Faculty

Asst.Prof. Dr. Suvaluk Asavasanti

Academics :

  • Doctor of Philosophy (Ph.D.) (Biological Systems Engineering), University of California, Davis, USA

Research Interest :

  • Industrial Food Processing II
  • Processing of Agricultural Products II
  • Food Engineering II
 
Journal Publication
  1. Gundupalli, M.P., Sahithi, S.T.A., Jayex, E.P., Asavasanti, S., Yasurin, P., Cheng, Y.S., Sriariyanun, M. (2022). Combined effect of hot water and deep eutectic solvent (DES) pretreatment on a lignocellulosic biomass mixture for improved saccharification efficiency, Bioresource Technology Reports, Vol. 17, pp. 100986 (1-9).
  2. Jarulertwattana, P., Wanaloh, T., Charurungsipong, P., Pittarate, C., Darnwattanapong, T., Nuttee, C. and Asavasanti, S. (2021). Influence of Nitrate-Nitrite Contamination on Pink Color Defect in Ginger Marinated Steamed Chicken Drumsticks, Applied Science and Engineering Progress, 14(3), pp. 417–424.
  3. Panakkal, E.J., Kitiborwornkul, N., Sriariyanun, M., Ratanapoompinyo, J., Yasurin, P., Asavasanti, S., Rodiahwati, W., and Tantayotai, P. (2021). Production of Food Flavouring Agents by Enzymatic Reaction and Microbial Fermentation, Applied Science and Engineering Progress, 14(3), pp. 297-312 DOI: 10.14416/j.asep.2021.04.006.
  4. Poonnoy, P. and Asavasanti, S. (2021). Implementation of coupled pattern recognition and regression artificial neural networks for mass estimation of headless-shell-on shrimp with random postures. Journal of Food Process Engineering, 44 (8), e13747. https://doi.org/10.1111/ jfpe.13747
  5. Otmakhova Yu. S., Asavasanti S. (2020). Possibilities of Digital Transformation in Food Industry. World of Economics and Management, 20(1), pp. 116–127. (in Russ.) DOI 10.25205/2542-0429- 2020-20-1-116-127
  6. Jarulertwattana, P., Siriwattanayotin, S. and Asavasanti, S. (2020). Effect of Oscillating Magnetic Field on Freezing Rate, Phase Transition Time and Supercooling of Deionized Water, Applied Science and Engineering Progress, 13(1), pp. 32–37.
Proceeding
  1. Charurungsipong, P., Tangduangdee, C., Amornraksa, S., Asavasanti, S., and Lin, J. (2020). Improvement of Anthocyanin Stability in Butterfly Pea Flower Extract by Co-pigmentation with Catechin. 2019 Research, Invention and Innovation Congress (RI2C 2019), December 11–13, Arnoma Grand Hotel, Bangkok, Thailand, E3S Web of Conferences 141, 03008, pp. 1–4.