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Dr. Tatsawan Tipvarakarnkoon

tatsawan

Name : Dr. –Ing. Tatsawan Tipvarakarnkoon
ดร. ทรรศวรรณ ทิพยวรการกูร
Tel. : +662 300 4553 Ext. 3797
Email : This e-mail address is being protected from spambots. You need JavaScript enabled to view it ,   This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Office : 10th floor , Q. Bld., Ramkamheang 24, Bangkok 10240
Research Interest : Rheology, Emulsion Technology, Food Hydrocolloid and its application, Physicochemical properties of edible oils, Food Product Development

LMS

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Academics

  • Dr. - Eng. (Food Rheology), Technology University of Berlin, Germany
  • M.Sc. (Agro-Industrial Product Development), Kasetsart University, Thailand
  • B.Sc. (Food Process Engineering), King Mongkut’s Institute of Technology Ladkrabang (KMIT’L), Bangkok, Thailand

Research interests :

Rheology, Emulsion Technology, Food Hydrocolloid and its application, Physicochemical properties of edible oils, Food Product Development

Current research projects : 

  • Rheological properties, phase transition and trans-fat formation of vegetable oils and their emulsions
  • Effect of emulsifiers and stabilizers on long-term stability of coconut milk emulsions
  • Development of coconut milk cheese, butter and margarine
  • Physicochemical properties and sensorial profile of ASEAN coconut milks
  • Freeze-drying technology on high sugar solution

Courses

Course Code Course Title Website
BS 1201 Physics for Bioscience LMS
BS 1202
Physics Laboratory for Bioscienc
LMS
BT 3013
Introduction to Bioprocess Engineering
LMS
FT 4113
Food Product Development
LMS
AI 4218
Agro-Industrial Product Development
LMS
FB 5106 Advanced Food Processing  
FB 6167 Scientific Methods and Experimental Designs  

Publications :

International / National / Institutional paper

  • Tipvarakarnkoon T, Einhorn-Stoll U, Senge B. Effect of modified Acacia gum (Super GumTM) on the stabilization of coconut o/w emulsion. Food Hydrocolloids 2010; 24: 595-601.
  • Tipvarakarnkoon T, Pairoh, G. Thermal analysis of lipid crystallization and water ice on coconut milk emulsions: Effect of NaCl concentrations. Journal of Medical and Bioengineering 2013; September Vol. 2(3) : 191 – 195.

Proceedings & Presentations

  • Methaprayun, N.and T. Tipvarakarnkoon. 2015. Consumer Test and Food Pairing of Developed Cashew Nut Butter. In the proceeding of The 3rd Annual Meeting of Thailand Sensory Science and Consumer Research Network 2015, 17-18 December 2015, Srinakharinwirot University, Thailand
  • Tipvarakarnkoon, T., and P. Ninyamasiri. 2015. Influence of Edible Oil Addition on Crystallization and Melting of Coconut Oil. In the proceeding of The International Conference on Coconut Oil (ICCO 2015), 17-20 March 2015, Bangkok, Thailand.
  • Tipvarakarnkoon, T., and P. Ninyamasiri. 2015. Thermal and Rheological Profile of Coconut Oil. In the proceeding of The International Conference on Coconut Oil (ICCO 2015), 17-20 March 2015, Bangkok, Thailand.
  • Ronnapob L. and Tipvarakarnkoon, T. 2013. Development of Nam Tok Moo flavored crispy pork rind. In the proceeding of The 2nd Agro-Industry Conference, 30 August 2013, at Hotel Windsor Suites and Convention, BKK, Thailand.
  • Tipvarakarnkoon, T. , R. Pongsawatmanit, B. Senge, C. Sigit, and A. Triastuti. 2012. Study on Liquid-solid and solid-liquid behavior of mixed vegetable oils using oscillation tests (poster presentation). In proceedings on The International Congress on Food Engineering and Technology (IFET2012), March 28-30, 2012; Bangkok, Thailand.
  • Tipvarakarnkoon, T. and B. Senge. 2009. Effect of high pressure treatment on rheological properties of xanthan/guar mixtures (poster presentation). In proceedings on The International Symposium on Food Rheology and Structure - ISFRS 2009, 15 – 18 June 2009, Zurich, Switzerland.
  • Tipvarakarnkoon, T. and B. Senge. 2009. Combined effect of xanthan fractions and temperatures on rheology of xanthan/guar blends (oral presentation). In proceedings on DRG Rheologentagung 2009, 19 – 20 March 2009, Berlin, Germany.
  • Tipvarakarnkoon, T. and B. Senge. 2008. Rheological behavior of gum solutions and their interactions after mixing (oral presentation). In proceedings on Nordic Rheology Conference 2008, 27 – 29 August 2008, Copenhagen, Denmark.
  • Tipvarakarnkoon T., R. Blochwitz and B. Senge. 2008. Rheological properties and phase change behaviors of coconut fats and oils (poster presentation). In proceedings on Nordic Rheology Conference 2008, 27 – 29 August 2008, Copenhagen, Denmark.
  • Tipvarakarnkoon, T., R. Blochwitz and B. Senge. 2007. Phase change behavior of coconut fats: comparison between differential scanning calorimetry and oscillatory tests (oral presentation). In proceedings on Gesellschaft Deutscher Lebensmitteltechnologen e.V. (GDL) Kongress “Lebensmitteltechnologie 2007”, 11 – 13 October 2007, Hamburg – Harburg, Germany.
  • Chonweerawong, T., T. Harnsilwat, and R. Pongsawatmanit. 2004. Effect of Sterilization on Physical Properties of Coconut Milks. In proceedings on Thaifex & Halfex 2004: The 6th Agro-Industrial Conference, 28-29 May 2004, Impact Convention Centre, Muang Thong Thani, BKK, Thailand.
  • Pongsawatmanit, R. and T. Chonweerawong. 2003. Effect of Modified Starch and Guar Gum on the stability of Sterilized Coconut Milk. In proceedings on Starch Update 2003 : The 2nd Conference on Starch Technology, 19-20 July 2003, Pattaya Exhibition and Convention Hall (PEACH), Pattaya, Thailand.

Research Grants and Academic Services (Selected)

  • Descriptive analysis panel development for PepsiCo Asia, Ltd. (June – Aug 2014)
  • Degree of difference rating for flat chip products: panel development for PepsiCo Asia, Ltd. (June – Aug 2013)
  • Descriptive and sensory analysis training for Siam Modified Starch Co., Ltd. (November 2012 -  March 2013).
  • A study on the influence of food stabilizers and edible oils addition on stability and co-crystallization inhibition in stabilized coconut milks”, under Thailand Research Fund (TRF) year 2011 – 2013.
  • Development of frozen Thai style noodle with Korat sauce” collaborated and financially supported by Tamnakthong AEC (Thailand) Co.,Ltd.  (June 2014 – December 2015)

Awards

St. Martin de Tour award for excellence in performance, Assumption University, 3rd Class, December 24, 2012

Student projects

Academic year Project title Author Department Abstract

2012

Development of Coconut Milk Fresh Cheese

Ms. Sangrawee Sornsa-ard

Food Technology

1

The effect of bedding and feeding types on African Nightcrawlers (Edurilus eugeniae) earthworm cultivation

Mr. Matee Yingyuengyong

Food Technology

2

Effect of Xanthan-guar Mixtures on Stability of Sterilized coconut milk

Ms. Parichart Yamalee

Food Technology

3

 

Influence of Preparation methods and storage time on worm tea production

Ms. Chayanis Somboonvaranont

Food Technology

4

2013

Product Development of Thai Pork Rind Snack

Mr. Ronnapob Limmaphattanakul

 

5

Food Pairing and Harmonic Scale Test on Coconut Milk Fresh Cheese

Ms. Areerat Sriraksa

 

6

Descriptive Analysis and Product Profilling on Developed Coconut Milk Fresh Cheese

Ms. Wutcharee Imcha

 

7

Phase Change Behavior and Co-crystallization of Mixed Edible Oils

Ms. Patumtip Ninyamasiri

 

8

Stabilization and Phase change behavior of coconut milk emulsions containing acacia gum, xanthan gum and guar gum

Ms. Gingkaew Pairoh

 

9

Physicochemical properties of fresh coconut milk

Mr. Xiao Han Wang

 

10

2014

Product Development of Cashew Nut Butter

Ms. Napat Methaprayun

 

11

Effect of Bedding and Feeding Types on the Vermicompost Production of African Nightcrawler Earthworm (Eudrillus Eugeniae) Cast

Mr. Narupon Nitipattrarat

 

12

Research publications 

Anchidta Tangsuk, Tatsawan Tipvarakarnkoon. 2018. Usage of Isomalt as Binding Agent for Improving Tabletcity of Yogurt Tablet. In the Proceeding of The International Conference on “Sustainable Global Agriculture and Food Security” (ICSAF2018), Ho Chi Mihn City, Vietnam, 154-165.

Anchidta Tangsuk, Tatsawan Tipvarakarnkoon. 2018. Production of low caloric and prebiotic yogurt powder. Poster Award competition. In the Abstract book of Food Innovation Asia Conference 2018 (FIAC 2018), 14-16 June 2018, 53.

Pimchanok Lawhiranthaworn, Aussama Soontrunnarudrungsri, Wunwisa Krasaekoopt, Tatsawan Tipvarakarnkoon. 2018. Raw Material Specification of Dried Durian Syrup Infused Toddy Palm Snack. In the proceeding of Food Innovation Asia Conference 2018 (FIAC 2018), 14-16 June 2018, 49.

Tatsawan Tipvarakarnkoon, Sangrawee Sornsa-ard, Wutcharee Imcha. 2017. Development of fresh cheese made from coconut milk in combination with cow’s milk, British Food Journal, Vol. 119 Issue: 10, pp.2183-2193

Kamolnate Kitsawad, Blessing Amarachi Joseph, Tatsawan Tipvarakarnkoon. 2017. Effect of heat on the sensory quality of jaew sauce, British Food Journal, Vol. 119 Issue: 10, pp.2161-2171.

Mangundayao, K., Kitsawad, K., and Tipvarakarnkoon, T. 2017. The effects of filtration methods on physicochemical and sensory properties of date palm juice. In the proceeding of Food Innovation Asia Conference 2017 (FIAC 2017), 15-17 June 2017,75-85.

Ruangjiranan, T., Tipvarakarnkoon, T. and Kitsawad, K. 2017. The sensory characteristics of different types of sweeteners using sorting technique. In the proceeding of Food Innovation Asia Conference 2017 (FIAC 2017), 15-17 June 2017, 680-688.

Methaprayun, N. and T. Tipvarakarnkoon. 2015. Consumer Test and Food Pairing of Developed Cashew Nut Butter. In the proceeding of The 3rd Annual Meeting of Thailand Sensory Science and Consumer Research Network 2015, 17-18 December 2015, Srinakharinwirot University, Thailand

Tipvarakarnkoon, T., and P. Ninyamasiri. 2015. Influence of Edible Oil Addition on Crystallization and Melting of Coconut Oil. In the proceeding of The International Conference on Coconut Oil (ICCO 2015), 17-20 March 2015, Bangkok, Thailand.

Tipvarakarnkoon, T., and P. Ninyamasiri. 2015. Thermal and Rheological Profile of Coconut Oil. In the proceeding of The International Conference on Coconut Oil (ICCO 2015), 17-20 March 2015, Bangkok, Thailand.

Ronnapob L. and Tipvarakarnkoon, T. 2013. Development of Nam Tok Moo flavored crispy pork rind. In the proceeding of The 2nd Agro-Industry Conference, 30 August 2013, at Hotel Windsor Suites and Convention, BKK, Thailand.

Tipvarakarnkoon, T. , R. Pongsawatmanit, B. Senge, C. Sigit, and A. Triastuti. 2012. Study on Liquid-solid and solid-liquid behavior of mixed vegetable oils using oscillation tests (poster presentation). In proceedings on The International Congress on Food Engineering and Technology (IFET2012), March 28-30, 2012; Bangkok, Thailand.