ดร.กิตติชัย บรรจง

สาขาวิชาวิศกรรมแปรรูปอาหาร
Contacts
  • Email: kittichai.ba@kmitl.ac.th
  • Tel. 7268
Research interests
Food Process Engineering, Physical Properties of Food Materials, Food Rheology, Texture and Color Measurement, Microwave and Ultrasonic Technique in Food Processes, Extraction, Drying
Selected Publications
  • Kongcharoenniwat, S. and Banjong, K. 2018. Effect of different drying methods on drying characteristics and the properties of chicken breast meat powder. In proceeding of the 20th Food Innovation Asia Conference 2018, BITEC Bangna, Bangkok, Thailand. June,14-16.
  • Noonyos, N., Banjong, K. and Suwapanich, R. 2017. Optimization of maceration and ultrasound-assisted extraction of papaya seed oil by response surface methodology. In proceeding of the 19th Food Innovation Asia Conference 2017, BITEC Bangna, Bangkok, Thailand. June,15-17.
  • Katsuwan, P., Banjong, K. and Suwapanich, R. 2017. Optimization of microwave-assisted extraction of papaya seed oil and evaluation of its antioxidant activity. In proceeding of the 19th Food Innovation Asia Conference 2017, BITEC Bangna, Bangkok, Thailand. June,15-17.
  • Yomsriken, S. and Banjong, K. 2017. Effect of microwave heating on overall migration of polypropylene plastic container into food simulants. In proceeding of the 29th Annual Meeting of the Thai Society for Biotechnology and International Conference 2017. Swissôtel Le Concorde, Bangkok, Thailand. November,23-25.
  • Phitsaphan, K. and Banjong, K. 2016. Effect of microwave pasteurization on reduction of Bacillus cereus spore in white sauce product. In proceeding of the 28th Annual Meeting of the Thai Society for Biotechnology and International Conference, The Empress Hotel, Chiang Mai, Thailand. June,28
  • Chamnandee, B. and Banjong, K. 2016. Kinetics study of grape seed oil microwave-assisted solvent extraction. The 18th Food Innovation Asia Conference 2016 (FIAC 2016) 16-18 June 2016, BITEC Bangna, Bangkok, Thailand : 442-448.
  • Thuto, W and Banjong, K. . 2015.Temperature Profile Prediction on Three Shapes of Banana Slices During Microwave Heating. 4th International Conference on Nutrition and Food Sciences (ICNFS 2015)  25-26 June 2015, Bangkok, Thailand: 42-48.

Research Profile