ผศ.ดร. พิมพ์เพ็ญ พรเฉลิมพงศ์

Asst. Prof. Dr. Pimpen Pornchaloempong

หัวหน้าศูนย์พัฒนานวัตกรรมอาหาร FACTory Classroom /
ผู้ช่วยศาสตราจารย์

Education

วท.บ. (พัฒนาผลิตภัณฑ์)
มหาวิทยาลัยเกษตรศาสตร์
วท.ม. (พัฒนาผลิตภัณฑ์)
มหาวิทยาลัยเกษตรศาสตร์
Ph.D. (Food Science)
University of Florida, USA

Research areas

Prototype food product and manufacturing development, Tropical fruits processing

Contact

Tel : 02-329-8356-8 ต่อ 18
Fax : 02-329-8356 ต่อ 13
E-mail : pimpen.po@kmitl.ac.th

Courses

FOOD CHEMISTRY AND MICROBIOLOGY
ENGINEERING PROPERTIES OF FOOD
FOOD PROCESSING
FOOD ENGINEERING LABORATORY

Publications

  1. Pornchaloempong, P., Sirisomboon, P., Pongkuan, S. (2016). Rapid evaluation of the salt content of canned sardines in brine using near-infrared diffuse reflectance spectroscopy. Spectroscopy Letters,49(10) 613-618
  2. Koiwanit, J., Riensuwarn, F., Palungpaiboon, P. and 1 more (…) (2020). Business viability and carbon footprint of Thai-grown Nam Dok Mai mango powdered drink mix. Journal of Cleaner Production,254
  3. Mawilai, P., Chaloeichitratham, N., Pornchaloempong, P. (2019). Processing feasibility and qualities of freeze dried mango powder for SME scale. IOP Conference Series: Earth and Environmental Science,301(1)
  4. Pongsuttiyakorn, T., Trusphimai, P., Sooraksa, P. and 1 more (…) (2018). Effects of low temperature drying processing on longan fruit. MATEC Web of Conferences,192
  5. Rakmae, S., Sooraksa, P., Pornchaloempong, P. (2020). Development of salt-sensing system for jellyfish desalting process. Sensors and Materials,32(2) 521-530
  6. Sharma, S., Sirisomboon, P., Pornchaloempong, P. (2020). Application of a vis-nir spectroscopic technique to measure the total soluble solids content of intact mangoes in motion on a belt conveyor. Horticulture Journal,89(5) 545-552