Sungwan Tuisri
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Sungwan Tuisri has a total of 7 co-authors. Here are the top co-authors by number of shared publications:
- Karn Chitsuthipakorn
Postharvest Technology Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
1 shared publication - Sa-Nguansak Thanapornpoonpong
Department of Plant and Soil Science, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
1 shared publication - Sukhuntha Osiriphun
Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
1 shared publication - Thanadol Yurak
Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
1 shared publication - Trisadee Khamlor
Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
1 shared publication - Vacharapan Trivilatratana
Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
1 shared publication
Latest Publications
- Open Access
Radio Frequency-Assisted Pasteurization of Cow’s Milk: Process Optimization, Quality Preservation, Shelf-Life Extension, and Economic Assessment
Microbial inactivation is essential for extending the shelf life of raw milk. Radio frequency (RF) thermal pasteurization has emerged as a promising technology for small-scale dairy processing. This study aimed to determine optimal RF temperature–time conditions, evaluate their effects on milk quality across milk from different species of cows, and assess economic feasibility. Raw milk from Holstein Friesian, Jersey, and Brown Swiss cows was treated using a dielectric heating system (40.68 MHz) at 72–92 °C for 20–100 s. The results were compared with conventional low-temperature long-time (LTLT) pasteurization of untreated milk. The optimal condition was 92 °C for 50 s, reducing the aerobic plate count from 5.80 to 0.69 log CFU/mL (a 5.11 log reduction), with no detection of Staphylococcus aureus, Bacillus cereus, and Escherichia coli. RF treatment did not significantly affect milk composition (p > 0.05), and color changes remained within acceptable limits. Milk stored at 4 °C maintained quality and safety for up to 28 days. Economic analysis indicated a net present value of USD 134,721.78, a benefit–cost ratio of 3.25, and a payback period of 6.8 months, confirming economic feasibility. These findings demonstrate that RF pasteurization can improve processing efficiency and support sustainable dairy production.
Open AccessRadio Frequency-Assisted Pasteurization of Cow’s Milk: Process Optimization, Quality Preservation, Shelf-Life Extension, and Economic Assessment
Microbial inactivation is essential for extending the shelf life of raw milk. Radio frequency (RF) thermal pasteurization has emerged as a promising technology for small-scale dairy processing. This study aimed to determine optimal RF temperature–time conditions, evaluate their effects on milk quality across milk from different species of cows, and assess economic feasibility. Raw milk from Holstein Friesian, Jersey, and Brown Swiss cows was treated using a dielectric heating system (40.68 MHz) at 72–92 °C for 20–100 s. The results were compared with conventional low-temperature long-time (LTLT) pasteurization of untreated milk. The optimal condition was 92 °C for 50 s, reducing the aerobic plate count from 5.80 to 0.69 log CFU/mL (a 5.11 log reduction), with no detection of Staphylococcus aureus, Bacillus cereus, and Escherichia coli. RF treatment did not significantly affect milk composition (p > 0.05), and color changes remained within acceptable limits. Milk stored at 4 °C maintained quality and safety for up to 28 days. Economic analysis indicated a net present value of USD 134,721.78, a benefit–cost ratio of 3.25, and a payback period of 6.8 months, confirming economic feasibility. These findings demonstrate that RF pasteurization can improve processing efficiency and support sustainable dairy production.