Asst.Prof. Wannasawat Ratphitagsanti (Deputy Head of Department)
ผศ.ดร. วรรณสวัสดิ์ รัฐพิทักษ์สันติ (รองหัวหน้าภาควิชา)
Tel :
+66-2562-5004 ext. 5559
E-mail :
wannasawat.r@ku.ac.th
Education :
Ph.D. (Food Science and Technology), The Ohio State University
M.S. (Food Science), University of Missouri
Research Areas :
High pressure processing for microbial inactivation and product quality enhancement
Thermal processing of low-acid foods
Education
 

Ph.D. (Food Science and Technology), The Ohio State University

M.S. (Food Science), University of Missouri

วท.บ. (เกียรตินิยมอันดับ 1) (พัฒนาผลิตภัณฑ์อุตสาหกรรมเกษตร) มหาวิทยาลัยเกษตรศาสตร์

   
Research Areas
 

High pressure processing for microbial inactivation and product quality enhancement

Thermal processing of low-acid foods

Ultra-super heated steam technology for toxin destruction and product quality improvement

Utilization of rice flour and legume flour in value-added products

Application of agricultural by-products as alternative ingredients in food system

   
Current Researches
 

Application of ultra-super heated steam to develop novel products as well as improve existing products

Development of gluten-free pasta using ingredient interaction

Functional properties of cooked legume flours and their application in food products

Substitution of wheat flour with agricultural by-products in foods, batters and breadings

   
Special Research Units
 

PD-FIP : Product Development with Food Ingredients and Process

NQA : Non-destructive Quality Analysis

Rice and Rice Products

   
Courses
 

01054456 การพัฒนาผลิตภัณฑ์ทางโภชนาการ

01054323 การแปรรูปผลิตภัณฑ์อุตสาหกรรมเกษตร II

01054321 การแปรรูปผลิตภัณฑ์อุตสาหกรรมเกษตร I

01054322 ปฏิบัติการการแปรรูปผลิตภัณฑ์อุตสาหกรรมเกษตร I

01054521 การแปรรูปโดยไม่ใช้ความร้อนและการประยุกต์ในอุตสาหกรรมเกษตร

01054562 การออกแบบกระบวนการสำหรับการพัฒนาผลิตภัณฑ์อุตสาหกรรมเกษตร

01054583 ความปลอดภัยทางชีวภาพในการพัฒนาผลิตภัณฑ์

   
Publications and Presentations
 

Ratphitagsanti W., S. De Lamo-Castellvi and V.M. Balasubramaniam. 2009. Bacterial spore inactivation by pressure-assisted thermal processing: challenges in finding a suitable biological indicator for process validation, pp. 413-450. In M. Gơmez and J. Moldenhauer, eds. Biological indicators for sterilization processes. Davis Healthcare International Publishing, River Grove, USA.

Vongsumran K., W. Ratphitagsanti, P. Chompreeda and V. Haruthaitanasan. 2014. Effect of cooking conditions on black bean flour properties and its utilization in donut cake. Kasetsart Journal Natural Science 48(6): 970-979.

Nguyen L., V.M. Balasubramaniam, W. Ratphitagsanti. 2014. Estimation of accumulated lethality under pressure-assisted thermal processing. Food and Bioprocess Technology 7(3): 633–644.

De Lamo-Castellví S., W. Ratphitagsanti, and V.M. Balasubramaniam. 2013. Combined effects of nisin, sucrose laurate ester and pressure-assisted thermal processing to inactivate Bacillus amyloliquefaciens spores. Acta Alimentaria 42(3): 301-307.

Ratphitagsanti W., E. Park, C.S. Lee, R.Y.A. Wu and J. Lee. 2012. High-Throughput detection of spore contamination in food powders and food packages using tiered approach of ATP bioluminescence and real-time PCR. LWT – Food Science and Technology 46(1): 341-348.