarachat, B., Srichumpoung, J., Devahastin, S., Chiewchan, N., 2014, “Bioactive Compositions of Extracts from Cabbage Outer Leaves as Affected by Drying Pretreatment prior to Microwave-Assisted Extraction,” Separation and Purification Technology, 136, pp. 177-183.
  • Jongaroontaprangsee, S., Chiewchan, N., Devahastin, S., 2014, “Composition Profiles and Functional Properties of Dietary Fiber Powder from Lime Residues: Effects of Pretreatment and Drying Methods,” Drying Technology, 32(4), pp. 484-493.
  • Lekcharoenkul, P., Tanongkankit, Y., Chiewchan, N., Devahastin, S., 2014, “Enhancement of Sulforaphane Content in Cabbage Outer Leaves Using Hybrid Drying Technique and Stepwise Change of Drying Temperature,” Journal of Food Engineering, 122, pp. 56-61.
  • Chinapongtitiwat, V., Jongaroontaprangsee, S., Chiewchan, N., Devahastin, S., 2013, “Important Flavonoids and Limonin in Selected Thai Citrus Residues,” Journal of Functional Foods, 5(3), pp. 1151-1158.
  • Tanongkankit, Y., Sablani, S.S., Chiewchan, N., Devahastin, S., 2013, “Microwave-Assisted Extraction of Sulforaphane from White Cabbages: Effects of Extraction Condition, Solvent and Sample Pretreatment,” Journal of Food Engineering, 117(1), pp. 151-157.
  • Phungamngoen, C., Chiewchan, N., Devahastin, S., 2013, “Effects of Various Pretreatments and Drying Methods on Salmonella Resistance and Physical Properties of Cabbage,” Journal of Food Engineering, 115(2), pp. 237-244.
  • Hiranvarachat, B., Devahastin, S., Chiewchan, N., Raghavan, G.S.V., 2013, “Structural Modification by Different Pretreatment Methods to Enhance Microwave-Assisted Extraction of b-Carotene from Carrots,” Journal of Food Engineering, 115(2), pp. 190-197.
  • Tanongkankit, Y., Chiewchan, N., Devahastin, S., 2012, “Physicochemical Property Changes of Cabbage Outer Leaves upon Preparation into Functional Dietary Fiber Powder,” Food and Bioproducts Processing, 90(3), pp. 541-548.
  • Niamnuy, C., Nachaisin, M., Poomsa-ad, N., Devahastin, S., 2012, “Kinetic Modeling of Drying and Conversion/Degradation of Isoflavones during Infrared Drying of Soybean,” Food Chemistry, 133(3), pp. 952-958.
  • Hiranvarachat, B., Devahastin, S., Chiewchan, N., 2012, “In vitro Bioaccessibility of b-Carotene in Dried Carrots Pretreated by Different Methods,” International Journal of Food Science and Technology, 47(3), pp. 535-541.
  • Peerajit, P., Chiewchan, N., Devahastin, S., 2012, “Effects of Pretreatment Methods on Health-Related Functional Properties of High Dietary Fiber Powder from Lime Residues,” Food Chemistry, 134(4), pp. 1891-1898.
Book Chapters
  • Chiewchan, N., Devahastin, S., Mujumdar, A.S., 2012, “Drying of Foods,” pp. 394-411, in D.-W. Sun (Ed.) Handbook of Food Safety Engineering, Wiley-Blackwell, West Sussex.
  • Chiewchan, N., 2010, “Effect of Processing on Microbial Growth and Inactivation in Foods,” pp. 85-104, in S. Devahastin (Ed.) Physicochemical Aspects of Food Engineering and Processing, CRC Press, Boca Raton.

Contact Information

Tel.: +66 2 470 9243   Fax: +66 2 470 9240
E-mail: naphaporn.rat@kmutt.ac.th