Ampawan Tansakul

Education

• B.Sc. First Class Honor. (Food Science and Technology), Kasetsart University, Thailand (1986)
• M.Sc. (Food Engineering), Asian Institute of Technology (1990)
• Ph.D. (Food Engineering), Virginia Tech. (1996)

Research Interests

• Engineering properties of food
• Food process engineering
• Food process modeling
• Non-destructive measurement of food: Image analysis, Impedance method
• Food standard

Selected Awards and Accolades

• Patent no. 22004 Machine vision for mango grading (2007)
• M.Sc. Scholarship from Canadian International Development Agency (CIDA)
• Ph.D. Scholarship from Royal Thai Government (RTG)

Selected Professional Services and Memberships:

• Member, Food Science and Technology Association of Thailand (FoSTAT)
• Member, American Society of Agricultural and Biological Engineers (ASABE)
• Editorial Board, Rangsit University Journal of Engineering and Technology
• Editorial Board, Mahasarakham International Journal of Engineering Technology (MIJET)

Selected Publications

• Penchaiya, P., Tijskens, L.M.M., Uthairatanakij, A., Srilaong, V., Tansakul, A. and Kanlayanarat, S. 2015. Dynamics of Firmness and Colour of Thai Mango Cultivar ‘Nam Dok Mai Si-Thong’. Acta Horticulture. (International Society for Horticulture Science) 1091:261-266.
• Penchaiya, P., Uthairatanakij, A., Srilaong, V., Kanlayanarat, S., Tijskens, L.M.M. and Tansakul, A. 2015. Measurement of Mango Firmness by Non-destructive Limited Compression Technique. Acta Horticulture. (International Society for Horticulture Science) 1088:73-78.
• Siangprohdee, P., Wongsasulak, S. and Tansakul, A. 2015. Influence of Xanthan Gum-Modified Starch Combination and Temperature on Rheological Properties of Cantonese Sukiyaki Sauce. Proceedings of the 17th Food Innovation Asia Conference. June 18-19. BITEC Bangna, Bangkok.
• Saengrayup, R., Tansakul, A. and Mittal, G.S. 2015. Quality Evaluation of Chilli during Drying Using Image Analysis and Artificial Neural Networks. Proceedings of the 12th International Congress on Engineering and Food (ICEF12). June 14-18. Quebec City Convention Center, Quebec City, Canada.
• Saengrayup, R., Tansakul, A. and Mittal, G.S. 2015. Effect of Far-infrared Radiation Assisted Microwave-vacuum Drying on Drying Characteristics and Quality of Red Chilli. Journal of Food Science and Technology. 52(5):2610-2621.
• Kantrong, H., Tansakul, A. and Mittal, G.S. 2014. Drying Characteristics and Quality of Shiitake Mushroom Undergoing Microwave-vacuum Drying and Microwave-vacuum Combined with Infrared Drying. Journal of Food Science and Technology. 51(12):3594-3608.
• Saengrayup, R., Tansakul, A. and Mittal, G.S. 2014. Use of Artificial Neural Network for Predicting Qualities of Dried Chilli Undergoing Far-infrared Assisted Microwave-vacuum Drying. Proceedings of the 16th Food Innovation Asia Conference. June 12-13. BITEC Bangna, Bangkok.
• Saengrayup, R., Tansakul, A. and Mittal, G.S. 2013. Evaluation of Color Changes of Chilli Undergoing Microwave-vacuum Drying using Digital Image Analysis and Artificial Neural Network. Proceedings of the 15th Food Innovation Asia Conference. June 13-14. BITEC Bangna, Bangkok.
• Kantrong, H. and Tansakul, A. 2013. Effective Moisture Diffusivities of Shiitake Mushroom Undergoing Microwave-vacuum and Microwave-vacuum Combined with Infrared Drying. Proceedings of the 15th Food Innovation Asia Conference. June 13-14. BITEC Bangna, Bangkok.
• Tansakul, A., Kantrong, H, Saengrayup, R. and Sura, P. 2012. Thermophysical Properties of Papaya Puree. International Journal of Food Properties. 15(5): 1086-1100.
• Kantrong, H. and Tansakul, A. 2012. Far-infrared and Microwave-vacuum Drying of Shiitake Mushroom. Proceedings of the 14th Food Innovation Asia Conference. June 14-15. BITEC Bangna, Bangkok.
• Sukkasem, K. and Tansakul, A. 2012. Temperature Prediction of Small Banana (cv. Kluai Khai) Undergoing Blanching Using the Finite Element Method. Proceedings of the 14th Food Innovation Asia Conference. June 14-15. BITEC Bangna, Bangkok.
• Sukkasem, K. and Tansakul, A. 2012. Heat Transfer Modeling of Banana during Blanching Using Finite Element Analysis. Proceedings of the 4th International Engineering Conference: Driving Together Towards ASEAN Economic Community. May 10-12. Khon Kaen.
• Saengrayup, R., Tansakul, A. and Mittal, G.S. 2012. Drying Characteristics and Effective Moisture Diffusivities of Red Chilli (Capsicum frutescen L.) Dried Using a Combination of Far-infrared Radiation and Microwave-vacuum Drying Technique. Proceedings of the International Conference on Food and Applied Bioscience. February 6-7. Chiang Mai.
• Saengrayup, R., Tansakul, A. and Mittal, G.S. 2010. Drying Characteristics and Color Changes Kinetic of Red Chilli (Capsicum frutescen L.) Undergoing Different Drying Methods. Proceedings of the 5th International conference on Innovations in Food Processing Technology and Engineering. December 7-9. Asian Institute of Technology. Bangkok.
• Saengrayup, R. and Tansakul, A. 2010. Thermal Properties of Asparagus. Proceedings of the 5th International conference on Innovations in Food Processing Technology and Engineering. December 7-9. Asian Institute of Technology. Bangkok.
• Tansakul, A. and Lumyong, R. 2008. Thermal Properties of Straw Mushroom. Journal of Food Engineering. 87:91-98.
• Siripon, K., Tansakul, A. and Mittal, G.S. 2007. Heat Transfer Modeling of Chicken Cooking in Hot Water. Food Research International. 40:923-930.
• Poonnoy, P., Tansakul, A. and Chinnan, M.S. 2007. Artificial Neural Network Modeling for Temperature and Moisture Content Prediction in Tomato Slices undergoing Microwave-vacuum Drying. Journal of Food Science. 72(1):E42-E47.
• Poonnoy, P., Tansakul, A. and Chinnan, M.S. 2007. Estimation of Moisture Ratio of a Mushroom Undergoing Microwave-vacuum Drying Using Artificial Neural Network and Regression Models. Chemical Product and Process Modeling. 2(3):Article 25.
• Poonnoy, P., Tansakul, A. and Chinnan, M.S. 2007. Parallel Dynamic Artificial Neural Network for Temperature and Moisture Content Predictions in Microwave-vacuum Dried Tomato Slices. Chemical Product and Process Modeling. 2(3):Article 23.
• Tansakul, A. and Chaisawang, P. 2006. Thermophysical Properties of Coconut Milk.Journal of Food Engineering. 73:276-280.
• Devahastin, S., Tapaneyasin, R. and Tansakul, A. 2006. Hydrodynamic Behavior of a Jet Spouted Bed of Shrimp. Journal of Food Engineering. 74:345-351.
• Niludomsak, S. and Tansakul, A. 2006. Effects of Quantity of Modified Tapioca Starch and Eggwhite Powder on Texture of Fishball. KMUTT Research and Development Journal. 29(1): 17-36.
• Tapaneyasin, R., Devahastin, S. and Tansakul, A. 2005. Drying Methods and Quality of Shrimp Dried in a Jet Spouted Bed Dryer. Journal of Food Process Engineering.28:35-52.
• Poonnoy, P. and Tansakul, A. 2005. Mango Sorter by Machine Vision System. KMUTT Research and Development Journal. 28(1): 43-58.

Textbook

• Tansakul, A. 2008. Engineering Properties of Foods and Biomaterials. Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, THAILAND (ISBN: 978-974-8349-40-4). (In Thai)
• อัมพวัน ตั๊นสกุล. 2551. สมบัติทางวิศวกรรมของอาหารและวัสดุชีวภาพ. ภาควิชาวิศวกรรมอาหาร คณะวิศวกรรมศาสตร์ มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี.
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