Assistant Professor Dr. Yardfon Tanongkankit​
ผู้ช่วยศาสตราจารย์ ดร.หยาดฝน ทนงการกิจ

Education:
  • D.Eng Food Engineering. King Mongkut University Thonburi
  • M.S. Postharvest Technology. Chiangmai University
  • B.S. Food Process Engineering. Chiangmai University
Area of expertise:
  • Fruit and vegetable drying
  • Analysis and extraction of phytochemical from fruit and vegetables 
  • Food engineering
E-mail Address : yardfon@mju.ac.th
International Publications
  • Kanthamoon, K., Varith, J., Narkprosom, K., & Tanongkankit, Y. (2020). Application of Pulsed Electric Field for Extraction of Soy Protein. In The 12th International Conference on Science, Technology and Innovation for Sustainable Well-Being (STISWB XII) 24 July 2020 (pp. 264-269). Silpakorn University, Thailand. 
  • Sanpang, P., Jaturonglumlert, S., Nitatwichit, C., & Tanongkankit, Y. (2020). Investigation of Physicochemical Properties for Kaffir Lime Leaves Drying Using Heat Pump System. In The 12th International Conference on Science, Technology and Innovation for Sustainable Well-Being (STISWB XII) 24 July 2020 (pp. 270-277). Silpakorn University, Thailand. 
  • Tanongkankit, Y., Kalantakasuwan, S., Varith, J., & Narkprasom, K. (2020). Ultrasonic−assisted Extraction of Allicin and Its Stability during Storage. Food and Applied Bioscience Journal, 7(2), 17-31.
  • Tanongkankit, Y., Chiewchan, N. and Devahastin, S. (2010). Effect of processing on antioxidants and their antioxidant activity in dietary fiber powder from cabbage outer leaves. Drying Technology, 28, 1063-1071.
  • Tanongkankit, Y., Chiewchan, N. and Devahastin, S. (2011). Evolution of anticarcinogenic substance in dietary fiber powder from cabbage outer leaves during drying. Food Chemistry, 127, 67-73.
  • Tanongkankit, Y., Chiewchan, N. and Devahastin, S. (2012). Physicochemical property changes of cabbage outer leaves upon preparation into functional dietary fiber powder. Food and Bioproducts Engineering, 90, 541-548.
National Publications​​​
  • หยาดฝน ทนงการกิจ. (2556). การใช้ประโยชน์จากเศษผักผลไม้เหลือทิ้งเพื่อผลิตเป็นใย อาหารผง, วารสารเทคโนโลยีอาหาร มหาวิทยาลัยสยาม, 9, 31-38.