The ohmic heating system which was designed and fabricated for the static ohmic heating operation effectively performed and showed the potential for practical applications in such processes as pasteurization or sterilization of the fruit juice. It is obvious that the variables, namely temperature, system current and applied voltage which were read from PLC could be read with sufficient accuracy when compared with the reference values. The main advantages of static ohmic heating are simple construction, easy operation, rapid and uniform heating and less quality deteriorations. During the ohmic heating process, the coefficients of voltage gradients were significantly and statistically different (P

This book outlines the production and quality evaluation of 2-acetyl-1-pyrroline (ACPY), a major component of aromatic rice flavors by microbial cultures. Various effects of chemical and physical parameters on ACPY production and microencapsulation of ACPY by various techniques are discussed. Improvement of rice flavor with natural pandan and its applications, and the supercritical carbon dioxide extraction of ACPY and volatile components from pandan leaves are also included. Finally, control and measurement using electronic nose for Thai rice and its other applications are reviewed.